A Recipe for Gluten-Free Reindeer Biscuits Using Indigo Herbs Ingredients

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.

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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!

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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.