Macadamia and Brown Rice Cookies

Biscuits are so much fun to invent!  Mainly because I find them quite forgiving and it is hard to go wrong when making a biscuit recipe.  Even if they don't turn out exactly as they should, unless you burn the life out of them, they wont suffer from issues such as sinking in the middle or not rising as commonly occurs with cakes or other demanding delights!
These filled our house with such wonderful aromas - macadamias toasting, a subtle hint of vanilla and that delicious buttery goodness!
Whilst they won't be able to set foot in the lunchbox (unless your school doesn't follow a nut free policy!), there are plenty of other occasions for these maca treats - after school snack, morning tea at the office, a gift to show someone you care, road trips, and the list goes on!
I'm sure other nuts will work too, although there is something that works so beautifully with butter and macadamias! Not to mention the fact that Macadamias are indigenous to Australia - with growers spanning from the east coast of New South Wales right up to the far north of sunny Queensland!  Please ensure that when you buy your macadamias, support our local industry and Buy Australian!

If you are using a Thermomix and raw brown rice, you'll get a little crunch in the bikkie which adds to the experience although if you prefer a really smooth result, once you grind the rice you could always sift it to remove the gritty bits.
These are so quick and easy to make with simple ingredients, it really isn't necessary to buy packet biscuits!  Avoid those processed ingredients, make a double batch, and freeze half for another time when the doorbell rings unexpectedly!
Enjoy...

Macadamia and Brown Rice Cookies

Ingredients

100g raw brown rice (or brown rice flour if not using a TMX)
100g macadamias
100g gluten free self raising flour
65g rapadura sugar (coconut sugar, brown sugar, or raw would also work)
55g unsalted butter, cold
1 tsp vanilla extract

Method - Conventional

1.  Preheat oven to 180 degrees celcius.  Line two baking trays with baking paper.
2. Add the macadamias to a food processor and pulse until a fine meal is achieved.  If you do not have an appliance to do this, finely chop the nuts.
3. Place brown rice flour, macadamias, SR flour and sugar into a bowl or food processor and combine.
4. Add butter and vanilla - either pulsing in food processor until mixture holds together well when pressed into a ball, or mix through butter and vanilla with fingertips until butter is evenly distributed through the mix and then stir well until mix holds together well when pressed into a ball (this will take a bit of elbow grease to get a moist dough!).
5. Press tablespoons of mixture into balls then gently press down with a fork to flatten slightly.
6. Bake in preheated oven for approx 15 mins (checking regularly after 10 minutes as all ovens are different) or until golden brown.
7. Allow to cool completely on tray before storing in an airtight container. 

Method - Thermomix

1. Preheat oven to 180 degrees celcius.  Line two baking trays with baking paper.
2. Place rice in TM bowl and grind on speed 10 for 1 minute.
3. Scrape sides, add macadamias to ground rice and process on speed 7 for 10 seconds.
4.  Add flour and sugar and mix on speed 4 for 5 seconds.
5. Add butter and vanilla and process on speed 5 until combined (approx 20-30 seconds).  Mix should come together into a ball easily.
6. Follow steops 5-7 above.

Raspberry Coconut Slice - Gluten Free, Real Raspberries and a Nutritious Lunchbox Filler!

There wouldn't be many people out there who haven't had a slice of the traditional Raspberry Coconut Slice in their life!  Whether it was a staple in Grandma's slice tin or a local bakery favourite, this slice conjures up memories of days gone by.
When this slice popped into my head the other day, I wanted to maintain the traditional flavours and textures of the slice, whilst increasing the nutritional value (as I had planned for this to be a successful inclusion into Master 5s school lunchbox).  So the obvious renovation was to first swap the raspberry jam for just the fruit itself, and then a little tinkering to the base has boosted the fibre, protein, omega 3s, antioxidants and so the list goes on!
If you like things really sweet you may find you want to add a little more sugar, but remember the raspberries add sweetness and for the kids I reckon they are sweet enough!

Easy to make and even easier to eat, this slice is guaranteed to spice up the lunchbox, the morning tea platter at work, or even just the humble cuppa for a rare 'me time' moment! 
If you don't own a Thermie, just use brown rice flour, available at your local health food store and some good supermarkets.  The rest can be made with an electric mixer, food processor, or with a bit of muscle power, bring the tradition right back into this recipe with a good ol' fashioned whisk and wooden spoon!
Enjoy...

Raspberry and Coconut Slice 

Ingredients

100g butter
3/4 cup (120g) + 1/4 cup (40g) rapadura sugar (or coconut sugar, brown sugar)
3 eggs
3/4 cup (150g) brown rice (or brown rice flour)
2 tbs (25g) chia seeds
1/2 cup (70g) gluten free self-raising flour
1/3 cup buttermilk
250g fresh or frozen organic raspberries
2 cups organic desiccated coconut

Method - Conventional 

1. Preheat oven to 180°C (160°C fan-forced). Line a 3cm-deep, 20cm x 30cm lamington tin with baking paper.  Add chia seeds to buttermilk, stir, and allow to sit until needed.
2. Using an electric mixer, food processor or whisk/wooden spoon, beat butter and 3/4 cup sugar until light and fluffy. 
3. Add 1 egg. Beat until combined. 
4. Sift flours over butter mixture and add buttermilk/chia mixture. Stir gently to combine. 
5. Spread mixture over base of prepared tin. Evenly place raspberries over mixture. 
6. Whisk remaining eggs and 1/4 cup sugar together in a bowl. Stir in coconut. Sprinkle mixture over raspberries. 
7. Bake for 35 to 40 minutes or until light golden. Cool in the tin before slicing.  I've stored mine in the fridge due to the raspberries.

Method - Thermomix

1. Preheat oven to 180°C (160°C fan-forced). Line a 3cm-deep, 20cm x 30cm lamington tin with baking paper.
2. Place brown rice and chia seeds in the TM bowl.  Mill on speed 10 for 1 minute.  Set aside. No need to clean the bowl.
3. Add butter and 3/4 cup sugar to TM bowl and whip on speed 6 until pale.  This will require a few stops and scraping down the bowl.
4. Add 1 egg.  Blend on speed 5 for 10 seconds or until combined. 
5. Add flours and buttermilk.  Blend on speed 2 until just combined.
6. Spread mixture evenly over base of prepared tin.  Scrape as much mixture out of the TM bowl as possible but no need to clean.  Evenly place raspberries over mixture.
7. Add remaining eggs and 1/4 cup sugar to TM bowl and whiz on speed 4 for 15 seconds.  Add coconut and stir through on REVERSE, speed 1 until combined.  Sprinkle mixture over raspberries.
8. Bake for 35 to 40 minutes or until light golden. Cool in the tin before slicing.  I've stored mine in the fridge due to the raspberries.