GF Banana & Date Biscuits - Thermomix Recipes from Steph

GF Banana & Date Biscuits

Adapted from http://glutenfree.wordpress.com/2008/03/10/banana-date-breakfast-cookiesbiscuits/ by Laura Kempt SA Consultant

Ingredients

8 dates (Medjool) pitted 150g buckwheat flour

1 banana 80g tapioca flour

100g raw sugar 50 quinoa flakes

1 1/2 teaspoons vanilla ½ tsp baking powder

1/2 teaspoon cinnamon 1 tsp xanthan gum

1/2 teaspoon ground ginger pinch salt

100g butter, cubed 50g dessicated coconut

1 egg 50g sweet rice flour (if necessary)

Method

· Place the banana, dates, sugar, vanilla, cinnamon and ginger into the TM bowl.

· Process for 30 seconds on speed 8 to achieve a thick slurry.

· Add the butter and egg and mix for 30 seconds on speed 6.

· Add all dry ingredients and mix together for 20 seconds on speed 6 or until

combined. If the dough is sticky, add sweet rice flour by the tablespoon to create a

cookie dough that is somewhat wet but NOT sticky.

· Use the spatula to scrape out dough. Divide the dough in half and shape into 2 logs

and wrap in plastic wrap or baking paper. Refrigerate for one hour.

· Preheat oven to 180ºC

· Cut logs into ½ cm slices and lay flat on a lined baking tray.

· Bake for 8-10 minutes or until semi-golden. Allow to cool on the baking tray for 2-3

minutes before transferring to a wire rack to cool completely.

· Store in an airtight container for up to two weeks or freeze individually on a

tray first, then transfer to a ziplock bag.

Laura’s tips

· Any fruit can be used as the flavour base for these biscuits – try the classic apple

and sultana (adding the sultana last with the flours).

· The logs can be wrapped a second time in a layer of aluminium foil and kept in

the freezer. This way you can have freshly baked biscuits as you need them by

thawing the log for a couple of minutes on your counter top ( just so you can get

the blade of a sharp knife easily through the log) and then popping the slices in

the oven.

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