Instead, I made a small batch of biscuits, to serve just three.
I've been looking for a Daniel Plan friendlier biscuit base for moons and moons. I loath almond meal versions. They don't have the correct texture of a cookie to my taste buds.
My ingredient run-down (notes)
I altered this recipe from a template I found online. There are a few substantial changes. I scratched out the trendy coconut oil, because it's too expensive and difficult to store (no space in the freezer). Amazon do decent deals on coconut oil for cooking with, and I haven't taste tested any. I would consider baking with it. I tend to do my budget week by week and there wasn't enough money in my monthly spend allowance to justify a splurge on this particular item.
You've got extra virgin olive oil in this recipe because the strong rose flavour can stand up to it. Be beware that with a milder flavoured biscuit you would want a less powerfully flavoured oil too, or use a stronger flavoured honey.
The tapioca flour is from Cassava root.
Cassava is a staple food for 500 million people in the tropics. It's a tuber and starchy like the potato. When served as a vegetable intact the Glycamic Index rates the effect on blood sugars as low. When the root is milled and served as a flour the product is probably not as healthy.
I am hoping the energy spike when using tapioca is less than when using plain white flour, and many recipes chose to use tapioca flour instead of cornflour to thicken sauces and stews. This body of thought that tapioca is an upgrade on refined carbs already has it's champions.
Gluten free, dairy free, refined sugar free and vegan
(Please be aware that I am not a dietitian. I am simply trying to make the best choices with my appetite that I can!)
Ingredients
- 25g brown rice flour
- 25g tapioca flour
- 1 heaped tablespoon of ground flax seed (also called linseed, you can omit)
- 2 tablespoons olive oil
- 3 tablespoons honey
- 3 tablespoons of pistachios, chopped
- 1 teaspoon oil-based rose flavouring
- A sprinkle of instant coffee for the top
Method
Heat oven to 180 degrees Celsius.
Weigh the dry ingredients and mix together. Measure the oil out and then use the spoon for the honey. Add the rose flavouring to the oil and the honey and mix. Make a well in the dry ingredients and tip in the wet ingredients. Stir until a sticky dough forms. Add the chopped pistachios and combine until evenly distributed.
Lightly grease a baking tray or Swiss Roll tin (square or rectangle will be fine). Press the biscuit dough into the end of the tin and level the surface. The biscuits should be between a centimeter and a centimeter and a half thick. Sprinkle over instant coffee granules and press down slightly into the biscuit base.
Bake for 20-25 minutes or until the biscuits are firm and have a light, crumbly crunch.
I hope you enjoy. If you bake or adapt this recipe please let me know what you think!