jaykay
Mon, Oct-20-03, 14:46
Here's my version of this recipe that some folk were asking for.
400g (16oz) almond flour (ground almonds)
I teaspoon salt
18 teaspoons Splenda
2 teaspoons baking powder (sodium bicarbonate)
1 teaspoon ground cinnamon
1 cup of wheat gluten (or several teaspoons of guar or xanthan gum) - this bit is to bind the biscuits together, in the absence of flour
3 large eggs
1 cup oil (not olive, too strong a taste)
grated rind of 2 large oranges
Mix all the dry ingredients.
Add the wet ones.
Mix into a greasy dough.
Divide the dough in half, make each half into a 'sausage' and put one on each baking tray. It's very breakable, don't worry. Squash each 'sausage' until it's about 1" thick - tidy up the sides and ends.
Bake at 140C for 45 mins.
Take out of the oven, slice into 3/4" slices and separate them slightly with the knife. Put back into the oven and bake for another 10 minutes.
If you freeze them as soon as they're cold, they keep very well.
400g (16oz) almond flour (ground almonds)
I teaspoon salt
18 teaspoons Splenda
2 teaspoons baking powder (sodium bicarbonate)
1 teaspoon ground cinnamon
1 cup of wheat gluten (or several teaspoons of guar or xanthan gum) - this bit is to bind the biscuits together, in the absence of flour
3 large eggs
1 cup oil (not olive, too strong a taste)
grated rind of 2 large oranges
Mix all the dry ingredients.
Add the wet ones.
Mix into a greasy dough.
Divide the dough in half, make each half into a 'sausage' and put one on each baking tray. It's very breakable, don't worry. Squash each 'sausage' until it's about 1" thick - tidy up the sides and ends.
Bake at 140C for 45 mins.
Take out of the oven, slice into 3/4" slices and separate them slightly with the knife. Put back into the oven and bake for another 10 minutes.
If you freeze them as soon as they're cold, they keep very well.