Earlier this week, I shared the yummy Gluten Free O-Jacks Snack Bar Recipe and now to end Coeliac Awareness Week, I have another tasty gluten free recipe to share, thanks to Nature’s Path. This Mesa Sunrise Crumbly Shorties recipe makes 12 biscuits, and uses Nature’s Path gluten free cereal as a main ingredient.
We were sent some packs of the different Nature’s Path gluten free cereals to try out recently and have been really impressed with this brand. With previous gluten free products I’ve tried, the taste has been a little hit and miss, but Nature’s Path cereals all taste very good and were a hit with the whole family.
- 75g Nature’s Path Mesa Sunrise
- 225g Gluten free plain flour
- 75g Caster sugar
- 175g Butter
Place the flour, sugar and butter into a bowl.
Using clean hands, rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
Add the Mesa Sunrise and mix in.
Again using your hands, pull the mixture together to form a large ball.
Line three, large baking trays with non-stick baking paper and take small handfuls of the mixture and shape into 12 balls and press flat. The shorties will spread when cooking so leave lots of space between the biscuits.
Place in a preheated oven at Gas 3 / 160C / 375F for about 20 minutes, or until they start to go golden at the edges.
Remove from the oven but leave on the tray until completely cool. Remove them carefully as they are very crumbly.
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