My
lovely naturopath gave me some sad news last Friday; no more gluten, lactose,
yeast, dairy, caffeine, alcohol or sugar. Your first thoughts may be something akin to 'what is left to eat!?' However, my initial thoughts were positive and
went something like this; ‘great! Now I can really focus on eating super
healthy and experience foods, flours and vegetables that I have never thought
to try before’. This optimistic persona remained until I got home, armed with
nutrition supplements and organic coconut milk, and realized that this meant no
more baking for me. Such a sad day. As you may know, I love baking and even had
an allocated ‘baking day’ not long ago. News flash to me: you can still bake
sweets and savoury foods even when you can’t eat gluten or dairy (who knew!). I
borrowed a great cookbook entitled ‘Cut out the Crap (gluten free, dairy free
and preservative free cooking) and got inspired to bake the Almond biscuits you
see below. Adding in ground nutmeg and pistachios reduces the almond flavour
slightly and the cinnamon is present in every morsel. So, to close, this blog
seems to be taking on a different form every few weeks, but here to stay (for
the near future at least) is Gluten free, Dairy Free & Preservative free
cooking. As I have a partner who can eat everything and anything (damn him!) I
will of course give other ingredient options for you other lucky people in the
world.
- 4 egg whites
- 300g almond meal
- 1 cup raw sugar
- 1 teaspoon ground cinnamon
- a pinch of ground nutmeg
- 20 whole peeled pistachios
COOKING
1. Preheat oven to 180 degrees celsius fan-forced. Line a large baking tray with baking paper.
2. In a large bowl, beat egg whites until their texture becomes quite stiff. This may take around 5 minutes of intense beating with a whisk, or less if you have someone with arm strengthen that can help!
3. Add the almond meal, sugar, cinnamon and nutmeg to the egg whites and mix well with a spoon until all the ingredients are combined. Roll into even balls on the prepared baking tray (around a tablespoon size). Add one pistachio on top of each roll of dough and push down gently.
4. Cook biscuits for 12-15 minutes, or until lightly browned. This recipe should make around 20 biscuits.
5. When cooked, remove from the oven and allow biscuits to cool for 10 minutes before placing them onto a wire rack to cool further.
Makes / 20 biscuits
Total Preparation time / less than 10 minutes
Total cooking time / 12- 15 minutes (not including cooling time)
x E
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