Biscuits, Butternut Snaps Gluten/Dairy Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Plain Flour, Gluten Free - Orgran, 200 gBaking Powder, 2 tsp (GF brand like Ward's)Water, tap, 1 tblsp Bicarbonate of Soda, .25 tspHoney, 300 gSmashed Almonds, 1 oz (24 whole kernels)Rice Bran Oil Spread - Alfa One, 125 g
Cream rice bran spread and honey. Add sifted flour and baking powder. Mix bicarb and water and add to batter. Add crushed almonds. Batter should be the consistency to hold in a heap on a spoon (like butter icing/frosting). Place heaped teaspoonfuls on baking paper on a tray - no need to grease. Allow plenty of room to spread as they more than double in width. Bake in moderate oven (190C/375F) for about 10 mins until just over golden brown. They wikll look like risen little cakes. Cool on the tray and they will flatten and harden - yum!
Serving Size: 32 x 1 heaped tsp biscuits
Number of Servings: 32
Recipe submitted by SparkPeople user NIKALE.
Serving Size: 32 x 1 heaped tsp biscuits
Number of Servings: 32
Recipe submitted by SparkPeople user NIKALE.
Nutritional Info Amount Per Serving
- Calories: 83.7
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 61.8 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.2 g
- Protein: 0.3 g
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