Homemade Dairy & Gluten Free Hobnobs

Author: Pure Harvest   Date Posted:8 October 2019 

INGREDIENTS

100g Loving Earth Raw Organic Coconut Oil 

1/2 cup Pure Harvest Organic Rice Malt Syrup

120g Lotus Organic Quinoa Flakes

100g Bakers Magic Gluten Free Flour

1/2 tsp Bobs Red Mill Gluten Free Baking Soda 

Pinch of salt

100g Loving Earth Organic Coconut Mylk Chocolate 

 

METHOD

Preheat the oven to 180⁰C and line a baking tray with baking paper.

Mix together the quinoa flakes, gf flour, baking soda and salt.

In a separate bowl, cream together the coconut oil and Rice Malt Syrup.

Add the flours to the creamed coconut oil and Rice Malt Syrup, and mix well with a wooden spoon.

Roll the mixture into walnut shaped balls. Flatten each ball slightly and place on the lined baking tray. Ensure that you leave about 3cm between each biscuit as they will spread in the oven.

Place into the oven and bake for about 10 minutes or until golden brown.

Once golden brown, remove from the oven and allow to cool on the tray.

Melt 100g of good quality, organic chocolate in a bowl over a pan of simmering water. 

Once the biscuits have cooled completely, spread each of them with a spoon of melted chocolate. Leave on the tray and place in the fridge to ensure that the chocolate sets completely. The biscuits will last up to about a week in an air tight container.

Recipe adapted (with Sunnybrook product links) from Pure Harvest 


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