Ultra Crunchy Gluten free Biscuits – or cookies

These are super crunchy biscuits or cookies depending on where you are in the world. Crunch is something you often miss as a gluten free person but there’s absolutely no need if you get a couple of cracker and biscuit recipes up your sleeve to fill the void.

I hope you enjoy them.

NOTE: If your batter looks too liquidy, just add a 1/4 cup of nut meal or dessicated coconut to thicken it up a bit.

Or of course you could pour a cup of your favourite herbal tea – currently mine is Pukka 3 cinnamon – and have a couple of biscuits alongside them in crockery that makes you happy and calm – Just what the end of a busy week ordered!

Real Food. Happy Bodies.




Ultra Crunchy Gluten Free Biscuits Recipe

Ingredients

  • 1 cup tapioca flour
  • 1/2 cup softened butter (or coconut oil) but NOT liquid
  • 1/2 cup rice malt syrup
  • 3/4 cup pumpkin seeds
  • 1/3 cup desiccated coconut
  • 2/3 cup almonds, hazelnuts or pistachios (double your pumpkin seeds if omitting nuts and doing a NUT FREE version)
  • 2 heaped tsp ground cinnamon
  • 2 pinches salt
  • 1 tbsp fresh ginger (optional but awesome for a ginger snap vibe)

Instructions

For THERMOMIX users

  • Place the pumpkin seeds and nuts in the thermomix and chop on speed 6, 4 seconds.
  • Add everything else and process on speed 6, 10 seconds.

Regular Instructions

  • Pop nuts / seeds into a food processor until fine chopped. Add everything else and process until combined. If you don’t have a food processor, use a blender to chop down the nuts / seeds and then hand work the rest with your hands into the goopy ball.
  • Pro tip: Rub olive oil into your hands first so it doesn’t stick too much to them.
  • Then blob out teaspoon sized blobs onto 2 baking trays (might even need 3 if you’ve got a small oven) and bake on 180C/350F for about 20 mins, checking after 15mins. They will spread a bit so not too close together.
  • Once they’re golden, they’re done and will get crunchy as they cool on a wire rack. Go on – have one while they’re still warm and chewy. Such a good cook’s treat!
  • Serve broken up into chunks with this delicious, rich dairy and fructose free chocolate custard  OR lemony coconut custard and let me know how you enjoy!

ultra crunchy biscuits

Comments 9

    1. Post
      Author
  1. Yum! These are really quick and tasty and make quite a few. I’ll definitely try without the nuts next time so they can go to school as well – perhaps with some sunflower seeds as well as the pepitas?

    1. Post
      Author
  2. Made these tonight. They have a wonderfully shortbread like crunchy warm out of the oven. A definite one to add to my regular bake with options to mix it up and meet other dietary restrictions for school. Thanks Alex. I really enjoyed these.
    Makes quite a few and so easy to make in the thermie or food processor 🙂

    1. Post
      Author
  3. Super yummy crunchy biscuits for sure . I might need to hide them from myself ! My kind of biscuit. Now I want to try with fresh ginger like you suggested. So easy in Thermomix . You could possible drizzle dark chocolate over to make them extra special , but only occasionally.

    1. Post
      Author

Leave a Reply

Your email address will not be published. Required fields are marked *