If you’re on a ketogenic diet, you’re allergic to gluten or diabetic, this cinnamon biscuits will be perfect for you. If you don’t want to change your diet for Christmas, this biscuits are great replacement for traditional wheat gingerbread cookies.
They are gluten free and low in sugar, also linseed flour contains plenty of fibre, so when you eat a couple you’ll feel full. They are perfect to dip in hot cacao or black coffee, or as a gift for your Santa if his on diet as well 😉
Just before starting shooting for this recipe, I decided to try and make icing. It went out quite well. I’m not a fan of icing – it’s too sweet for me, although I had a lot of fun decorating them. I know they are very imperfect, but I don’t mind. If you’ve never decorate biscuits or gingerbread cookies, give it a try. Preparing icing with powdered sugar or xylitol and little bit of water is extremely easy, 2-3 minutes and it’s ready. I used a teaspoon to decorate, but if you have special tools, you’ll be able to make more detailed decorations.
If you’re looking for more gluten free/low sugar baking recipes have a look: here, here and here. But you can find more gluten free recipes on my blog.
no flour cinnamon biscuits
NOTE: my measuring cup is 250ml regular glass
INGREDIENTS for about 60 biscuits (depending of the size of your cookie cutter):
- 3 cups linseed (flaxseed) flour
- ½ cup coconut flour
- 2 large eggs
- ½ cup xylitol (plus some extra for icing)
- 1 tsp baking powder
- about 6 tbsp vegetable milk
- about 6 tbsp melted butter (use coconut oil for no dairy option)
- 6 tsp cinnamon
- 2 tsp ginger powder
- 2 tsp clove powder
DIRECTIONS
I use old coffee grinder to grind linseed, you can do the same, or buy grounded linseed. Although it’s more expensive and less healthy, because ground linseed oxidize quickly. That’s why it’s better to buy linseed and grind only the amount you need. You can also use mortar to grind them, but it’s more time consuming and requires more attention.
In a bowl mix together all dry ingredients: grounded linseed, coconut flour, xylitol, baking powder, cinnamon, ginger and clove. Now add butter, eggs and milk and combine them all together using your hand. You might feel at the beginning that dough is too wet, but give it 5 minutes and it will thicken – coconut flour sucks a lot of liquid.
Now prepare a baking tray and line it with baking paper. Preheat the oven to 180°C.
Prepare dough board. Linseed dough is quite sticky, so I used a little bit of regular flour to dust the board and rolling pin. But if you’re allergic to gluten, try to grease the rolling pin with some coconut oil. Split the dough to 3-4 portions and roll each portion gently. Don’t use force like with regular wheat dough, because linseed dough breaks easily, so it’s better to roll it gently. The thinner you roll out, the more gently you have to remove it from the cookie cutter (I rolled the dough to about 5mm). Place biscuits on the baking tray, you can help yourself with a spatula. Bake for about 20 minutes. I baked in 3 batches. Cool them on the cooling rack.
To make xylitol icing, you need to grind it. I used my old coffee grinder. To make icing add to powdered xylitol a little bit of cold water. You will need a very little water, like a teaspoon or two, depending of the amount of icing you want. I prepared icing only for a couple biscuits, so I mixed couple teaspoons of xylitol powder with one teaspoon of cold water. To place icing on the biscuit I used a teaspoon. Considering I made it for the first time, and without proper tools, I think it’s not that bad.
You can store them for about two weeks in the airtight container.
