Crunchy chunky cashew biscuits with dairy-free gluten-free option

125g butter (dairy-free option: Nuttelex) at room temp
1 cup caster sugar (or less to taste )
1 egg
1¼ cups SR flour (gf option: gluten-free SR flour)
2 tsp carob power (option: cocoa for people who tolerate amines)
250g raw cashews , roughly chopped (or not!)

Cream butter and sugar with electric mixer until light and fluffy. Add egg and mix until combined. Carefully stir in sifted flour and cocoa, then add cashews. Roll into balls and place on baking paper lined trays (used 2 full ones). Cook in slow oven 160’C (or 150”C fan-forced ) for approx 18-20 mins. Trust me, you will wish you’d made double quantity -¬ thanks to Lyndel.
Hint: rice cakes spread with Original Nuttelex margarine and put in the oven for 5-10 mins or so. They make bland food taste so delicious. Eat whole or crush up in a bag and sprinkle with either salt or icing sugar to make them taste like popcorn. – from the email support groups

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

This is a book which transforms families

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