Gluten and Dairy Free Chocolate Ginger Biscuits

“There is no sincerer love than the love of food.” George Bernard Shaw


Simple pleasure of life…chocolate and biscuit (let alone chocolate biscuit) must be amongst those.  When one is allergic to both, or components of both, substitution becomes one’s speciality, one’s art. In total agreement with Dolly Parton, who said “My weaknesses have always been food and men – in that order.”, a girl just finds the ways…Meeting the one love, of course substitutes for all the other men, who a girl was about to meet in her future, so not being able to fall for that weakness is not so tragic after all…BUT how about the girl who can not have food she loves??? Now, that is a catastrophe. Especially if it is considered to be the comforting weakness, when the girl has trouble with the other weakness she fell for…

“After a good dinner one can forgive anybody, even one’s own relatives.” Oscar Wilde


“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf

Therefore, a girl just has to find some ways…In fact whilst these bakes can taste  – surprisingly – as indulgent as chocolate bars, they are mostly made from fruit, gluten-free flour mixtures and a better option/healthy shortenings , and are relatively low-calorie. Being gluten-free develops one’s skill of thinking before eating, a la mindful eating. No more eating something just because it is there! It almost always means becoming a connoisseur of gluten-free grains, like sorghum, millet – foods that one otherwise was less likely to ever discover. By default a gluten-free eater tends to eat more fruit, vegetables and unprocessed meats  – we are given the best excuse to escape the unhealthy food matrix otherwise known as the modern-day diet.


Ingredients (makes about 22-24)

300 g self-raising gluten-free flour, 1/4 tsp salt, 2 tsp baking soda, 1/2 tsp Xanthan Gum, 1 tsp ground ginger, 1 tsp mixed spice, 3 tbsp juice from crystallised ginger stems, 160 g sugar, 3 tbsp cocoa powder, 140 g coconut oil, 2 tbsp black treacle, 1 egg



Mix all ingredients then chill in fridge for 30 minutes. After chilling form walnut size balls, place them on a baking sheet about 3 cm apart and flatten them down with palm of hand. Bake in 180C pre-heated oven for about 15 minutes.

The honest addition

Would I recommend others to give up gluten and dairy? Probably not. Cutting back? Absolutely. But unless one has to, I would treat total abstention with caution. Because although I do believe it’s very helpful for me, and I can’t say I normally miss it, I’d like to be able to indulge in the occasional warm chocolate bread…

“Life is too short for self-hatred and celery sticks.” Marilyn Wann

2 thoughts on “Gluten and Dairy Free Chocolate Ginger Biscuits

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