So lockdown 2.0 has begun.....we are a week in....and we've eaten ALL the bread and crisps in the house. Feeling a bit bloated and sluggish, but still craving a sweet snack....well look no further, its vegan biscuit time!!!
There are healthier ingredients in these biscuits, compared to my usual bakes, but they still give lots of flavour. They are so quick and easy to make as well. The spelt flour makes an interesting change from plain flour - although it is still wheat, it has bit more bite to it. The coconut sugar is less refined than caster and I would definitely recommend using a smooth almond butter - this one by Pip and Nut is my go-to as its so easy and smooth to bake with. They have just released a seasonal gingerbread flavour almond butter that I am trying to track down!!!
My husband (chief taste tester), tried one straight out of the oven and he enjoyed it. That is high praise coming from someone who normally finds my healthy baking a bit 'grainy'.
As the biscuits have banana in, they make for a good mid-morning snack, but they are sweet enough to enjoy in the afternoon too for that 3pm slump after too many zoom meetings.
I took this recipe from Fearne Cotton's new cookbook 'Happy Vegan'. Although I'm not a vegan, I found this book had some really tasty cakes and bakes to try and would recommend it (for a Christmas gift perhaps?).
Here is a close up of the biscuits. Crunchy on the outside and soft in the middle! The recipe is supposed to make 20 biscuits, but perhaps I might have been a bit generous with my portion sizing as I ended up with 17! They keep in an airtight container for 3 days and you can freeze some of them too for up to a month.
Recipe:
Oven gas mark 6 (400 degrees Fahrenheit).
Sift 200g white spelt flour into a medium bowl and add 100g coconut palm sugar, 0.5tsp baking powder and a pinch of salt.
Mash 1 banana in a smaller bowl and add 70g melted coconut oil and 2 tbsp almond butter.
Combine both the wet and the dry ingredients.
Prepare 2 lined baking trays and take 1.5 tbsp of the mixture and roll into a ball. Place on the baking tray and pat down slightly.
Bake in the oven for 10 minutes and leave to cool on the baking tray for 15 mins.
Transfer to a wire rack to cool completely.
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