It’s tea time!
As the sky gets darker outside I’m in need of a culinary pick me up. Aren’t you?
I’m thinking Sweet Almond flavour, combined with the warm fragrance of cinnamon… oh and gluten free it should be, too.
Let’s see what we can come up with in 20 minutes of wild baking action
Ok, here we go.
I have quickly whipped up a gluten free bread dough and formed 6 little macaroon type cookie shapes.
After all, we don’t want to be waiting around here for long, do we?
While the sweet cinnamon aroma is wafting across the kitchen to me, I’m getting stuck into the making of some buttery almond spread for the toasties.
Can’t ever have enough almond anything, can ya
Wow, this has turned out like Almond Butter, ooh, I’m liking that.
Yes, of course I would like it even more if I could sweeten the butter up a bit more. But whilst I’m on this boring sugar free diet I’m quite content to have it without.
These crisp little bread rolls gone cookies are just what you need!
The Almond Cinnamon Toasties are done, too, now.
They are much lighter in colour than I had expected and crisp on the outside but just right in the center.
Let’s take a quick bite… mmmh – light, but with a heavenly subtle nutty flavour. I shall be making a whole loaf of this very shortly.
Who would have thought, that’s it’s also gluten free AND vegan!
Perfect, now let’s smother some creamy layer of Almond Cinnamon Spread onto two toasty halfs and build a doppel-decker macaroon…
Ooh, it could get messy.
It’s between me and the almond toasties now, I’m afraid.
You’d better get your oven going. So you can quickly jump on the almond smackaroons train, too
- 100g (1/2 cup) Bob’s Redmill Gluten free All purpose flour
- 50 g (1/4 cup) ground almonds
- pinch of salt
- ½ tsp baking soda
- ¾ tsp xantham gum
- ¼ l warm water
- 1 tblsp ground flax seeds
- ½ tsp cinnamon
- handful of sunflower seeds
- Mix the ground flax seeds with 4 tblsp water and put aside.
- Meanwhile mix all the dry ingredients and preheat a baking tray in the oven to gas mark 6…
- Take the baking tray out and line it with baking paper.
- Now combine the soaked flax seeds with the rest of the ingredients. Pour the remaining water into the mix while you knead a dough with your hands. Adding a little more flour if it’s still sticky.
- Divide the dough into 4 parts, form bread rolls shapes with your hands and toss them in sunflower seeds.
- Bake in the oven for about 20 minutes until they are lightly crisp and golden on the outside and springy to the touch. If unsure insert a skewer to test if the inside is well done.
P.S. I see, you are dying to find out how to make the almond spread… I hear ya, follow me