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December 30, 2018

September 15, 2018

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Gluten Free Afghan Biscuits

July 7, 2018

 

 

When I became wheat free baking became difficult. I had worked in kitchens and had been a day chef, I had baked daily scones at a vegetarian café but for some reason gluten free baking seemed like an impossible task. I also have no patience for recipes and like to omit and change things according to my tastes which often ends in disaster when you go and screw with the moisture levels, binding agents or ph levels…. Cake baking takes both maths and science you see… I failed maths and the only reason I scraped through biology was because I skipped my disruptive class with Jade to go and study under a tree somewhere.

 

This is one of the few recipes I don't tend to mess up lol

 

 

 

 

 

Ingredients:

 

2 cups crushed GF cornflakes 

1 1/2 cup rice flour or GF flour

4 Tablespoons Cocoa

200g just melted butter

1/2 cup sugar

A few drops of vanilla

1 teaspoon baking powder 

 

Mix all the ingredients together roll into balls and press them down slightly with your hand or a fork onto a baking tray.

Bake for 10-12 minutes 

Leave to cool completely before taking them off the baking tray.

 

You can put chocolate icing on them also with a walnut on the top.

 

 

 

 

 

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