Monday, 5 August 2013

FAILSAFE tiny teddies - DF and EF - low Gluten

My son's tolerance to gluten opens up a world of lovely things to incorporate in his diet - malt syrup for vitamin B, Oats for low GI. But I will be experimenting with a gluten free version, so let me know if you are keen for that one.

I love this mix. Easy to clean the TM bowl afterwards, fast, lots of wholegrains and you can make fun shapes. Just make sure you rest the mix for 20 minutes in the fridge if you want to roll it out for cutting.


  • 60g buckwheat (less if your children aren't used to it, and increase the spelt flour)
  • 60g oats,
  • 130g (ish) g of brown and white sugar - can reduce over time.
  • 190g spelt flour - normal flour is of course fine
  • 40g carob plus 3/4 tsp deaf coffee powder if needed to alter carob taste - or, if you have the amine freedom of cocoa or cacao - use that!! (jealous sigh)
  • 170g nuttelex or butter if tolerated
  • 20g milk substitute plus 15grams malt syrup pre-heated for 20 seconds in the microwave or for 30 seconds 60° speed 2. Or, if you can have dairy - just use normal milk


Preheat oven to 190 degrees Celsius
Mill buckwheat for 20 seconds speed 9
add oats, and brown and white sugar
Mill for another 10 seconds, speed 9
add spelt and carob and mix for a few seconds speed 5.
If not preheating malt and milk, tip dry contents out and heat the liquid now.
Add nuttelex plus pre-heated malt and milk substitute, or return dry ingredients to bowl.
Combine all ingredients for 8 seconds speed 6, then poke it down with your spatula and put on interval speed for 15 seconds or less.
Rest 20 minutes before rolling or roll it between two sheets of baking paper.

and then....bake for 15 minutes for super crunchy tiny teddies on about 170 degrees (yes, turn the oven down as you put it in), or for 10 minutes at 190 degrees for the softer biscuits.

The top biscuits I rolled small balls that I gently squished with my palm and then lightly imprinted a heart shape cutter.

No comments:

Post a Comment