Gluten free and dairy free almond butter and oat biscuits

Gluten free and dairy free almond butter and oat biscuits

These gluten-free and dairy-free biscuits are delicious! They are chewy, nice and sticky and make life feel better (and if the kids don’t hurry up and come home from school I’m going to end up eating them all in one sitting – never my best plan!).

They are also an absolute breeze to make.

Makes around 20-25 biscuits

 

You will need

A couple of baking trays lined with baking paper

A freestanding mixer or hand-held mixer

Oven pre-heated to 180 degrees

 

Ingredients

175 gm rolled oats (make sure to check that you are using a gluten free brand)

150 gm plain gluten-free flour (we use Doves Farm Freee flour)

1sp mixed spice or 1 tsp cinnamon (I prefer the Christmassy taste of mixed spice but it’s up to you)

125 gm of dairy free margarine (you can also use butter if you don’t need your biscuits to be dairy free)

75 gm almond butter (peanut butter also works a treat but almond somehow tastes more comforting)

320 gm soft light brown sugar

2 large free range eggs lightly beaten

100 gm of raisins or dried cranberries (cranberries are the slightly more expensive option but taste incredible and look pretty too)

 

To make the biscuits

I find the biscuits have a better consistency if you grind up a portion of the oats in a blender (either a food processor or I crack out the Nutri-blender). To do this simply put approx 100 gm of the rolled oats into the processor and whizz until the oats have a fine powdery consistency. The biscuits work perfectly well without blending but are not quite as chewy.

Mix together the butter and almond butter in your mixer or in a bowl with a hand held mixer until blended nicely together. Add the sugar and continue to blend until smooth.

Now add both lightly beaten eggs and beat them into the sugar and butter/almond butter mixture. You will end up with a nice gloopy mixture.

Now gently stir in all the dry ingredients including the raisins or cranberries and mix well.

At this stage you will need the patience of a saint to stop the kids eating all the mixture or a will of iron not to eat it all yourself. It tastes like Christmas

Place small balls (around golf ball size) of the mixture onto the prepared baking sheets. No need to flatten them as they will spread in the oven. Allow a few centimetres around each dollop of mixture to account for the spread of the mixture as it cooks.

Bake for 10-15 or until the biscuits are a gentle golden brown.

Remove from the oven and allow to cool for a minute or two before transferring the biscuits to a cooling rack.

Try not to eat all in one go – enjoy!

gluten free biscuits
Gluten free and dairy free oat and almond butter biscuits

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