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.




Print Recipe
Ultra Crunchy Gluten Free Biscuits Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Votes: 0
Rating: 0
You:
Rate this 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
  1. Place the pumpkin seeds and nuts in the thermomix and chop on speed 6, 4 seconds.
  2. Add everything else and process on speed 6, 10 seconds.
Regular Instructions
  1. 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.
  2. Pro tip: Rub olive oil into your hands first so it doesn’t stick too much to them.
  3. 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.
  4. 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!
  5. 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 7

    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

Leave a Reply

Your email address will not be published.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