Allergy Friendly Biccies

So the rush is back on to stock the freezer before the first school term starts next week… Even more so as I will be back at work as well next week (and reversing stay at home parenting roles with hubby!). Quick and easy is what I like best. As almost all schools are nut-free, and many schools these days also have restrictions on other foods, I did a bit of research on healthy treats perfect for our ever hungry kid’s lunchboxes (and mine). The result is this biscuit (cookie) recipe. Nut free, Dairy, sugar, and egg free – Clever Mama 😉

ALLERGY FRIENDLY BICCIES (aka Biscuits/Cookies)

Servings 30 | Prep Time 10 mins | Total Time 25 mins

Ingredients

  • 50g Pumpkin Seeds
  • 50g Sunflower seeds
  • 1 tablespoon Flaxseeds
  • 50g Brown Rice Syrup (or 50g sugar)
  • 1 teaspoon vanilla essence
  • 150g Gluten Free Plain flour (or normal flour)
  • 120g Nuttelex (or butter)
  • 30g Currants*

Thermomix Method

  1. Preheat oven to 180 degrees.
  2. Place Pumpkin and Sunflower seeds (and sugar if using) into the Thermomix bowl.
  3. Blitz on speed 9 / 20 seconds and then scrape down.
  4. Add remaining ingredients except for the currants, and blitz on speed 5 / 20 seconds. Add in the Currants and blitz again on speed 5 / 20 seconds or until a dough forms.
  5. Roll the mixture into small balls (about teaspoon size) and place onto a lined baking tray. Allow some space between each one for expanding.
  6. Press each biscuit down lightly with a fork.
  7. Bake for approximately 15 minutes or until slightly golden brown.

Conventional Method

  1. Preheat oven to 180 degrees.
  2. Place Pumpkin and Sunflower seeds (and sugar if using) into a food processor and blitz until ground.
  3. Soften the Nuttelex (or butter) and then add all the other remaining ingredients, including the seeds/sugar mix into a bowl. Mix with a spoon to combine.**
  4. Roll the mixture into small balls (about teaspoon size) and place onto a lined baking tray. Allow some space between each one for expanding.
  5. Press each biscuit down lightly with a fork.
  6. Bake for approximately 15 minutes or until slightly golden brown.

Notes:

* Currants are low FODMAP in 13g serves. The 30g in this recipe would be spread out between approximately 30 biscuits (or servings if you only have 1 biscuit!)

** If you have fussy eaters, finely chop the currants before adding them to the biscuit/cookie mix.

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