My gluten-free life has been underway for a few weeks now and whilst I’m still waiting further hospital-based testing at the end of January, I can honestly say that eliminating gluten, along with a whole host of other foods that I’m allergic to from my diet, is really starting to pay off.
Sadly it’s still taking me time to adjust to a lifestyle that doesn’t involve convenience but slowly I’m learning and willing to try different foods and cooking methods – it certainly feels as though every day brings something new.
People have also been so kind and generous with their advice and the lovely team at Delicious Alchemy sent me a beautiful box of goodies to have a go at baking as well as some really useful information on how I can combat making bread when I’m both gluten AND yeast allergic.
Delicious Alchemy offer a whole range of mixes to support your baking attempts – not being a natural baker or cook, even I’ve quickly realised how different some of the “alternative” flours can be to work with as opposed to normal plain or self-raising.
Contained in my gift box was a Christmas fruit cake mix, a vanilla sponge mix and an oat cookie mix. I’ve picked up a few extra accessories for the Christmas cake but thought I’d start with the oat cookie mix – everyone loves a biscuit with their tea!
It’s so simple to whip up a batch of cookies I’m convinced anyone could do it – just melt 75 grams of unsalted butter in pan with 30ml of water, then mix this into a bowl containing your oat cookie mix. Split the mixture into 10 even portions, then roll each portion into a ball and pop onto a baking tray lined with greaseproof paper. Press each cookie down into a circle approx. 5mm thick and bake in the oven for about 20 minutes at 160 for fan ovens, 180 normal.
They taste delicious and now I know how they’ve turned out it would be great to adapt them for a raising and cinnamon version or chocolate chip. Next stop – Christmas cake.
Thank you so much to Delicious Alchemy for sending me this gift box. They did not request a review or mention on the blog but I’m delighted to write about them.
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