Budget friendly sweet carrot biscuits infused with orange oil and cinnamon and inspired by a old fashioned war time recipe. Healthy cookies snack made with gluten free flour and plant based ingredients - perfect for gluten-free, vegan diets and Low FODMAP too.
50gramscaster sugaror less if you prefer to cut the sugar down slightly (see my notes)
100gramsgluten-free plain flour
1teaspoonof baking powder
1/4teaspoonof cinnamonor to taste
1/2teaspoonor 1 teaspoon of orange flavouringdepends on the strength
1/4teaspoonof xantham gumplus some more if the dough is crumbling too much
tinypinchsalt
Instructions
Cream the coconut oil and sugar together until it's well combined
Mix in the orange flavouring and grated carrot.
In a separate bowl, mix the gluten free flour with baking powder, salt and xantham gum
Add the flour mixture to the rest of the ingredients and combine into compact dough.
Divide into small pieces. I weighted mine at 15 grams each or your can roll the dough into a thick sausage and cut the dough into 1/2 inch (1,5 cm) pieces.
Roll into small balls, gently flatten in your palm and place on the baking tray lined with baking parchment.
Bake for 7-10 minutes in preheated oven 180 Celsius, 350 Fahrenheit until golden brown.
Notes
The nutritional value is calculated per biscuit, based on 15 biscuits from this recipe.