Nearly in every Lent that I was in Germany, I was baking a vegan version of my mum’s Kwareżimal recipe. This time I wanted my gluten intolerant friend, who has not yet been to Malta, to taste these traditional Maltese Lenten biscuits. Also at the same time, when possible I opt for wheat-free food since wheat has been processed a lot. At first, I was going to use just oat flour. However, I have been told that originally Kwareżimal contained rice flour. So for my gluten-free Kwareżimal recipe, I have decided to split the flour into half oats and half rice. Using just rice might feel a bit too powdery I think, or?
Ingredients:
- 200 g ground almonds
- 100 g rice flour
- 100 g oat flour or ground oats
- 100 g sugar
- 1/4 tsp cinnamon and clove mix
- 1/2 tbsp cocoa
- Zest of 1 orange/lemon or a mix
- 1/2 tsp orange flower water (optional)
- 3/4 cup water
Method:
- Preheat the oven to 180°C (350°F/Gas Mark 4).
- Line a baking tray with baking paper.
- Add all ingredients in a mixing bowl and mix.
- Place spoon sized portions of the mixture onto the baking paper to have biscuit sized portions.
- Bake for 10 minutes and make sure they cool down before you take a bite.
Let me know how you find my version of gluten-free Kwareżimal recipe!
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