I’m a sucker for biccies, as anyone who knows me, knows. These healthy, little biccies have so many variations, you can really just use whatever is in the pantry – so long as you have some GF flour, yoghurt and sultanas, you’ll be set!
Multiple swaps to make these biccies work for you
If you can’t eat oats, substitute quinoa flakes. If you eat dairy, use plain yoghurt or sheep’s yoghurt instead of coconut. And check out my top food swaps for any intolerance here for more ideas how you can still eat great food, even when dealing with intolerances.
Any type of sugar will do, but I prefer one with minimal processing because that way you are getting the nutrients along with the sweetness. I use coconut sugar but brown or white sugar, panella or rapadura work equally well.
Wholesome healthy ingredients
The oat bran can be substituted for rice bran or even psyllium, so they are full of healthy fibre that is so beneficial to our digestive system.
Healthy almond meal can be used, or if you’re avoiding nuts, you can use equally healthy puffed amaranth or quinoa.
You can even use less sultanas and add in some seeds. The choices are yours.
Happy baking! And enjoy their addictive, chewy yumminess for yourself.
Yoghurt and sultana biccies
GF, DF, egg free, with or without nuts
1 cup rice flour (or combination of buckwheat flour, tapioca and/or carob powder)
1 tsp baking powder
1 tsp cinnamon
3/4 cup rolled oats or quinoa flakes
1 tbsp oat bran, rice bran or psyllium
1/3 cup coconut sugar (or panella, rapadura, brown or white sugar)
2 tbsp almond meal or puffed amaranth/quinoa
1/3 cup sultanas or currants (or half sultanas, half mixed seeds)
1 tsp vanilla extract or paste
1/4 cup coconut oil (or rice bran or refined olive oil)
2/3 cup plain yoghurt – coconut, sheeps or cows
Preheat oven to 170ºC. Line 2 baking trays with baking paper.
Sift flours, baking powder and cinnamon together into a bowl. Add the oats, almond meal, sultanas, bran and sugar and stir together.
Whisk the oil with the yoghurt and vanilla. Combine with the dry ingredients.
Using wet hands, scoop 3/4 – 1 tbsp of mixture and roll into balls, placing on a lined tray. You can flatten them if you like – they are very dense and won’t spread on the tray, so you get a softer, chewier biccie if you leave them as balls.
Bake for 25 mins.
Makes approx 21 if they are tablespoon size, or 30 if they’re a bit smaller. My 6 year old’s were a little smaller, so we got more biccies!