Kid 1: ‘Feed us or we will eat you’.
The natural world provides many
totally understandable hideous examples of mothers eating their young. After some paltry research, I was unable to find examples of offspring devouring their devoted parentals.
I do not want to be the first. So, thus far, I have continued to feed my little darlings. Of course, when Kid 1 makes this proclamation, he usually wants something sweet.
Most of us who enjoy baking, have a standard ‘go to’ choc chip biscuit recipe. Me included, and the lads love them. Once they are baked, the Yak will stand there, all sad eyed and ask in a teeny tiny hopeful voice ‘Are they perhaps gluten free?’ The answer is usually no and the poor wee coeliac walks morosely away, leaving a trail of glistening gluten free tears behind him.
These biccies have been a work in progress for a little while now. There are no promises, that in my quest for perfection, they will not change again. Previous incarnations have had that slightly too sandy, gritty texture that gluten free baking can easily end up with. I wanted to make a flour blend that had some wholefood benefits. The addition of almond meal has given them that sought after softer bite. The end result is very similar to my standard choc chip biscuits.
Not everyone will have these flours so feel free to experiment. If you don’t have any sorghum or teff, try 3/4 cup brown rice flour instead.
Gluten free chocolate chip biscuits
WHAT YOU NEED
1/2 cup sorghum flour
1/4 cup teff flour
1/4 cup tapioca flour
1/4 cup buckwheat flour
3 tsps baking powder
1/2 tsp xanthum gum
Big Pinch of salt
1/2 cup almond meal
125g butter, chopped and at room temperature
2/3 cup coconut sugar (or rapadura or 1/3 cup soft brown sugar combined with 1/3 cup white caster sugar)
1/2 tsp vanilla bean paste (1 tsp vanilla essence)
1 egg at room temperature
100g dark chocolate chips (I used Callebaut or 100g dark chocolate chopped)
Sea salt flakes to sprinkle
HOW YOU DO IT
Preheat oven to 180C and line two baking trays with baking paper.
Sift together the sorghum, teff, tapioca, buckwheat, baking powder, Xanthum gum and salt.
Stir through the almond meal.
Cream together butter, sugars and vanilla. (I used my KitchenAid mixer.)
Add the egg gradually to the butter mixure. This will sometimes looks like it’s split, (think this is the coconut sugar) but it all comes out right in the wash.
Stir in the flour mixture.
Stir in chocolate chips.
Refrigerate for 20 minutes to make the dough easier to work. (Equally if you don’t have time for this step, omit it. They will just be a bit soft to work with.)
Shape teaspoons of mixture into small balls, place on greased baking trays, allow room for spreading,
Indent each biscuit lightly and sprinkle a few flakes of sea salt on each biscuit.
Cook 8-10 minutes, or until golden brown. Don’t let them get too dark.
Sit on trays for a few minutes before removing to cooling tray.
Makes 20 biscuits.
A cheergerm recipe