Gluten-Free Afghans
These biscuits are gluten-free and also refined sugar-free. They are crunchy, yet soft at the same time, and go fabulously with a cup of tea! You can use regular flour or sugar just as you would the gluten-free versions.
These biscuits are gluten-free and also refined sugar-free. They are crunchy, yet soft at the same time, and go fabulously with a cup of tea! You can use regular flour or sugar just as you would the gluten-free versions.
- 1 tsp vanilla
- 4 tbsp cocoa powder
- 1 tbsp ground flaxseed
- 180 g butter or coconut oil
- â…“ cup cocoa powder
- â½ cup coconut or muscovado sugar
- â…“ cup brown rice flour or buckwheat flour
- â¼ cup tapioca flour or cornflour
- â¼ cup rice flour
- 1 cup cornflakes ((gluten free if available at supermar
- 1.5 cups coconut icing sugar (you can whizz coconut sugar i otherwise regular icing sugar will work fine.)
- 3 tbsp butter or coconut oil melted
- water until desired consistency is reached.
- walnuts to top
- Carbohydrate 96.4035241857938 g
- Cholesterol 0 mg
- Fat 8.86452000525612 g
- Fiber 6.96905997866331 g
- Protein 9.31866601338124 g
- Saturated Fat 3.02065260502212 g
- Serving Size 1 1 recipe (306g)
- Sodium 562.363201131125 mg
- Sugar 89.4344642071305 g
- Trans Fat 0.440731200215096 g
- Calories 509 calories
Step-by-step
- Turn oven onto 180 degrees bake.
- Cream butter and sugar until creamy (if using coconut oil make sure it is at a solid state and it will help to make it cream).
- Add the vanilla.
- Sift in the cocoa, and the other flours.
- Add in the flaxseed.
- Slowly mix in the flour and mix until combined.
- Add in the cornflakes.
- Line a baking tray with baking paper and roll the mixture into even-sized balls.
- Flatten with a fork.
- Bake for around 10 minutes or until cooked.
- Let them rest on the tray for a few minutes as they will be quite fragile until cooled.
- Cool on a rack and when cool you can ice them.
My Gluten-Free Afghan Biscuit Adventure: A Recipe for Success (and a Cozy Afternoon Tea)
As a busy professional, finding time for baking is a luxury, not a given. But sometimes, the craving for a warm, comforting treat is just too strong to ignore. That’s where these gluten-free Afghans came in. I’d seen the recipe floating around online, and the promise of a crunchy, melt-in-your-mouth biscuit that’s also refined sugar-free was enough to tempt me into the kitchen. And let me tell you, the results were well worth the effort.
The beauty of this recipe lies in its simplicity and adaptability. Being gluten-free myself, I’ve always appreciated recipes that don’t compromise on taste or texture, and this one definitely delivers. The combination of brown rice flour, buckwheat flour, and tapioca flour creates a perfectly balanced crumb – not too dense, not too dry, just the right amount of chewiness. The use of coconut sugar adds a subtle sweetness and a lovely caramel note, while the cocoa powder provides a rich, decadent depth of flavor. I even experimented with adding chopped walnuts to the top for an extra layer of texture and crunch – a delicious upgrade!
The process itself is surprisingly straightforward. Even with my limited baking skills, I found it easy to follow each step. Creaming the butter and sugar is key to achieving that light and fluffy texture, and sifting the dry ingredients ensures a smooth batter. And the best part? The aroma that fills your kitchen while these are baking is absolutely divine. It's the kind of scent that instantly transports you to a cozy afternoon tea party, complete with warm mugs and good company.
These biscuits are incredibly versatile. They are perfect alongside a cup of tea, coffee, or even a glass of cold milk. They also make a delightful addition to a picnic basket or a treat to share with friends and family. I've even experimented with adding different spices, such as cinnamon or cardamom, to create unique flavor combinations. The possibilities are truly endless!
One of the things I particularly appreciate about this recipe is its focus on healthier ingredients. The use of gluten-free flours and coconut sugar makes it a guilt-free indulgence. And while I’m not strictly following a refined-sugar-free diet, the reduced sugar content in these biscuits is a welcome change from many other sweet treats I’ve tried. It’s a perfect balance between satisfying my sweet tooth and making healthier choices.
Making these gluten-free Afghans wasn't just about creating delicious biscuits; it was about reclaiming a bit of “me” time in my busy schedule. The act of baking is therapeutic for me – it’s a chance to slow down, focus on the process, and escape the daily grind. And sharing the final product with loved ones makes the experience even more rewarding.
So, if you're looking for a delightful treat that’s both delicious and easy to make, I highly recommend giving this gluten-free Afghan recipe a try. It's a recipe that’s as versatile as it is satisfying, allowing you to personalize it to your liking. Enjoy the baking process, savor the delightful aroma, and treat yourself to a well-deserved moment of sweet indulgence. You won’t regret it!
Beyond the immediate satisfaction of a perfectly baked biscuit, this recipe has also reminded me of the importance of taking time for myself, even in the midst of a busy life. Baking is more than just following a recipe; it’s a chance to connect with my creative side, enjoy the simple pleasures of cooking, and ultimately, nurture my well-being. And the delicious results? Well, they're just an added bonus!
