Updated: Feb 25, 2019
I added another dimension to my gluten free vegan baking!
These biscuits are suitable for those with gestational diabetes or diabetes. Before pregnancy I was always a fan of natural sugar sources such as honey, dates, molasses and maple syrup for my favourite sweeteners, as they are packed full of vitamins and minerals but gestational diabetes forced me to experiment with diabetic friendly ingredients. There are really only two sugar free artificial sweeteners that I would consider using, and those are stevia, and xylitol. I had tried stevia before, and wasn't a huge fan of the taste. I decided to give xylitol a try, and found it was more palatable.
I made these biscuits as a sweet treat for my birthday. Valentines day, spent with our lovely NCT group!
They are also gluten free and vegan. The ingredients are suitable for diabetics. Cinnamon is great for helping balance blood sugar, and teff flour is gluten free and a good source of iron.
250g pistachio nuts
2 egg replacers (I use Orgran egg replacer available from health food store made as per the package instructions)
1 and 1/4 teaspoons cinnamon zeylonicum
50g grated carrot
50g teff flour
Topping - about 15g grated carrot, and 1/4 teaspoon cinnamon to sprinkle. If you want to be more decorative you can also add a bit of chopped apple to the top.
Preheat the oven to 175 degrees C
Whizz together all the ingredients in a food processor (apart from the topping bits!)
Line a tray with baking paper
Form the mix into 25 balls
Flatten into biscuit shapes onto greaseproof paper
Decorate biscuits with a bit more grated carrot, and sprinkle on cinnamon
Optional extra decoration with some sliced apple
Bake in the oven for 15 mins at 175 degrees C