125g butter – or coconut oil, as I used
2 tbsp maple syrup
¾ cup rice flour
¼ almond meal
1 cup dessicated coconut
½ cup sugar – I used dextrose (powdered glucose) but rapadura is preferred
2 tbsp water
1/2 tsp bicarbonate of soda
Preheat oven to 175 deg C. Grease or line two baking trays. Melt the butter and maple syrup together in a saucepan over a low heat. Mix together the flour, oats, coconut, almond meal and sugar in a bowl. Stir the water and the bicarbonate of soda into the butter and syrup mixture, then add it to the dry mixture, stirring thoroughly. Once combined, spoon mixture into balls. Place them on the baking trays, spaced well apart and flatten (with spatula/back of spoon/clean fingers!) Bake for about 15 minutes, or until golden. Cool on wire wracks. Enjoy!
Makes about 10-15 biscuits.
I rarely follow recipes to a ‘T’ so play around with the composition of your dry ingredients (esp. the almond meal & flour) if you like. I almost always put less sugar in than a recipe asks for (the original recipe I used here called for ¾cup) because I am continually ‘training’ my tastebuds away from ‘Sweet’. The dextrose (glucose) I use is half as sweet as normal sugar because there is no fructose present, however the processing required to create dextrose is less than ideal. I’d also try to use organic ingredients first, where possible.