Rosemary biscuits

Rosemary biscuits (AIP, low FODMAP, Paleo, Gluten free, dairy free)

Having mastered the art of the sweet AIP biscuit, I thought it was time to turn my hand to the savoury variety. I was never much a fan of biscuits with cheese and I am offended by those bone dry crackers that people seem to enjoy slathered in margarine. However, post coeliac diagnosis I discovered the humble oat biscuit and my savoury biscuit world changed forever. The real kick in the teeth then came when I discovered I was also intolerant to oats. Never one to shy away from a bizarre culinary challenge, I decided I would make my own oats. Without oats. Bare with me please, I haven't lost my mind.

If you follow my blog you will have noticed that there is very little that you cannot do with a tigernut. With this in mind, I set about creating my own tigernut oats. The result is a buttery, crumbly, slightly sweet yet savoury biscuit. Perfect with AIP cheese, delicious on its own or better still to accompany my chicken liver pate.

You will need:
A food processor
Baking paper

Ingredients:
1 cup of soaked and drained organic tigernuts - soak for 24 hours
1 cup of water
2 tablespoons of tigernut powder
1/3 cup of arrowroot powder
A generous pinch of salt
2 sprigs of finely chopped fresh rosemary
1/2 cup of melted coconut oil
1 dessert spoon of powdered gelatin

Method:

Preheat oven to 180 degrees for fan assisted, 200 degrees for conventional.

To make the oats, add the tigernuts to your food processor with half a cup of water and blitz on high speed until the tigernuts begin to break down. Add the rest of the water and pulse until you have an oat-like consistency. Transfer this mixture to a sieve and rinse the tigernuts making sure to drain off any excess water.

Spread the oat mixture evenly across a lined oven tray and bake in the centre of the oven for 20 minutes, turning frequently to ensure they are baked evenly. Once the oats are a crisp golden brown, remove from the oven to cool. You will also need to remove any larger pieces of tigernut that remain. Transfer to a large mixing bowl.

Add the tigernut powder, arrowroot, rosemary and salt to the oat mixture and combine thoroughly. Add the melted coconut oil to a seperate bowl and sprinkle the gelatin over the surface. Whisk immediately to ensure there are no clumps in the mixture. Pour the liquid into your dry mixture and mix thoroughly to combine.

Line an oven tray with baking paper. Take a small handful of the mixture at a time - roughly the size of a golf ball and press into a  biscuit shape on the paper. The biscuits may spread slightly when cooking so do not make them too thin to start with. Bake in the centre of the oven for 18 minutes or until turning golden brown. Remove from the oven to cool and firm up.

These will keep well in an airtight container for up to 4 days. Enjoy!