April 5th • Posted in Recipe
I was mentioning in my latest post we’re experimenting with fruit puree and biscuits recipes, and actually all of them are inspired by this recipe I’m sharing today. OK so this includes words like ‘healthy’, ‘vegan’ and ‘oat’, but these biscuits are not as they sound at all: they taste nutty and flavourful, they are crunchy and intense, slightly chocolate-y and especially delicious when still warm and almost soft in the middle, but perfect the morning after for a nice crunchy breakfast option.
And yes, they’re also completely vegan and healthy at the same time, which is the surprising part, if you ask me! Because they taste like regular biscuits if not even better! But without unhealthy fats, dairy, refined sugars or flours. And they’ll be ready in less than half an hour as well!
Makes around 20-22 small oat biscuits:
- 80g whole wheat flour
- 80g oat flour
- 10g hemp flour*
- 70g raw brown sugar
- 45ml seed oil*
- 60g whole hazelnuts
- 50g soy or rise milk
- 1/4 teaspoon baking soda
- A pinch of salt
- 30g dark chocolate chips
- *Use 50ml of seed oil if you replace hemp flour with regular flour
01 :: Preheat the oven to 180°C.
02 :: Put the hazelnuts into a grinder and mince them until they're reduced to a very fine powder.
02 :: In a large bowl mix together the dry ingredients with a spoon: flours, sugar, hazelnuts, baking soda, salt and chocolate chips.
03 :: Add the wet ingredients, milk and oil, at once in the dry ingredients bowl: using a wooden spoon, or better, an electric whisk, mix all the ingredients together until you'll have a thick dough you'll need to knead with your hands a little to shape it into a ball.
04 :: Place the dough between two pieces of parchment paper and, using a rolling pin, roll the dough until 1cm thick. Use a cookie cutter to shape your biscuits and place them on a baking tin lined with parchment paper. You'll need to repeat this step a couple of times until you have no dough left and have obtained a couple of tins of biscuits.
05 :: Bake in preheated oven at 180°C for 13 minutes. Do not over bake even if they don't seem done just yet: they'll harden later, don't risk to burn them! Remove from the oven and leave them cool completely (or almost) on their tin before transferring them into a plate! Enjoy!
They’ve quickly become some of my favourites!
Would really love to know if you’ll give them a try & what you think! x