There is nothing I like to crunch and munch on more than a soft, crunchy, chocolatey afghan. There’s just something about the chocolatey goodness of an afghan, with that crunchy walnut on top, that I can’t resist. Needless to say that afghans don’t last very long at our place!
And what if you could make a gluten-free afghan recipe that doesn’t used refined sugar? Well, then you’d have a sweet treat, that’s kind on your gut and full of wholesome-ly goodness. That equals guilt-free baking in my books. Something you’ve got no problem feeding to the kids!
This awesome recipe comes to us courtesy of inspirational health advocate and passionate foodie Lauryce Moore. Lauryce founded The Wholesome Co., subscription baking kit company. Her vision is to provide busy, everyday people with nutritious wholefood baking kits and ready mixes, to make baking at home not only delicious but wholesome and easy. This afghan recipe certainly hits the mark then!
These fabulous biscuits are gluten free and also refined sugar free.
They’re crunchy, yet soft at the same time, and go fabulously with a cup of tea!
You can use regular flour or sugar just as you would the gluten free versions.
Gluten Free Afghans recipe
Gluten Free Afghans
Ingredients
BISCUITS
- 180 g butter or coconut oil
- â…“ cup cocoa powder
- ½ cup coconut or muscovado sugar
- â…“ cup brown rice flour or buckwheat flour
- ¼ cup tapioca flour or cornflour
- ¼ cup rice flour
- 1 tbsp ground flaxseed
- 1 cup cornflakes (gluten free if available at supermarket)
- 1 tsp vanilla
ICING
- 1.5 cups coconut icing sugar (you can whizz coconut sugar in your blender to make it into a powdered sugar, otherwise regular icing sugar will work fine.)
- 4 Tbsp cocoa powder
- 3 tbsp butter or coconut oil melted
- Water until desired consistency is reached.
- Walnuts to top
Instructions
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Turn oven onto 180 degrees bake.
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Cream butter and sugar until creamy (if using coconut oil make sure it is at a solid state and it will help to make it cream).
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Add the vanilla.
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Sift in the cocoa, and the other flours.
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Add in the flaxseed.
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Slowly mix in the flour and mix until combined.
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Add in the cornflakes.
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Line a baking tray with baking paper and roll the mixture into even sized balls. Flatten with a fork.
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Bake for around 10 minutes or until cooked.
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Let them rest on the tray for a few minutes as they will be quite fragile until cooled. Cool on a rack and when cool you can ice them.
ICING
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Add the icing sugar, melted coconut oil or butter, cocoa and mix well adding in 1 tbsp water at a time until it reaches a desired consistency.
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Spread the icing over each cookie and top with a walnut or coconut.
