These tasty cookies are very low allergen. The taste is delicate, the texture like a cupcake. The salycilate load in my rice & apple biscuits was too high for me, so here I have used pear. If you want an even lower salicylate load, use 1/2 tsp vanilla instead of the spices. I reacted to the cream of tartar in the baking powder, so I just used bicarb this time.
Place bicarb, oil, spices, golden syrup in a bowl and mix.
Peel and grate the pear then add to the bowl. (If the pear is too ripe it will be hard to grate). Add water. Mix well.
Stir in the rice flour. As it gets drier, Use your hands to make sure moisture is evenly distributed. If too dry, add a little more water. If too wet add more flour. Mix should be moist but not sticky.
Take about a tbs of the mix and roll it in your hand - it may initially feel too dry, but once rolled there should be a sheen of moisture on it. If not, add a little more water. Place on a greased tray. The shape will be like a slightly flattened ball.
Bake for 12 to 15 mins. Check at 10 mins and turn the tray. They will look golden when ready. (For some reason they cook quicker than the rice & apple biscuits). Cool before eating.
If you tolerate marge or butter, substitute it for the oil, I'm sure it'll be even nicer. You can also substitute milk for water. For a lower salicylate load, use 1/2 tsp vanilla instead of spices.
I was so excited to find a FAILSAFE recipe. Tried these but were a failure. I think it might be because there is no sugar in the recipe and very little oil. Change rice flour to gluten free flour and golden syrup to maple syrup. Tasted raw and uncooked even after 30 minutes and golden brown.
Will try again with sugar and more oil/nuttlex and if better will update the review. - 09 Feb 2014