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NO WHEAT COOKIES
Makes approx 20
1
⁄3 cup light corn syrup or glucose syrup
125g non dairy margarine
1 cup desiccated coconut
1 cup/150g barley flour
½ cup/ 75g rice flour
½ teaspoon mixed spice
½ teaspoon ground cinnamon
½ cup finely chopped raisins or currants
1. Pre-heat oven to 160ºC.
2. Assemble mixer using scraper beater.
3. Using Beating/Creaming setting, mix
corn syrup and margarine together until
smooth and creamy, about 1 minute.
4. Using Folding/Kneading setting add
coconut, barley flour, rice flour and
spices, mix until all ingredients are
well combined.
5. Add raisins and mix until raisins are
just combined.
6. Roll heaped teaspoonsful of mixture
into small balls and place onto well
greased baking trays. Flatten slightly.
7. Bake for 25 minutes or until biscuits are
light golden brown. Cool on trays.
TIP: Other finely chopped dried fruit can
be used in this recipe.
NOTE: This recipe is dairy free.
OAT SQUARES
Makes 20 squares
125g butter, softened
½ cup honey
½ cup caster sugar
1 egg
½ cup/75g wholemeal flour
1 teaspoon baking powder
½ cup desiccated coconut
½ cup sesame seeds
2 cups rolled oats
½ cup dried sweetened cranberries
1. Pre-heat oven to 160ºC. Lightly
grease and line a 28cm x 18cm
rectangular pan.
2. Assemble mixer using scraper beater.
3. Using Beating/Creaming setting, mix
butter, honey, sugar and egg together
until smooth and creamy, about
1 minute.
4. Using Folding/Kneading setting, add
flour, baking powder, coconut, sesame
seeds and rolled oats, mix until all
ingredients are well combined, about
50 to 60 seconds.
5. Press mixture into prepared pan.
6. Bake for 25 to 35 minutes or until well
browned all over. Cool in pan and cut
into squares.
TIP: Replace cranberries with sultanas
or raisins.
HEALTHY TREATS continued
BEM800_IB_Issue_0110.indd 58 10/12/09 10:00 AM