The other gluten free biscuits for the mums and toddlers fundraiser were Nutty Flapjacks. Again, this is no refined sugar, dairy free, egg free and but not soya free as I added some chocolate topping which contained soya lecithin….
Gluten Free Biscuits – Nutty Flapjacks
115g chopped dried dates
90ml water
115g dairy free margarine (or butter)
2 tbsp molasses
55g almonds
55g sunflower seeds
225g buckwheat flakes
Optional – 150g 70% dark chocolate, melted, for topping once baked.
Heat the oven to 200oC
Place the dates and water in a pan and place over a low heat. Allow to simmer until most of the water is absorbed.
Add the margarine (or butter) and molasses and continue to heat until melted.
If you’ve used whole almonds, cut into small pieces, or use flaked almonds for ease. Add the almonds to the pan with the sunflower seeds and buckwheat flakes, and stir well to combine.
Spread the mixture onto a flat baking tray (Swiss roll) and press down well.
Bake for approximately 20 minutes until the flapjacks are firm and golden brown.
Unbeknown to me, my fiddling toddler had reduced the volume of the oven timer beeper, so by the time I smelt burning, I knew the flapjacks were (over) done. Not to be put off, I scraped off the burnt bits at the edges and topped the lot with about 150g of melted 70% dark chocolate, and this both saved the aesthetic and taste day!
Cut into 12 or so slices and leave to cool in the tin. Another triumphant gluten free biscuit from gluten free food freak 🙂