This is one of my most frequently cooked recipes. I alter the recipe a bit each time I make them, but I'm sure that this one is definitely the best (they have been family tried, tested and approved). They will also keep for ~ 5-7 days so are great to have in the pantry.
Before we get on to the recipe, just a few notes on some of the ingredients
Do oats normally contain gluten?
There are two common misconceptions that I have heard regarding oats and gluten. Ironically they are the complete opposite of each other.
1. That all oats you purchase are gluten free. I wish! Whilst naturally oats contain absolutely no gluten, they are almost always processed using gluten. Therefore the final product will (unless otherwise stated) contain gluten.
2. That oats always contain gluten. Whilst most store-bought oats do, uncontaminated and pure oats are gluten free (as they are naturally). The packaging will most likely state 'gluten-free' as gluten-free oats are often hard to find. The brand I use is 'Bob's Red Mill Natural Foods'. There is a store finder option on their website (http://www.bobsredmill.com) which gets you to select the product you want, enter in your post code and then will tell you where the nearest store is that stocks it!
So not only are oats fantastic because they don't contain gluten, they are also a great low-FODMAP source of dietary fibre. Fibre intake often decreases on a low FODMAP diet because a lof of the eliminated foods are significant sources of dietary fibre (wheat, rye, barley and a lot of the eliminated fruits and vegetables). Fibre has a significant role in maintaining digestive/gut health, so it's important to incorporate good low-FODMAP sources of fibre. Psyllium Husk is also a great source of dietary fibre, it is optional but I put it in for good measure (although you can't taste it in this recipe, I find it normally tastes awful so don't put any more than the specified amount).
Makes: ~ 8 biscuits.
Prep time: 10 minutes
Cook time: 10-15 minutes
1 ½ cups of rolled oats (gluten free)
½ cup of almonds / almond meal
½ cups of dessicated coconut
1.5 tsp psyllium husk (optional)
2/3 cups of Pure maple syrup *
½ tsp baking powder (gluten free)
1tsp vanilla extract *
3 tbs coconut oil
Pinch of salt (optional)
1 egg *
Pictured: ANZAC Biscuits and Macadamia & Vanilla biscuits
1. Pre-heat oven to 180 degrees (fan forced)
2. Place the almonds in the blender and put on high speed to make almond meal (if you haven't already)
3. Mix all dry ingredients together (oats, almonds, coconut, psyllium husk, cinnamon, baking powder and salt)
4. Add the remaining wet ingredients and mix until combined. The mixture should stick together but be quite a bit thicker than normal cake mixture.
5. Line an oven tray with baking paper. Using a spoon, place pieces of the mixture (~tablespoon sized) onto the tray. I find rolling them into balls first then flattening them down with a spoon once on the tray works well.
6. Cook in the oven for 10-15minutes (should begin to tinge golden/brown)
7. Take out and allow to cool & harden before eating
Make sure you get 100% pure maple syrup (check the ingredients on the back, the only ingredient should be maple syrup). There is often Maple flavoured syrup, which contains a lot of sugar etc and also often contains gluten.
Be careful to get vanilla extract over vanilla essence (vanilla essence is made up of sugar and other additives, where vanilla extract is pure)
The egg can be omitted for a vegan option, the biscuits will just be slightly more crumbly - but they still works i've tested it :)