food, food allergy, recipe

Orange, macadamia & dark chocolate biscuits (dairy & gluten free)

orange macadamia chocolate biscuitsToday I’m sharing with you a real treat. One of my favourite biscuit recipes that I have been baking for years.

These biscuits just about melt in your mouth. They are just so… yum.

I make them with brown rice flour (why not increase the fibre whenever you can) and the sweeteners I’ve used are coconut palm sugar and a caster sugar/stevia combo. I like to bake without dairy but if you want to substitute the fat for butter go right ahead.

This recipe also makes a bumper batch of about 36 biscuits (depending on how big you roll them). They disappear surprisingly quickly so you need about 36 I reckon!

Orange, macadamia & dark chocolate biscuits

Ingredients:

  • 1 cup dairy free butter alternative
  • 1/4 cup caster sugar/stevia blend (or 1/2 cup caster sugar)
  • 1/2 cup coconut palm sugar (or 1/2 cup brown sugar)
  • 1 egg, lightly beaten
  • 2 1/4 cup brown rice flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt (I used pink Himalayan salt)
  • zest of one orange
  • 120g dark chocolate (I use 85%) chopped into little chips
  • 1/2 cup macadamia nuts, chopped
  • 1 tablespoon of uncrystallised ginger, chopped, optional (it’s very good)

orange macadamia chocolate ingredients

Method:

  1. Preheat oven to 180°C.
  2. Grease two large biscuit trays.
  3. Beat butter and sugars until creamy.
  4. Add egg and beat until combined.
  5. Mix in flour, baking soda and salt until combined well.
  6. Add orange zest, chopped chocolate, macadamia nuts and uncrystallised ginger. Mix well until all of the flavourings are evenly distributed through the dough. orange macadamia chocolate mixture
  7. Roll into heaped teaspoonfuls and place on biscuit trays.
  8. Bake for 10 minutes or until golden. Allow to sit on try for a minute or so, before transferring to a wire rack. orange macadamia chocolate biscuits tray

To book an appointment at the clinic or further information on Chinese Medicine contact Dr Sarah George (Acupuncture).  Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health.

food, food allergy, recipe

Carrot and goji berry cake with frosting: gluten & dairy free

carrot and goji cakeSo I’ve recently had my wisdom teeth extracted. All I can say about that is OUCH and, thankfully, it’s all over now and I’ll never have to go through that again. As I was beginning to feel better I was tiring of mushy food so decided to make a cake. Even though I couldn’t open my mouth wide, small spoonfuls of cake were digestible without a whole lot of chewing. Plus, it meant I had something nice to serve visitors.

This cake is free from refined sugar, gluten and dairy. I’ve also added a food herb called Chinese wolfberry (gou qi zi) to the mix. You may know these little red fruits as goji berries. I got lazy with the icing so it is made with icing sugar and soy cream cheese but you could leave it off or substitute it with any of these dairy and refined-sugar free options if you want to skip the icing sugar: maple orange frosting, easy cream cheese frosting or cashew cream cheese frosting.

The cake was delicious and enjoyed by those who tried it. I can also vouch that is excellent served with Earl Grey tea.

Carrot cake & g0ji berry cake with dairy-free cream cheese frosting

Ingredients:

  • 2 cups brown rice flour with 2 teaspoons of baking powder added
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon bicarbonate of soda
  • 1 cup of macadamia oil (or oil of your choice for baking)
  • 3/4 cup maple syrup
  • 4 eggs
  • 1 cups grated carrot
  • 1/2 cup of soaked goji berries
  • 1/2 cup of chopped pecans or walnuts

Frosting Ingredients:

  • 1 container of Tofutti non-dairy cream cheese
  • 1/2 cup of non-dairy spread (eg. nuttelex)
  • 1 1/2 cups icing sugar
  • 1 tablespoon lemon juice
  • Walnuts or pecans, chopped, to decorate

Method:

  1. Preheat over to 160°C and grease a 23cm round tin, lining the bottom with paper.
  2. In a large bowl, sift flour, cinnamon, ginger, nutmeg and soda together. Make a well in centre.
  3. Whisk oil, maple syrup and eggs together until changes colour and is combined.
  4. Pour wet ingredients into dry ingredients gradually until mixed through.
  5. Add carrots, nuts and goji berries.
  6. Bake for 1 1/4 – 1 1/2 hours or until golden and a skewer comes out clean from the middle of the cake. Allow to cool in the tin for 5-10 minutes before turning onto a cake rack.
  7. When the cake is cool, make frosting: blend tofutti and non-dairy spread until completely mixed through. Sift icing sugar into the cream cheese mix. Mix thoroughly. Add lemon juice and combine well. Spread frosting over the cake. Decorate with chopped nuts.

To book an appointment at the clinic or further information on Chinese Medicine contact Dr Sarah George (Acupuncture).  Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health.