Gluten Free Apple & Honey Macaroons

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

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Vegetarian, egg free too
Makes 16 macaroons or 24 cookies/biscuits.

Who says this is not versatile it makes use of two ingredients we associate with Rosh Hashanah and are good for breakfast as they are protein rich. You can vary the nuts and type of apples for different tastes. What’s more its quick and uses up some of my windfalls. You could decorate of course with a walnut but I forgot this time!

6oz Ground nuts (Nut meal) we like walnuts
6oz Stewed (puree) Apples
4 fl oz Runny Honey
4oz Rice Flour
4oz Sultanas
Pinch of Cinnamon or Ginger or both

Mix the who lot together in a bowl so you have a paste that you can roll between your hands - that’s it.

Line 2/3 baking sheets with baking parchment or sprinkle a little g/f flour onto unlined ones (helps prevent sticking).

If baking straight away. Pre-heat the oven to Moderate, 160ºC fan, 170ºC, 340ºF, Gas 4.

For Macaroons: Roll out individual balls about size of a golf ball and space 8 on each tray between 2 trays . Bake for 12-15 minutes. They will spread so you do need the space. Leave to cool on the trays for at least 10 minutes - this helps them to set before removing and finish cooling on a wire rack.

For Biscuits : Roll them out as above but squash them down flatter to make cookies and bake for 20-25 minutes to allow the liquid to evaporate out and crisping - you will need 3 trays for this

Gluten-Free Apple & Honey Macaroons