Lime Cookies – Gluten and Egg free

I came up with these as we were using lime in our dinner, Pad Thai, and I didn’t want to waste the lovely lime zest!

These little morsels are gluten free,  egg free and lovely and crumbly.

Makes 30.

Ingredients

200g butter, softened

100g caster sugar

200g ground almonds

50g coconut flour

zest of two limes

Method

Preheat the oven to 180 degrees Centigrade.

Cream the butter and sugar.

Add the almonds, coconut and lime zest and beat to a smooth dough.

Roll into small balls.

Place on the prepared tray, use a fork to flatten.

Bake for 10-15mins, keep and eye on them.

Remove and cool on a wire rack.

 

 

Gluten Free Rhubarb Muffins

I love rhubarb, rhubarb fools and crumbles are a standard pudding choice.

Muffins are also well eaten in this house!

Great for lunch boxes and I think these ones would be lovely for a gluten free breakfast too, especially as they look like the “real” thing!

Ingredients

300g ground almonds

1 tablespoon gluten free baking powder

75g caster sugar

4 stalks rhubarb, around 320g, washed, topped and tailed, cut into 1cm slices

4 eggs, beaten

100g butter, melted and cooled

2 tablespoons milk

1 teaspoon vanilla extract

Method

Preheat oven to 170 degrees Centigrade, prepare a 12 hole muffin tray with paper cases.

In a large bowl combine the ground almonds, baking powder and sugar.

In a jug combine the eggs, butter, milk and vanilla extract.

Add the rhubarb to the dry ingredients followed by the wet ingredients and mix well.

Spoon into the prepared muffin tin.

Bake for 35-40 mins until risen and browned.

 

 

Gluten Free Apple Slice

This is a hard sweet to define, adapted from a cake recipe but actually lovely warm with cream or ice cream too.

As it is quite crumbly by nature I also use it to make apple pie ice cream if there is any left over.

Ingredients

120g butter, melted

400g caster sugar

2 eggs

1 teaspoon vanilla extract

150g ground almonds

100g brown rice flour

2 teaspoons gluten free baking powder

3 teaspoons ground cinnamon

4 apples, peeled, cored and diced

Method

Preheat the oven to 180 degrees Centigrade.

Grease and line a 30cm by 15cm cake tin.

Whisk the butter, sugar and eggs in a large bowl.

Add the ground almonds, brown rice flour, baking powder, cinnamon and apples, mix well.

Spoon into the prepared tin, spreading it right up to the edges.

Bake for 40-45 minutes.

Allow to cool in the tin.

Double Choc Gluten Free Biscuits

These are lovely little chocolate  biscuits, quite crumbly rather than chewy and a little too moreish!

This recipe makes 36 biscuits.

Ingredients

220g butter

60g brown sugar

60g granulated sugar

200g ground almonds

50g cocoa powder

230g choc chips

Method

Preheat the oven to 170degrees Centigrade.

Line two baking sheets with baking parchment.

Cream the butter and sugars until light and fluffy.

Add the almonds and cocoa and stir well.

Add the choc chips and mix through.

Spoon teaspoonfuls of the mixture onto the prepared baking sheets.

Bake for 15-20mins.

Allow to cool slightly on the baking sheet before transferring to a cooling rack.

Once cold, store in an airtight container.

Gluten Free Lemon Cookies

Lemon season has begun here in Western Australia.

Our tree is laden and lemons are now featuring heavily on the menu!

These biscuits are quite “short” and the buckwheat/brown rice flour gives them a more earthy flavour which I like.

Makes 22-24.

Ingredients

220g butter

110g caster sugar

2 lemons, zest only

200g ground almonds

60g buckwheat flour

60g brown rice flour

Method

Preheat the oven to170degrees Centigrade.

Line two baking sheets.

Process the butter, sugar and lemon zest until creamed.

Add the ground almonds and flours and process until well combined.

Roll the dough out into walnut sized pieces, place on the baking sheets and press down slightly.

Bake for 20mins.

Once golden brown, remove form the oven and allow to cool on a wire rack.

Store in an airtight container.