I hate Mondays. I was pleased to find out that this Monday, my 2 hour lecture on Health Policy was cancelled due to power outages (the one good thing about winter). This left me bored at home craving something delicious. These gluten free chocolate raspberry tea biscuits are also guilt free, with little sugar and no butter or oil they make a healthy afternoon snack!
- Sarah
- 2 cups gluten-free all-purpose flour (I used El Peto)
- 1/4 cup sugar
- 2 teaspoons baking powder
- ¼ cup Greek yogurt (plain or vanilla)
- 1/2 cup Soy milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 1 tablespoon finely chopped chocolate (or any other topping your tummy is craving)
Preheat oven to 375°F. Pam a cookie sheet. Stir together flour, sugar, and baking powder in a medium bowl until blended. Whisk together yogurt, milk, eggs, and vanilla in a large bowl until combined. Stir in flour mixture. Fold in raspberries until evenly mixed. Batter will be thick, do not over-stir. Divide batter evenly among the tray. You may want to use a hot spoon to transfer and form the batter (it will be sticky!). Bake 15 minutes. Serve warm (with hot chocolate or tea) or remove to wire rack to cool completely. Makes 12 Tea Biscuits.
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