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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Cookies, Brownies, Bars » Cookies » Hazelnut-Oat Gluten-Free Digestive Biscuits

March 25, 2020

Hazelnut-Oat Gluten-Free Digestive Biscuits

Gluten-Free Digestive Biscuits

TBH, I have not felt good this week.

The novelty of WFH has worn off. I don’t feel excited to cook 3 meals a day everyday. I don’t like being at home all day. I don’t like my “schedule”, my not-gym workouts, not having space, the news, the mites eating my plant, starting arguments over little things, pretending like I know how to use Instagram Live, and not finding flour or eggs at the grocery store when I want them.

I miss normalcy fiercely, and I feel guilty for wanting materialistic things, but I also know it’s okay to feel. Because we are all feeling this way together, and so we will all get through this together.

By complete coincidence, I started reading The Book of Joy this week. It had been on my list for weeks, and with the purchase of a new Kindle, I gave it a shot. The book chronicles conversations between the Dalai Lama and Archbishop Desmond Tutu about what it really means to find joy, and how to cultivate it during times of hardship.

Gluten-Free Digestive Biscuits bitten

This book could not have come at a better time. Right now, life feels uncertain, strange, and frustrating. I place so much joy on things outside of myself—group fitness classes, bang trims, nice dinners out, rosé in the park. But now, I have to look inside and find the joy that exists without any of that.

I’m trying (very slowly) to find this inner joy. I’m happy that I’m healthy, and so is my family. I’m happy that the world is coming together to fight this virus. I’ve never seen the world unite like this before, and I’m hopeful for what that means for human potential. As the book states, there are setbacks that are difficult to fathom sometimes. But overall, the world is getting better. People are learning to be caring, compassionate; they are learning to be human.

Instead of feeling anger on not having the ingredients I want readily available, I am happy to stretch my creativity. I’m taking risks with new recipes and a new online presence by trying out IG live videos. I hate videos of myself, but here I am, doing new things because I am able to.

Gluten-Free Digestive Biscuits stacked

I’m also immensely happy to drink chai multiple times a day, which is one of the most comforting experiences. Chai is warmth and culture in a mug, and I will always cherish it.

I made these gluten-free digestive biscuits for the practical reason of not having flour, but also the soulful reason of having something to compliment my chai. The hazelnut and oats work wonders together, and the butter creates steam pockets that make these gluten-free digestive biscuits ethereally light yet still full of flavor. They’re crumbly, but who doesn’t like some crumbs to spoon out at the end of your cup of chai anyways?

Talk to each other, DM me whenever, and let’s continue to find joy in all the little ways we can.

Hazelnut-Oat Gluten-Free Digestive Biscuits

Created by Shikha on March 25, 2020

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  • Prep Time: 1h
  • Cook Time: 15m
  • Total Time: 1h 15m
  • Yield: 12-15 cookies

Ingredients

  • 45 milliliters (3 Tbsp) milk
  • 1 teaspoon molasses
  • 25 grams (1/2 cup) flaxseed meal
  • 100 grams (1 cup) rolled oats
  • 100 grams (3/4 cup + 2.5 Tbsp) hazelnut flour
  • 1/2 teaspoon BS
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, cold
  • 50 grams (4 Tbsp) brown sugar
  • Turbinado sugar, to sprinkle

Instructions

  1. In a food processor, blend the oats until they are finely ground.
  2. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add hazelnut flour, brown sugar, salt, and baking soda and pulse briefly to combine.
  3. Add butter butter and mix on medium-low until the mixture resembles wet sand, about 3-4 minutes.
  4. Turn mixer to low. Add milk and molasses and mix until dough comes together and looks uniform, about 2-3 minutes.
  5. Cut out two large sheets of parchment paper. Place one sheet on your counter top and dump dough out onto it. Place the other sheet on top and flatten it down with your first so it evenly covers the surface of the dough.
  6. Roll out dough until it is uniformly 1/4\" thick at all points. It will be very sticky and fragile at this point; that\'s okay.
  7. Prep your cookie cutter: Take a round cutter (or a katori if you\'re like me) and wet the edges lightly with water. Scoop out some flour (can be any flour of your choice) into a small bowl, and dip cookie cutter into the bowl to coat the edges with flour.
  8. Remove the top parchment paper from the dough, and begin punching out rounds, flouring the cutter after each punch. Do not pick the cookies up from the parchment paper - they will be too soft.
  9. After you\'ve punched as many as you can, carefully take the parchment paper of cookies and pop into the freezer for 30 minutes.
  10. While cookies are freezing, preheat oven to 350 degrees and line a baking sheet with parchment paper or a Silpat.
  11. Remove cookies from freezer. Carefully pick up rounds and place them on the prepared baking sheet, spacing them 2 inches apart. You should get at least 10-12 cookies depending on how thick you rolled out your dough.
  12. Sprinkle some turbinado sugar onto each of the cookies and place in the oven.
  13. Bake for 11-13 minutes. Cookies are done when they are fragrant (you should really smell the oats and hazelnuts), the edges are slightly darker in color, and the middle of the cookie is firm when you touch them.
  14. Remove from oven and let cool for 10 minutes on the baking sheet. Transfer to an airtight container and keep at room temperature for 1.5 weeks.
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Filed Under: Cookies Tagged With: Cookies, digestive biscuits, Gluten-free, Hazelnut, Recipe, tea time

Reader Interactions

Comments

  1. dixya @food, pleasure, and health says

    March 26, 2020 at 7:26 am

    this is very comforting to read at this time. im amazed how people, businesses, and everything is adapting rapidly to this scary and uncertain times. im hopeful that we will come out strong. you are so correct about finding joy in things that exits within us, literally inside our environment and our control.

    i am going to try a version of this recipe soon with ingredients i have. surpringly, i was able to get flour at target but milk and meat is questionable. take care and look forward to IG live.

    Reply

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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