Speculaas – Gluten-free, Egg-free, Dairy-free and option for Rice-free and Corn-free

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):

Ingredients

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

Method

1. Place all ingredients except water into a food processor or Bellini Intelli and pulse until combined.
2. Add water and pulse until it comes together.
3. 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.
4. Roll until a few millimetres thick.
5. Cut out with push cutters.
6. Place on a tray lined with baking paper and cook at 150 C (fan-forced) for 20-25 minutes or until golden.
7. 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.

 

Chocolate Biscuits Gluten-free, Dairy-free and Egg-free

Well, phew, the school year is done and dusted, so I can get back to blogging. These chocolate biscuits are based on a recipe I saw elsewhere, and I have changed them to make them gluten and egg free as well as dairy free. I used my Bellini thermocooker to make them, but a food processor or hand method would work as well. I have made them with butter, and have also tried them dairy free when making them for a dairy allergic child, and they taste yummy both ways. Here’s the recipe:

Ingredients

200 g plain gluten-free flour (I used the Aldi ‘Has No’ brand, but other brands will work fine eg. White Wings, Home Brand, Orgran)

50 g cocoa powder

1 teaspoon bicarbonate of soda (baking soda)

1/4 teaspoon baking powder

330 g caster sugar

150 g Nuttelex or another dairy free margarine (butter can be used if not dairy free)

40 ml water plus 1 teaspoon of Orgran ‘No Egg’ powder (or use EnerG powder) plus 10 ml (2 teaspoons) oil (I used sunflower oil).

Alternative egg substitute if you don’t have egg replacement powder: 1 tablespoon (4 teaspoons) flax meal plus 3 tablespoons hot water. Mix together and allow to cool before using.

Method

1. Measure the dry ingredients into the Bellini jug or food processor and mix for 30 seconds on speed 4 to combine. If doing by hand, sift ingredients together.
2. Add the Nuttelex or butter in cut up chunks.
3. Press the ‘pulse’ button on the machine or processor until the Nuttelex is incorporated evenly. I usually find it takes about 3-4 quick pulses.
4. Add the egg substitute and pulse again until the egg substitute is combined. If working by hand use a knife to incorporate the wet ingredients.
5. Roll the mixture into teaspoon sized balls. Press down with your hands and place on trays. Press down lightly with a fork.
6. Cook at 160 C (fan-forced) or 180 C conventional oven for 11 minutes.
7. Allow to cool and harden before eating.

Gluten-free and Egg-free Anzac biscuits

I made these yummy biscuits a few week ago to celebrate ANZAC Day here in Australia (April 25). When I had to go gluten-free I really missed the oaty flavour of these biscuits. Quinoa flakes are a great replacement for the oats, and some of my non-gluten-free friends don’t notice the difference. These Anzac biscuits are quite crunchy. It was only recently that I discovered that golden syrup is not readily available in the USA. Golden syrup has been described as a pale treacle, so if you can’t get it you could perhaps use treacle mixed with some light corn syrup.

Ingredients

320 g gluten-free plain flour

220 g quinoa flakes

225 g brown sugar

120 g fine dessicated coconut

250 g butter

80 g golden syrup (about 4 tablespoons)

1 teaspoon bicarbonate of soda (baking soda)

40 ml boiling water

Method

1. Place the flour, quinoa flakes, sugar and coconut into a large bowl.

2. Melt the butter and the golden syrup together over a low heat.

3. Mix the baking soda with the boiling water then add to the melted butter mixture.

4. Stir into the dry ingredients and mix well.

5. Place tablespoon sized balls of mixture onto a baking paper lined baking tray and press down lightly with a fork. Allow for spreading.

6. Bake at 160 C fan-forced or 180 C/350 F conventional oven for 18 minutes.

7. Allow to cool on trays for a few minutes before removing.

Gluten-free and Egg-free Melting Moments

These melt-in-your-mouth biscuits are easy to make egg free as they don’t need eggs at all. Sorry dairy-frees, this recipe needs the butter. I prefer these biscuits without the filling, but my son always insists on having the filling in his.

Ingredients

180 g butter

60 g icing sugar

60 g cornflour

1 teaspoon baking powder

180 g gluten free plain flour

Method

1. Cream butter with an electric mixer until smooth. Add icing sugar and cornflour and mix. Add the sifted baking powder and flour and mix well.
2. Roll into 20 g balls and place on a baking paper lined baking tray.
3. Press each ball with a fork to flatten slightly.
4. Bake for 16 minutes until golden at 160C fan-forced or 180 C/350F conventional oven.

Icing: Mix 100 g butter and 1 teaspoon vanilla extract until combined. Add 135 g icing sugar (gluten-free) and mix until well combined.

Sandwich biscuits together with icing or leave plain if desired.

Gluten-free and Egg-free Dutch Almond Biscuits

When I do my shopping I pass the aisle with these yummy little treats called ‘Almond Fingers’. It’s been years since I sat down to a cup of coffee and these lovely Dutch biscuits because of the gluten and egg issues. I did a bit of internet searching and, after deciphering non-metric measurements and having a couple of tries, I’ve worked out the recipe:

Ingredients

115 g soft butter

225 g caster sugar

1 teaspoon Orgran No Egg mixed with 40 ml water (or use EnerG or use 1 egg if you can eat them)

1/2 teaspoon almond essence

265 g gluten-free plain flour

1/2 teaspoon gluten-free baking powder

1/2 teaspoon bicarbonate of soda (baking soda)

Almond paste

135 g blanched almonds

90 g icing mixture (powdered sugar – make sure it is gluten-free or use pure icing sugar)

30 ml water

1.5 teaspoons Orgran No Egg (or 1.5 eggs if you can eat them)

3/4 teaspoon almond essence

Method

1. Cream butter and sugar with electric mixers. Beat in the No Egg and almond essence.

2. Sift the flour, baking soda and baking powder together and stir into the mixture.

3. Bring the mixture together into a ball and wrap in cling wrap and place in the refrigerator for 30 minutes.

4. Using about 1/3 of the mixture at a time, roll out on a lightly floured board until a few millimetres thick. Cut with a 7 cm cutter to make the bases.

5. Place the bases onto a lined biscuit tray. Top with a heaped teaspoon of almond paste (see below). The paste weighed approx. 15 g.

6. Cut out the tops with a 8 cm cutter and place over the top of the base and almond paste and press at the edges to seal.

7. Keep going until you have used up the biscuit mixture. Mine made 16 biscuits.

8. Press a blanched almond onto the top.

9. Bake at 165 C fan-forced (180 c/350 F conventional oven) for 20 minutes or until golden.

Almond Paste

1. In a mini-chopper blend the almonds until fine.

2. Add the icing sugar, No Egg, water and almond essence and process until combined.