Carb Free / Low Carb, Gluten Free, Ladies' health
Flax Biscuits; sugar-free and gluten-free
Proper biscuits but sugar-free and gluten-free
Our customer Sally J…. kindly pointed out that we don’t have any biscuit recipes so she sent us this. In her own words
“I’ve just been raiding your site for recipe ideas (thanks!) and noticed you didn’t have one for biscuits. And by biscuits I mean proper British hard, dunkable, sweet buttery lumps of gorgeousness so I thought I’d share mine with you. I found something like it ages ago on a diabetic forum but have tweaked it to our taste. We have been eating low carb for nearly two years and I quickly lost my pre diabetic and pre high blood pressure status and both husband and I have lost a shed load of weight whilst still enjoying fabulous food. Linseed has featured a lot in this transformation. I hope you have a go at these biscuits. They’re lovely with a cup of tea or glass of milk. Sally”
Healthy biscuits for kids and grown-ups
None of the naughty things and all the good linseed things
Flax Biscuits; sugar-free and gluten-free
Ingredients
- 150 g Flax Farm Ground Linseed (flax)
- 100 g granulated sweetener I have used erythritol and xyltiol, also works mixed 75/25 with yacon syrup
- 115 g salted butter slightly warmed and softened
- 1 egg
- 1 rounded tsp baking powder
- 1/2-1 tsp vanilla extract
- 1/2-1 tsp cinnamon powder
- 75 g whole linseeds
Instructions
- Mix all the ingredients and combine well.
- Place walnut sized pieces on a lined baking tray and flatten slightly with a fork.
- Bake in a 170 centigrade oven for 12 minutes, take care not to leave in too long.
- Cool on a rack and store in airtight container. Mine weren't stored as they got eaten too quickly but I would store in the fridge as they are sugar free,
- "Please be aware that linseeds are VERY good for your bowels. As in VERY GOOD. As in DON’T EAT TOO MANY." This is partly because of the effect some of these granulated sweeteners have and if you are not used to linseed you should start with just a modest helping and build up.
Hi from New Zealand! I made these this morning. They are very moreish, you are right about that! I’ve given quite a thorough review of the process, hope that is okay with everyone. An excuse to eat another amazing delicious biscuit!
Some of us are completely dairy free, so in place of the butter, I used a mixture up to the 115 grams of homemade plant butter, coconut oil and extra virgin olive oil. And added a couple of pinches of salt to compensate for the salted butter. They came out softer with a welcome crunch from the whole linseed, and remained softer even when cool which I put down to the coconut oil. They can be picked up with no problem at all, the texture more like a ginger kiss. Mmmm.
Also, I read a study showing that turmeric and flax together are incredible for the brain, so I added half a tsp of organic turmeric powder, along with the cinnamon. And plopped in a tsp of ginger, 1/2 tsp nutmeg, zest of a small orange sitting there begging to be used! I find if I use zest of a citrus fruit, I can get away with adding turmeric to sweet dishes.
As for sweetener, I used 50 grams of a NZ brand (Sweetnz) of erythritol / zylitol and half granulated coconut sugar.
The recipe made 24 really nice sized biscuits. I’m really excited to add these to our regular recipes. In New Zealand we call linseed “flax seed”. Although many years ago, I used to use linseed oil on the cork of my clarinet to keep the cork supple.
Thank you so much, I have a very limited repertoire of foods my body likes: Vegetables, nuts, zest of citrus fruits, a tiny bit of date, all things coconut and seeds including buckwheat, and that’s about it from the plant world.