As Healthy As Can Be!

Sugar, Dairy and Gluten Free Shortbread

Rice cookies you can be easily addicted to. Simple delicious and on top it’s dipped in chocolate.

Gluten-Free-Shortbread-3-SunCakeMomBaking gluten free is almost as easy as baking with gluten. Considering we are not counting on the elastic properties of the gluten we can substitute flour with common staple ingredients like rice to make basic snacks. Cookies one of the easiest things to make. They lasts long if needed and satisfy the sweet tooth in desperation.  It’s a sugar free recipe but it’s far for being low carb as the banana and rice flour are both high carbohydrate foods. You may swap the banana to a non caloric sweetener like stevia to reduce the extra energy in the cookies but then you loose the mild banana flavor too. Well, for some of us it’s a win-win too.

Kitchen utensils:

  • Medium to big size mixing bowl (for the dough)
  • Small bowl (in case you need to melt the coconut oil)
  • Wooden spoon to mix ingredients
  • Small saucepan and a slightly bigger saucepan for chocolate melting

Ingredients:

  • 2 Bananas (smashed)
  • 2½ cup / 300g Rice flour
  • 2 oz / 50g Coconut oil
  • ½ cup / 100ml Coconut milk
  • 1 Egg (medium)
  • 1 teaspoon Baking powder
  • 4 oz / 100g Chocolate (for melting)
  • 4 oz / 100g Shredded coconut

 

How to make:

1. Get a medium to big size mixing bowl  Peel and mash bananas.

2. Measure out rice flour into a medium size mixing bowl.

3. Measure and melt coconut oil of needed and pour it straight into the mixing bowl. Mix it with the rice flour.Gluten-Free-Shortbread-process

4. Put all the other ingredients (coconut milk, egg and baking powder) into the bowl, too. Dough it until you get an even mixture.

Gluten-Free-Shortbread-process-2-SunCakeMom

5. Meanwhile preheat the oven 350° / 180°C

6. Either make little dough balls with your hands or if you don’t feel like having sticky hands use a tablespoon to place pieces dough onto the baking tray. The tray is going to be full with half of the dough.Gluten-Free-Shortbread-process-5-SunCakeMom

7. Flatten the dough with a fork.Gluten-Free-Shortbread-process-6-SunCakeMom

8. Put the tray into the preheated oven for about 15-20 minutes.

9. Whilst the first half of the cookies is baking, prepare the other half. The same way you have done with the first.

10. Take cookies out when they are golden brown and place the other tray with the prepared cookies in for another 15-20 minutes.Gluten-Free-Shortbread-process-7-SunCakeMom

11. Melt chocolate: break chocolate into little pieces and put pieces into the small saucepan.

12. Pour some water to boil into the bigger saucepan. When water is boiling place the smaller saucepan with the chocolate on top. Stir regularly until the chocolate got melted.Gluten-Free-Shortbread-process-9-SunCakeMom

13. Dip half of the cookies into the melted chocolate or use a spoon to pour the chocolate on them and place them somewhere to dry if you want only chocolate dipped cookies.

14. Sprinkle shredded coconut on the melted chocolate before you put them on the drying rack.Gluten-Free-Shortbread-process-10-SunCakeMom

15. Keep rice cookies preferably in a cool, dry place.

Enjoy them in the morning, in your coffee break or as a snack on a picnic.Gluten-Free-Shortbread-2-SunCakeMom

Sugar, Dairy and Gluten Free Shortbread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Rice cookies you can be easily addicted to. Simple delicious and on top it's dipped in chocolate.

Course: Dessert
Cuisine: Dairy free, Gluten free, Low carb recipe, Sugar free recipe
Servings: 30
Author: Edi Baker - SunCakeMom
Ingredients
Kitchen utensils:
  • Medium to big size mixing bowl for the dough
  • Small bowl in case you need to melt the coconut oil
  • Wooden spoon to mix ingredients
  • Small saucepan and a slightly bigger saucepan for chocolate melting
Ingredients:
  • 2 Bananas smashed
  • cup / 300g Rice flour
  • 2 oz / 50g Coconut oil
  • ½ cup / 100ml Coconut milk
  • 1 Egg medium
  • 1 teaspoon Baking powder
  • 4 oz / 100g Chocolate for melting
  • 4 oz / 100g Shredded coconut
Instructions
  1. Get a medium to big size mixing bowl Peel and mash bananas.
  2. Measure out rice flour into a medium size mixing bowl.
  3. Measure and melt coconut oil of needed and pour it straight into the mixing bowl. Mix it with the rice flour.

  4. Put all the other ingredients (coconut milk, egg and baking powder) into the bowl, too. Dough it until you get an even mixture.
  5. Meanwhile preheat the oven 350° / 180°C
  6. Either make little dough balls with your hands or if you don’t feel like having sticky hands use a tablespoon to place pieces dough onto the baking tray. The tray is going to be full with half of the dough.

  7. Put the tray into the preheated oven for about 15-20 minutes.
  8. Whilst the first half of the cookies is baking, prepare the other half. The same way you have done with the first.
  9. Take cookies out when they are golden brown and place the other tray with the prepared cookies in for another 15-20 minutes.

  10. Melt chocolate: break chocolate into little pieces and put pieces into the small saucepan.

  11. Pour some water to boil into the bigger saucepan. When water is boiling place the smaller saucepan with the chocolate on top. Stir regularly until the chocolate got melted.

  12. Dip half of the cookies into the melted chocolate or use a spoon to pour the chocolate on them and place them somewhere to dry if you want only chocolate dipped cookies.

  13. Sprinkle shredded coconut on the melted chocolate before you put them on the drying rack.

  14. Keep rice cookies preferably in a cool, dry place.

Recipe Notes

Enjoy them in the morning, in your coffee break or as a snack on a picnic.

Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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