I decided to try some gluten free, low sugar baking as I am visiting friends who are gluten intolerant and did not want to arrive empty handed. I am also trying to cut down on my sugar intake so really wanted a recipe that delivered on taste but that wasnt full of refined sugars. I came across a recipe on the Ocado website and I have tweaked it a little to include Cardamom rather than Ginger, Cardamom is one of my favourite spices and I must say they taste great! These are probably one of the healthiest cookie recipes you will find as Sweet Freedom 100% fruit syrup replaces the sugar, ground almonds replace the flour and rapeseed oil replaces the butter and they also use gluten free baking powder.
I would absolutely recommend using;
- Farringtons Mellow Yellow Cold Pressed Rapeseed Oil (I use this all the time and its great in dressing salads also)
- Isabels Gluten Free Baking Powder
- Sweet Freedom Dark Syrup – 100% from fruit, 25% fewer calories than sugar, low GL and GM and Gluten free.
1 Preheat the oven to 180C/350F/Gas mark 5. Line 2 baking sheets with baking paper.
2 Sift the baking powder into a bowl.
3 Split the Cardamom pods and remove the seeds inside, ground these down with a pestle and mortar until you get a powdery consistency. Add to the bowl.
4 Add the ground almonds and chopped pecans and mix together. Make a well in the centre.
5 Pour in the oil and Sweet Freedom and mix together with a wooden spoon until the mixture comes together.
6 Roll a dessert spoonful of the mixture into a ball then lightly press to make a flat biscuit shape. Place on a baking sheet.
7 Repeat with the remaining mixture, leaving a little space between them on the baking sheets to allow to spread.
8 Top each one with a Pecan
7 Bake for 10-12 minutes until golden. Leave to cool slightly on the tray then carefully remove with a palette knife and leave them to cool completely on a cooling rack.
1 tsp gluten free baking powder
8-10 Cardamom Pods split and seeds removed and crushed.
200g ground almonds
30g pecans , chopped
50g cold pressed rapeseed oil
160g Sweet Freedom Dark
Total time required 32 mins
Preparation time: 20 mins
Cooking time: 12 mins
I will definitely be making these cookies again and will be looking for more recipes with Sweet Freedom Syrup.
Original recipe courtesy of Ocado and can be found here; Ocado-Ginger Pecan Cookies