I’ve had the recipe for these yummy little spice biscuits for a while but I wanted to modify them further to make them dairy-free. I also have a friend whose son can’t have gluten, dairy, soy or rice, so I’ve come up with a version which omits rice and corn also. Here’s the recipe for the regular version (the rice and corn free version follows):
250 g gluten-free plain (all purpose) flour – I use Aldi or Orgran
1 teaspoon gluten-free baking powder
150 g brown sugar
1/2 teaspoon each ground cinnamon and ground cloves
1/4 teaspoon each ground nutmeg, ginger and cardamom
150 cold Nuttelex (or other dairy-free margarine) – or use butter if you can have it
30 ml ice cold water
- Place all ingredients except water into a food processor or Bellini Intelli and pulse until combined.
- Add water and pulse until it comes together.
- Lightly flour a cutting board with rice flour (or sorghum flour for the rice-free version) and tip out the mixture. Bring together by kneading lightly. If it is too sticky, work more flour into the dough.
- Roll until a few millimetres thick.
- Cut out with push cutters.
- Place on a tray lined with baking paper and cook at 150 C (fan-forced) for 20-25 minutes or until golden.
- Cool and place into containers to keep at room temperature.
For the rice-free and corn-free version:
Omit the 250 g plain flour and 1 teaspoon baking powder. Substitute with: 150 g sorghum flour (I used Bob’s Red Mill Sweet white sorghum flour), 100 g potato flour, 50 g tapioca flour, 3/4 teaspoon xantham gum, 1/2 teaspoon cream of tartar and 1/4 teaspoon bicarbonate of soda.
I’ve been trying for a while now to make a whole orange cake that is allergy free but it is a challenge without eggs and gluten. Today I decided to work around my basic allergy free cake recipe to include an orange and it works! I’ve included a picture of the cut cake so that you can see the crumb is nice and not gooey and dense like disasters I’ve had in the kitchen before. Here’s the recipe:
1 whole orange (weigh the orange and add water to make 250 g altogether – today the orange weighed 215 g so I added 35 ml of water to the orange in the processor)
185 g gluten-free plain (all purpose) flour (I use Aldi or Orgran)
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
215 g caster sugar
30 g corn cornflour (*not* wheaten cornflour)
20 g white vinegar
2 teaspoons vanilla extract
- Preheat the oven to 160 C (fan-forced) or 180 C (conventional). Grease a bundt tin.
- Add the orange (quartered) and water (to make 250 g altogether) to a food processor/blender or thermocooker (I use a Bellini Intelli) and process until blended. On the Bellini I used speed 8 for about 10 seconds.
- Add all the other ingredients to the processor and mix well. I used speed 8 for 10 seconds on the Bellini. You may need to scrape down and repeat.
- Pour the mixture into the bundt tin and cook until it bounces back when touched or a skewer inserted into the cake comes out clean. Mine took about 35 minutes in my oven.
- Ice if desired.
- I sifted about 100 g of icing sugar into a bowl and added 15 g of melted Nuttelex (or butter if you can have it) and added enough orange juice to make a runny icing to pour over the cake. You can also omit the Nuttelex/butter and just have icing sugar and orange juice mixed together until it is at the consistency you desire.