Tahini, honey and almond cookies

These are gluten free; always check your baking powder to make sure they are gluten free. These are more of a cakey biscuit, not crunchy. 

Makes 18

Ingredients

½ cup of coconut flour

½ cup of gluten free flour blend
1 tbsp tahini

1 tsp vanilla extract

1 tsp baking powder

1/8 tsp salt

100g butter

2 eggs (have at room temperature)

¼ cup of honey

¼ cup of slivered almonds

Method

Preheat oven to 180C.

In a large bowl put all your flours, salt, and baking powder.

In another smaller bowl soften your butter then add your vanilla and then beat in your honey, you can use a hand mixer, mix well and then beat in your eggs one at a time until thoroughly mixed in.Add tahini and mix.

Add butter/egg mix to the flours and mix well.

Roll into balls and place on a baking tray lined with baking paper then press a wet fork onto the balls to flatten them a little until they are pattie shaped. Then sprinkle on your almonds and gently press in.

Bake for 12 minutes, until lightly browned. Leave for 10 minutes on the tray then leave to cool on a cooling rack. Store in an airtight container; assuming you don’t eat them all that day!

Coconut flour and chia pancakes

Makes 4 small pancakes- serves 1

Ingredients

2 eggs

1 tsp chia seeds

1 tbsp coconut flour

Method

Whisk altogether, should be a thick batter, if it is too thin add a little more flour, if it is too thick add a little milk or water. In a large pan heat a little butter then spoon the mix in and form 4 pancakes. Cook 1-2 minutes on each side until golden brown. Serve with honey, maple syrup, cream, butter, banana, berries etc…

Date, walnut and banana loaf

1 cup chopped pitted dates

1 cup boiling  water

1 tsp baking soda

1 tbsp butter

3 eggs, beaten

2 ripe bananas, mashed

¾ cup chopped walnuts

1 tsp vanilla extract

½ cup coconut flour

¼ cup other gluten free flour

1 tsp baking powder

Method

Put dates, boiling water, baking soda and butter in a bowl for half an hour to soften. Preheat oven to 180° c, Grease or line a 22cm loaf tin. Put eggs, walnuts, vanilla and banana. Combine with date mixture, baking powder and flours, mix altogether and place in tin. Bake for 35-40 mins or until loaf springs back when lightly touched. Leave in for 10 mins before turning out onto a wirerack. You could use any combination of dried fruit

4 ingredient chocolate shortbread

Ingredients

 

125g softened butter

½ cup coconut sugar

3 tablespoons raw cacao

½ cup coconut flour (approx.)

Method

Preheat oven to 150° c

Cream butter and sugar together until light and fluffy, fastest way is with a hand beater or similar. Mix in sifted cacao, then stir in ½ cup coconut flour, you may need a little more or less, it should come together like dough, and not be too sticky. Place onto a greased tray and press down with your hands to make a square shape and divide in 9 or 12 biscuits using a palate knife, fish slice or similar, no need to separate and they won’t expand. Bake for 25-30 minutes-they do not brown. Let them cool on tray.

Chocolate chunk cookies

These are grain free, gluten free; always check your baking powder and chocolate to make sure they are gluten/grain free. These are more of a cakey biscuit, not crunchy. If you want dairy free use coconut oil in place of the butter and dairy free chocolate. You could use some nuts in place of the chocolate for a variation. 

Ingredients

½ cup of coconut flour

¼ cup of almond flour

¼ cup of tapioca/arrowroot flour

1 tsp vanilla extract

1 tsp baking powder

1/8 tsp salt

100g butter/coconut oil

2 eggs (have at room temperature)

¼ cup of honey

70 g dark chocolate, chop into chunks or use chocolate chips, you can use as much or as little chocolate as you want (¼ -1/2 cup)

Method

Preheat oven to 180C.

In a large bowl put all your flours, salt, and baking powder.

In another smaller bowl soften your butter then add your vanilla and then beat in your honey, you can use a hand mixer, mix well and then beat in your eggs one at a time until thoroughly mixed in.

Add butter/egg mix to the flours and mix well.

Then mix in your chocolate.

Roll into balls and place on a baking tray lined with baking paper then press a fork onto the balls to flatten them a little until they are pattie shaped.

Bake for 12 minutes, until lightly browned. Leave for 10 minutes on the tray then leave to cool on a cooling rack. Store in an airtight container; assuming you don’t eat them all that day!