Trisha’s Gluten Free Peanut Slice

 

If you’re like Trisha and the many others that have discovered that wheat is to blame for their persisting health issues, then this week’s recipe for a moreish gluten free peanut slice could be a very welcome addition to your baking repertoire. Trisha has adapted this recipe from the original version by reducing the sugar content and including quinoa flakes which provide additional nutrients such as magnesium, iron, fibre, and zinc.

As well as kindly sharing recipes with us for her yummy creations, Trisha makes the marvellous range of Naturally By Tricia Healing Balms that we sell – you can check out them out here.

From Trisha …

I have loved baking and bread-making all my adult life. I’ve referred in a previous post to my nana and aunties who were such reliable home bakers but it seems I’m walking a different path (for now) and finding my way through this gluten free maze. For years I have resisted and resisted this nuisance thing, but post menopause it seems that for some of us, certain food groups we can no longer tolerate.

I’ve always used organic wheat where possible and then spelt to boot but it doesn’t make a scrap of difference. I am gutted which is an appropriate response I suppose. I’ve always known I couldn’t eat too much wheat because of feeling bloated but now it’s progressed to sore throats, sinus, constant watery eyes, headaches, digestive disturbances blah blah. I’m sick of feeling sick so Ive decided to take the bull by the horns and do some experimenting to find recipes that I personally like and that I can share with others knowing they will enjoy them too.

Yesterday I made this peanut slice. It’s pretty moreish surprisingly, for me, as peanuts in baking aren’t really my thing. I had a large bag of organic blanched peanuts in the freezer so a perfect opportunity to use some up. The original recipe came from “Goodbye Gluten” written by Sally Holland and this book has been a great start for my journey. I do find many of her recipes are too sweet for my taste and usually decrease the sugar content. For this one, I omitted the icing glaze which contained a whopping 1&1/2  cups icing sugar and added quinoa flakes to the biscuit mix.