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Gluten-Free Coconut Cookies

These crunchy coconut biscuits are perfect for dunking in tea and being gluten-free, great for anyone with a wheat allergy.

Gluten-Free Coconut Cookies

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 16

Ingredients
  

  • 60 g 2oz butter, softened
  • 125 g 4oz caster sugar
  • 1 large egg beaten
  • 75 g 2½ oz desiccated coconut
  • 150 g 5oz gluten-free plain flour
  • 8 glacé cherries halved
  • Baking sheet s lined with non-stick liner or baking parchment

Instructions
 

  • Set the oven to gas mark 4 or 180°C. Tip the butter and sugar into a bowl and beat them together until smooth. Add the beaten egg. Reserve 2 rounded tablespoons of coconut and add the rest to the creamed mixture and then the flour. Mix all the ingredients together to give a smooth, firmish dough.
  • Divide the dough into 16 pieces and roll each piece into a ball and then roll them in the reserved coconut. Flatten the balls to about 4-5cm (1½-2in) in diameter and place them on the lined baking sheet(s). Press half a glacé cherry on top of each biscuit.
  • Bake the biscuits in the centre of the oven for 15-18 mins, or until they are a light-golden colour.
  • Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.
  • Storage and freezing tips: The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.

Notes

Top tip from Sue McMahon: The cookies spread slightly during cooking, so don't place them too close together on the baking tray.
Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.

Cherry Chocolate Shake

This delicious shake is sure to revitalize you with the bold combination of creamy chocolate and fresh cherries. This traditional dessert pairing is even better when you don’t have to worry about the caloric ramifications. Mix up a glass and enjoy!

Cherry Chocolate Shake

Ingredients
  

  • 2 scoops IsaLean® Shake in Creamy Dutch Chocolate
  • 6 pitted cherries organic if you can get them!
  • 8 oz water
  • Ice

Instructions
 

  • Add all the ingredients into your IsaBlender®
  • Fill the container with ice
  • Blend until smooth and creamy.