Gluten-free Digestive “dunker” Biscuits

Gluten-free | Sugar-free | Dairy-free | Vegan

Makes: 18-24 large biscuits
Cuisine: Scottish
Course: Afternoon treat | Snack
Difficulty: easy
Prep time: 15 minutes
Cook time: 15 minutes
Cooling time: 5 minutes

One of my lovely followers asked me if I could create a healthy biscuit that she could use as a dunker in a cup of tea or coffee. Now, as a lover of tea and biscuits, how could I have possibly refused such an invitation. 

If you've created some of my other healthy bickies, such as my ANZAC Biscuits or Afghan Biscuits, then you'll know that although they're delicious, they're not very 'dunker' worthy. So, I put on my chef's hat and went back to my testing kitchen. Little did I know that I was about to stumble on a creation that is now my favourite healthy biscuit. 

Modelled on the popular British digestive biscuit and not too dissimilar from an American style graham cracker, this biscuit is crunchy and firm and only just sweetened enough so that it remains versatile. It makes the perfect healthy dunker for your afternoon tea or coffee, can be turned into an excellent healthy cheesecake base, or smothered in grass-fed butter or topped with sugar-free jam for a quick snack. It will even make a superb cheeseboard addition.  

Of course, like the majority of my recipes, these biscuits are free from gluten, refined sugar, dairy and are vegan-friendly, making them the ultimate healthy treat. 

Hints, Tips & Tricks 

As you will be making oat flour in this recipe, you will need a food processor. 

This recipe uses oats, which are safe for most people with gluten intolerances. However, as companies mostly process commercial oats in facilities that also process wheat, barley, and rye, cross-contamination can happen. So, if you are pretty sensitive to gluten, feel free to use gluten-free labelled oats. 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

To help maintain a sweet taste without adding refined sugar, I also use my Zero as Sugar Pure Erythritol. You'll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol, which's 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.  

RECIPE

Ingredients

• 60 g (2 oz) oats
• 100 g (3.5 oz) buckwheat flour 
• 80 g (2.8 oz) coconut flour 
• 1 tsp Himalayan or mineral salt
• 1 tsp baking powder
• 60 g (2 oz) Zero as Sugar Pure Erythritol
• 2 heaped tbsp Pure as Inulin Powder 
• 80 g (2.8 oz) coconut oil, solid
• 80-140 ml (2.7- 4.7 fl oz) coconut milk or other non-dairy milk

Method

1. Preheat your oven at 150C (300F) and line a baking sheet with non-stick baking paper.
2. Place the oats into your food processor and blend until the oats form a coarse flour. Add the buckwheat and coconut flour, salt and baking powder, sweetener and inulin powder. Pulse to combine. 
3. Add in the coconut oil and process until well combined, and then add 60 ml (2 fl oz) of the coconut milk and blend the mixture. Keep adding the coconut milk a bit at a time, mixing between additions until the mixture begins to lump itself into a ball. You should be able to push the mixture together with your fingers, and it holds itself together. 
4. Turn the mixture out onto a clean bench, and using clean hands, bring it together to form a smooth dough. You may need to lightly dust the bench with buckwheat flour if the dough is sticky or add a bit more coconut milk if it is crumbly. 
5. Roll the dough out between two sheets of non-stick baking paper until the mixture is 3-4 mm (¼ inch) thick and cut into large rounds using a cookie cutter or an upturned mug. 
6. Place the rounds onto the baking sheet, evenly spaced and prick all over with a fork. Bake in the middle of the oven for 12-15 minutes or until the biscuits are cooked through and lightly coloured. Allow them to cool for a few minutes on the tray before transferring to a wire rack to cool completely. 
7. Store in an airtight container for up to 1 week.