Over this last year I have been on a continuing quest to improve the quality of my diet. On the most part, I have succeeded and I am pleased to say that I have kept off a majority of the 2 stone I have lost this past year. However, recently I started to succumb to eating wheat and gluten and I have felt so uncomfortable that I am coming off it again (although I may allow that to lapse a bit over Christmas!).
Indigo Herbs recently sent me some of their products to test and to use some of them in a Christmas recipe. The items they sent were all organic and the package included banana powder, coconut flower, coconut palm sugar, coconut oil and some black sesame tahini and some plain tahini.
I have to say that I use coconut oil on a very regular basis and I love tahini and tamari sauce mixed together to form a dressing for my salads.
I decided to put the flour and sugar to the test and make some rather yummy reindeer biscuits – which we will be making as teachers presents as well as taking some to our families this Christmas.
- 100g unsalted butter
- 100g Indigo Herbs coconut palm sugar
- 2 eggs
- 175g Indigo Herbs coconut flour
- 1 cup dark chocolate chips
- 1 tsp ground cinnamon
- 100g icing sugar
- 2-3 tsps cold water
- To decorate
- Small gluten-free pretzels
- Red sweets (we used M&Ms)
- Chocolate chips (cut in half if necessary)
- For the cookie dough, beat the butter in a large bowl with an electric whisk to make it soft. Add the caster sugar, eggs, flour, chocolate chips and cinnamon and beat well to make a smooth dough. Wrap the dough in cling film and chill for 10 minutes. Line two baking sheets with baking paper or well-greased tin foil.
- Unwrap the dough and divide into ten equal pieces. Roll into a ball and then flatten with the palm of your hand. Place them on the baking sheets and allow room for them spreading.
- Carefully cut off the top of each pretzel and press two into the top of each cookie for antlers. Chill in the fridge for 10 minutes. Preheat the oven at 180 degrees C/350 degrees F/Gas Mark 4.
- Bake in the oven for 15-18 minutes until just turning golden. Leave to cool on the baking sheets for a few minutes and then transfer to wire racks to cool completely.
- To make the icing, sift the icing sugar into a bowl and gradually add the water, stirring until thick like toothpaste.
- Place a dab of icing in the centre of each cookie and press a red sweet onto it to make the nose. Then dab two smaller bits of icing to make the eyes and top each with a small chocolate chip. Leave to dry.
We couldn’t wait to eat them and we had to taste test them before giving them out to the teachers. It went very well indeed – we have another batch lined up this week!
Disclosure: Thanks to Indigo Herbs for providing us with these products in return for this review. Please note that all words, images and opinions have been formed by the owner of this blog and have not been influenced in any way. Please do not reproduce any of the content or images on this post without prior agreement from Verily Victoria Vocalises.