Violet and Chocolate Biscuits – egg free/wheat free/gluten free/low fat/Low FODMAP

150g Rice Flour

100g Soft Brown Sugar

50g dairy free low-fat margarine

125g pot of dark chocolate soya dessert (made from hulled soya beans)*

2 teaspoons cocoa powder (ensure gluten + Wheat free)

1 tsp of gluten-free baking powder

Crystallised violets.

Weigh all ingredients into a mixing bowl and mix using a hand mixer till the batter is smooth.

Draw heart shapes onto grease-proof paper and shape mixture, makes about 12 biscuits.

Cook for 5 minutes gas mark 170, then add one crystallised violet decoration to each biscuit, cook for further 10 minutes at the same temperature.

Cool and sprinkle with icing sugar

These biscuits are suitable for wheat free, gluten-free, egg free, dairy free.

Suitable for LOFFLEX when chocolate has been introduced with no problems and Low FODMAP – nb contains soya products check for other FODMAP ingredients and use products made from hulled soya beans – do not consume if soya intolerant.

updated 22.11.14

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I am a state registered dietitian. My speciality is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and multiple food intolerances. I have had lots of experience in other areas of dietetics and I wished to start this blog to spread the word about evidence based dietary treatments and dispel much of the quackery that is common with these diseases. All information on this site is of a general nature and is based on UK based treatments and guidelines. Please see your healthcare practitioner should you need more country specific information.

3 thoughts on “Violet and Chocolate Biscuits – egg free/wheat free/gluten free/low fat/Low FODMAP

    1. Thanks for your question – the violet flavour comes from the crystallised violets used for decoration, if they are large enough they give lots of flavour! Hope this helps 🙂 by the way – love your blog!

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