Teff and cardamom biscuits

Move over Michael Fassbender. There’s a new fixation in town.

 

1 cup / 80g raw cashews

1 cup / 70g (gluten free) oat flakes

½ teaspoon baking powder

1 tablespoon milled chia seed

1 cup / 140g ivory teff flour (naturally gluten-free grain)

½ teaspoon ground cardamom (no more!)

½ teaspoon salt flakes (or 1/4 tsp sea salt)

½ teaspoon ground ginger

½ cup / 125ml EV coconut oil, melted

½ cup / 125ml brown rice syrup (essential ingredient)

Makes 18 – 25cookies. Preheat your oven to 180 degrees, 160 fan-assisted, gas mark 4 or 350 Fahrenheit.

Finely grind the oats and cashews in a food processor until they resemble breadcrumbs (but not flour, as this would be too fine a consistency). Add remaining ingredients and pulse until a big dough ball forms in the basin of your food processor. The key to these beauts is in the brown rice syrup. Maple and agave won’t give these biscuits enough snap and chew. It’s also worth making sure your salt is in flakes, and not milled like Pink Himalayan salt.

Pull off an apricot-sized piece of dough and roll into a ball between your palms. Flatten each with a spatula on a lined baking tray. I usually bake the cookies in batches or freeze half the cookie dough for another day. Cook for 10-12 minutes, and remove from the oven before they turn a shade darker. Don’t worry if they seem soft – they will harden as they cool down.

 cookies gluten free and almond milk 

Here’s where I source my teff flour online.

This article has 5 comments

  1. Petreawalsh

    Hi Susan ,Congratulations on your new web site ,photography is wonderful,I just made the teff cookies ,fabulous lovely combination of flavours ,I have used teff flour before and it didnt impress me ,the cookies have changed my mind 
    Looking forward to making all thr new recipes .

  2. SusanM

    hi all,

    i must have made these at least 30 times now. I’ve used brown teff flour (from Fallon and Byrne), and ivory teff flour (from holland and barrett – can be bought online), the flavour is just gorgeous, so thank you Susan! (also normally freeze most, and then cook them as i need them, from frozen).
    However, i cannot seem to get them so flat and “fine” as they appear in the photos. Don’t get me wrong, I am enjoying them, and they are lovely and crisp, but more like and oatcake in shape/consistency, even when i flatten them down. oh the rambling. My question is how much should they be flattened, as in, how thick should they be after flattening, but pre-cooking?

    really looking forward to the new book – roll on payday!

    1. Susan Jane

      Hi Susan M! So thrilled to hear that! Sometimes, the absorbancy of a particular flour or brand of oats can slightly change the ‘snap’ and chew. Try adding a tablespoon more of brown rice syrup and flatten a little more too, for your next batch. See what happens. Either way, they will taste so good. *highfive*

Leave a Reply

Your email address will not be published. Required fields are marked *