After a number of tasty disasters, I have finally been able to create my first success at gluten-free, dairy-free and egg free baking. These lovely biscuits did not last long – my kids (yes, both of them which is a miracle) gobbled them up. My daughter really loved them, and as she has an aversion to all baked goods, this was worth a victory dance or two (or three, who’s counting?).
Over the last few months, my baking world has been turned upside down as I’ve developed an allergy to egg. And alas, though I thought it was confined to raw egg, after a time without egg even in baked goods, I have been remarkably illness free for the longest stretch I have ever managed. So bye-bye eggy baking, hello egg-free baking! It has been a struggle to redo all my old favourite recipes without egg, but I am slowly working it out. And this is one of the successes.
For those who may not know, banana is a great egg substitute and it tastes wonderful as well. H/T to Laura at Cakeables for this delicious substitution.
I have no idea how long these biscuits last – we only had them for two days!
1/3 cup low GI Cane Sugar (gluten-free)
250g olive oil nutalex (or a GF margarine equivalent and you may need to add extra olive oil in this case)
1 tsp vanilla essence
1-2 mashed bananas (1 big or 2 small)
2/3 cup GF Bread mix ( I use Lauckes Easy Bakers GF Bread mix, but any would do)
1 1/3 cups fine rice flour
~1 tbsp water
1. Beat the sugar and nutalex. Add vanilla, and then beat again until well combined.
2. Add the mashed banana, and beat again. The bananas don’t have to be very ripe – I used ones that were slightly under-ripe and they worked beautifully.
3. Add bread mix and mix thoroughly. Then add rice flour and mix again.
4. Add water a little bit at a time till mixture clumps together. It should be a little bit more moist than a pastry batter, but not as liquid as a cake batter. You should be able to scoop out the batter with a spoon.
5. Spoon out mix using a heaped tsp of mixture. Then in slightly flour-coated hands (to stop it sticking), roll it till it forms a ball. Put on a lined baking tray and flatten gently with a fork.
6. Bake in a medium 180 degree Celsius oven until lightly brown on top. This should take approx. 10 – 15 mins.
7. If you would like to add a bit of an exotic flavour, dust the finished biscuits in freshly grated nutmeg. But they’re great even without the nutmeg. It should make between 12 – 16 biscuits, depending on their size.