Makes 18 servings (up to 2 cookies per serve)
Truly, honestly, gluten free biscuits aka cookies don’t get better than these! These gluten free & low FODMAP Easter chocolate afghan biscuits are chocolatey, a little crispy, and slightly chewy.
These are my stay at home answer for Easter! My mum came to my rescue this week when I was too tired to pull off an Easter miracle and create gluten free hot cross buns. Instead, she appeared with this ridiculously easy and oh so delicious chocolate Easter cookies.
They are really flexible and you can top each biscuit with whatever you have in the pantry or just ice them and leave it at that!
Stay strong everyone, I’m thinking of you during this challenging time and we hope these Afghans bring a little bit of love into your kitchen this Easter.
Vegan option: Check your marshmallows are vegan and use a dairy free spread
Nut free option: Swap out the walnuts for cranberries or marshmallows.
SERVES 18 (up to 2 cookies per serve)
Check that the dried cranberries are sweetened with sugar and not apple juice.
Buy a gluten free plain flour or gluten free all purpose flour. The one we used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Buy gluten free cornflakes that do not contain any high FODMAP ingredients like inulin, apple or pear juice, apple fibre, concentrated fruit juices, honey, or high fructose corn syrup.
Avoid marshmallow brands that contain sorbitol, mannitol, maltitol, isomalt, fructose, or high fructose corn syrup.
Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Geraldine Van Oord is an accredited practising dietitian in Australia with a special interest in IBS, gut health and food intolerance. Her daughter had food intolerance as a baby and her husband has IBS. These challenges have inspired her to keep her p... Read More