easy recipe – Food Blog

Makes 16 biscuits

Simplicity is perfection. Delicate oat biscuits with only the best peanut butter and raspberry jam.
So simple, yet so satisfying. These crunchy biscuits are great with a cup of tea and can be enjoyed plain or with your favourite toppings. Peanut butter and jelly is a classic combo and I simply can’t get enough of the Whole Earth peanut butter. What is your favourite peanut butter?
Made with only a few basic ingredients, these biscuits are far from basic. They remind me of the Nature Valley nut butter biscuits. Who doesn’t like a home made copycat biscuit? 🙂
Give them a go and let me know what you think.

Ingredients

75g wholemeal flour
75g oats
50g sugar
1 teaspoon baking powder
75g Flora buttery
1 tablespoon Golden Syrup
2 tablespoons soy milk

Method
1. Line two baking trays with baking parchment and pre-heat the oven to 160C.
2. In a medium size bowl, mix the dry ingredients (wholemeal flour, oats, sugar and baking powder).
3. In a small microwave safe bowl, add the Flora buttery, Golden Syrup and soy milk. Microwave for 30 seconds intervals and mix after each 30 seconds, until Flora buttery is melted and turns into liquid. It took me two 30 seconds intervals.
4. Add the melted ingredients over the dry ingredients and mix until combined. I used a spoon to mix the ingredients.
5. Use a teaspoon of batter for each biscuit. Place on the baking tray and flatten (the biscuits will puff a bit during baking). Leave space between the biscuits as they will also spread during baking.
6. Bake for 12 minutes or until golden. Leave to cool down before trying to remove them from the tray. The biscuits will become solid as they cool down.
Enjoy with a lovely cup of tea!

Thanks for the inspiration go to BBC Good Food.

Makes 12 cookies

The perfect chocolate chip American style cookies!

The recipe is easy, quick and delicious. Perfect for situations when I am pressed for time, but I really need a treat to pick me up.
What’s even better, you can have a fresh batch of cookies in just 20 minutes!
Although incredibly delicious, I have amended the original recipe by reducing the amount of sugar and chocolate in these cookies. I also replaced some of the plain flour with wholegrain and added some mixed seeds. They are cookies, can’t call them healthy, but they are as delicious and as good for you, as cookies will ever be.

No one will ever guess they are vegan! Give them a go and let me know what you think.
If you are looking for a healthier version, check out my Banana and chocolate cookies.

Ingredients

1 tablespoon milled Chia seeds
½ cup Flora buttery
1 cup brown sugar
2 teaspoons vanilla extract
1 cup plain flour
½ cup wholegrain flour
2 teaspoons cornflour
1 teaspoon bicarbonate of soda
2 tablespoons mixed seeds
100g vegan chocolate (chopped)

Method
1. Preheat the oven to 180C and line a baking tray with baking paper.
2. To make the Chia egg, mix the milled Chia seeds with 3 tablespoons of water in a small bowl and leave to set.
3. In a large bowl, cream together the sugar and Flora buttery using a stand or hand mixer. Mix until fluffy, about 3-5 minutes.
4. Add in the Chia seed egg and vanilla extract. Mix until incorporated.
5. Mix in the flours and bicarbonate of soda until combined.
6. Mix in the mixed seeds and chocolate chunks.
7. Use a tablespoon full of batter and shape each cookie into a round ball. Place on the baking tray, leaving plenty of space between the dough balls, as the dough will spread during baking.
8. Bake for 10 minutes, remove from the oven and allow to cool down. The cookies will look under baked to start with, but trust me, they will be perfect once they cool down. Don’t be tempted to over bake them. Enjoy warm or cold.

Thanks for the recipe inspiration go to Nora cooks vegan and Sally’s baking addiction.