I've been trying to come up with something that we can grab on our way out the door on those busy mornings, all the muesli bars I have here are crunchy, therefor a bit messy, so not really breakfast suitable. So I asked around, who had what, and the lovely Trish had the perfect thing on her blog right here: http://failsafefoodie.blogspot.com.au/2012/08/breakfast-biscuits.html
Now I've converted to a thermomix method, and I've altered the recipe a bit for what we had on hand, and our tolerance level. My version is NOT FAILSAFE, macadamia, coconut and chia are not failsafe, you can substitute these out for some of the options in Trishs' recipe. I was after something FODMAP safe, with allowances for mod-high chemical, if nutritious! I'm going to attempt tweaking a bit more with more alternative flours, to lower the amount of rice flour. I'll let you know when there is something to report ;) I'm also a little concerned about how much maple syrup there is, I will work on that! But this will do for the time being....
So this is where we ended up:
Dairy, Soy, Gluten, Egg free, Low Fodmaps, high natural chemical content.
(can be made nut free)
130gram Maple Syrup (or rice malt syrup) and
50grams of white sugar (can be subbed back with maple syrup)
in to thermomix, mix on speed 4, 30 seconds.
160grams white rice flour
90 grams white glutinous flour
90 grams millet meal
10 grams psyllium husk
Mix speed 5, 15 seconds; scrape down sides, mix speed 4 another 20 seconds.
20grams Puffed Aramanth
15grams Quinoa Flakes
20grams Chia Seeds
20grams finely Shredded Coconut
30grams crushed Macadamias
Mix reverse, speed 5, 20 seconds, scrape down sides. Switch to knead function for another 20 seconds. What isn't mixed in, just give a gentle stir with your spatula before turning out on to some grease proof paper, it will knead through the mix as you work with it.
Place another piece of paper on top, and roll out to aprox 1cm thick. They don't rise, so make them whatever thickness, size you want them to be now. I use a knife to cut the edges off to make a square, then go along cutting in to slices, gently moving them across to give them a little space each.
Cook for 12-15 minutes, until browning.
Alternatively, roll them out as Trish described, I'm afraid I am just too, erm, uncoordinated to get them anywhere near an even shape haha!
I'm thinking of adding a little almond butter on top as I run out the door, nomnomnom!!
No thermomix? Easy, cream after the first step, and then mix well for the other two! You don't need a high powered machine for this one :)
Monday, July 22, 2013
I also wanted something that was easy for those who aren't used to 'Allergy Baking', to be able to make a slice to take along when needed. Most of these ingredients you can source from the Supermarket, the only one you can't, is the Organic Desiccated Coconut, it has no nasty preservative, which is biggy for us. You can use the plain jane version from the supermarket, but... it is filled with nasties!
This is just too delicious, I doubt anyone would pick this as the allergy friendly dish!
280grams GF SR Flour
2 Tbls Cocoa
1 Serve No egg as per package instructions
8 Eskal Tea Biscuits
Add Nuttelex, 80 degrees, speed 3, 3 minutes.
Add all other ingredients (besides Tea biscuits), Reverse, speed 4, 20 seconds.
Scrap down sides, add biscuits, knead for 20 seconds.
Spread in to a baking paper lined lamington tin, bake 15 minutes, 180 degrees.
Let cool for several hours in the fridge. Ice with:
2 cups icing sugar
1T rice milk
1-3t boiling water
Sift dry ingredients, add milk, and add water, 1t at a time, stirring to get correct mix.
Top with sprinkles.
A note on ingredients:
Nuttelex, you could use coconut oil if you like.
Self Raising Flour, I'm using the Aldi Flour, I find of all the store purchased ones, this is the nicest. It's not gritty like many of the others, and doesn't leave a dry feeling in the mouth. It also doesn't impart flavour!
Plaistowe Cocoa, I used to use the Woolworths Homebrand, it was a beautiful dutch cocoa, it's since been taken off the shelf. I'm a fan of dutch cocoa as it gives a lush, dark chocolate taste. I also recommend Loving Earths raw cocao, not dark, but wonderful quality.
White Sugar, so, we don't 'like' to use regular sugar, but, when you lose so many ingredients, sometimes it's good to stick with the old favourite. It forgives the lack of gluten. Feel free to try coconut sugar, or rapadura; neither are as sweet, so be prepared for the chocolate to overpower the slice.
No Egg, you can use a whole egg, or a chia seed mix. The gluten free version of this requires more binder then the wheat version.
Eskal Tea Biscuits, I add these to make it a hedgehog, you can leave them out and it's just a chocolate slice :)
Sprinkles: There are SO many safe options now, we use Hoppers a lot. Coles has recently bought out a great range, stars, butterflies, dinosaurs, all gluten free and using natural colors. The stars are what I've used above.
And here is where the inspiration came from! Thanks Dede x