My sugar free baking experiments continue with banana biscuits, well, mine came out more like chewy scones.
My extremely ancient oven was put to sleep yesterday; it was leaking gas & had to be disconnected. Oven-less for the next week or so I decided to dig out another piece of vintage cook wear, an infrared grill that brought back childhood memories of dòupào (deep fried tofu) & soggy aubergine. My brother later adopted it when he bought his first house and used it to cook many fries and pies, his staple diet for the majority of his life. Unloved & caked in grease, I found my grill in the bottom cupboard surround by mouse droppings. After half an hour of intensive scrubbing it was almost good as new.
My dead oven Antique cook-wear
Keen to bake some biscuits, I decided to give the infrared a go. This recipe is a simple mix of flour, yoghurt, banana & a bit of oil, but I decided to throw in some lemon zest & grated ginger to give it an extra kick. It took bloody ages and I could only bake 8 at a time, but these came out tasting great! They were golden & crisp on the outside, chewy (in a good way) in the middle.
Banana Chewy Biscuits with Lemon & Ginger
1 large ripe banana, mashed
½ cup yoghurt
1 tbsp vegetable oil
Grated rind of ½ lemon
1 inch piece ginger, peeled & grated
1 ½ cup gluten-free flour (I used: ½ cup rice flour, ½ cup sorghum flour, ¼ cup arrow root & ¼ cup glutinous rice flour)
1 tbsp ground flax seeds (optional)
½ tsp baking powder
- Preheat oven 425F/ 220C/ Gas mark 7
- In a bowl, mix the mashed banana with the yoghurt & oil. Add in the grated rind & ginger. In a separate bowl, combine the remaining ingredients. Stir in the wet ingredients to the flours & bring together to form a ball. Add water if the dough is too dry.
- Roll out to a 1cm thickness and cut into shapes. Place on a greased baking sheet and bake for 20 minutes.
Or bake in an infrared grill for 45mins.