Sunday, April 22, 2012

GF & DF Oat Sultana Biscuits

OK, before you all torch me, i know that regular oats are not safe for coeliacs.  I purchased Bob's Red Mill rolled oats,  certified wheat free and gluten free for this recipe.  The packaging clearly states that some very sensitive coeliacs may not be able to tolerate these oats.  As we are still unsure of Possum's coeliac status i thought it would be safe enough to try.  People, you know your own limits if you can't have oats don't make these biscuits :-)

Inspiration for these biscuits was found here.

Oat Sultana Biscuits

Ingredients ~
60g raw coconut oil
90g Nuttelex
150g raw sugar
1 egg
1/2 tsp vanilla bean paste
25g tapioca starch
50g sorghum flour
50g buckwheat flour
1 tsp Xantham gum
200g Bob's Red Mill Rolled Oats (wheat & gluten free)
160g sultanas

Method ~
Preheat over to 160C.
Melt coconut oil & Nuttelex in TMX bowl, 2min, 37C, speed 2.
Add sugar mix 20 sec, speed 4.
Add egg & vanilla mix 5 sec, speed 4.
Add everything else except sultanas mix 5 sec, rev, speed 4.
Add sultanas mix 20 sec, rev, speed 4, use spatula through hole to make sure the sultanas are dispersed evenly.
With damp hands roll tablespoon size amounts into balls, flatten slightly on the tray.
Bake for approx 20 minutes until golden.
Allow to cool slightly on the tray before removing to a cooling rack.

Makes approx 30 biscuits.


  1. Thanks for sharing! We use the original Anzac biscuit recipe and then substituted the flour with GF plain flour {white wings}and use GF corn flakes instead of oats. The kids like...I'm still adjusting :)

    1. GF corn flakes instead of oats, now that's a good idea :) I haven't tried to make GF Anzac's yet, just stuck with the traditional. I have heard you can use quinoa flakes instead of oats but i think that would be pushing it taste wise!


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