I love sweet things, but seldom eat them these days as I continue with the low sugar diet. Sometimes though, I just want a treat. Not too long ago I found this recipe online. Because of my special dietary needs (low fodmaps, gluten-free, dairy-free and a dislike of coconut flour …) I decided to adapt the heck out of it, and surprisingly it worked. Hope you enjoy these biscuits as much as I do.
Buckwheat ginger biscuits
(Gluten free, grain free, dairy free, refined sugar free, low fodmaps)
5 tbs buckwheat flour
2 tbs tapioca flour
4 tbs olive oil
2 tbs maple syrup
1-2 tbs fresh ginger, grated (adjust to match how much you love ginger)
1/4 tsp whole fennel seeds
A few grinds of black pepper
Heat oven to 180 celsius.
– Mix all ingredients together to form a dough.
– Roll into balls and flatten to 1/4 inch on a greased oven tray.
– Bake until golden (approx 9 minutes). Cool on the oven tray to prevent crumbling.
– Eat! (yum)
Today is a short blog post, but it’s full of interesting coeliac stuff I’ve been reading over the last three months.