Biscuits with apple, oats, buckwheat flour, almond butter, plant-based yogurt, coconut oil, arrow root, baking powder, baking soda and sea salt
Ingredients (makes around 8 biscuits)
Dry ingredients
200 g gluten free oat flour (make your own by grinding rolled oats in a food processor)
150 g buckwheat flour (if not gluten intolerant you can use spelt flour instead)
3 tsp arrow root or corn starch
1 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
Wet ingredients
6 tbsp (75 g) extra virgin coconut oil, room temperature
4 tbsp almond butter
1 cup plain soy yogurt (or yogurt of your choice)
2 apples, shredded with peels on (around 1 1/2 cup apple shreds)
Instructions
Place a baking sheet in the oven and preheat it to 230°C. Mix together the dry ingredients in a large bowl. Cut the coconut oil into small cubes and add to the flour mixture together with the almond butter. Use your hands to combine until everything has a pebbled texture. Add soy yogurt and apples and stir around with a wooden spoon until you can work the dough by hand. It can be slightly crumbly but should come together as you kneed it. If it feels too dry you can add a dash more yogurt, and if too wet – more flour. Gather the dough into a ball that you flatten out on a floured surface. It should be around 1 inch thick. Use a biscuit cutter or 3-inch (8 cm) wide glass to cut out as many biscuits as you can. Gather the rest of the dough into a ball again, flatten it out and cut out the rest of the biscuits. Cover the hot baking sheet with parchment paper and place the biscuits on it. Bake in the oven for 15–16 minutes or until crusty on the outside and slightly moist on the inside. Slab some fruit compote or homemade marmalade between two halves and eat while still hot. Nothing tastes like freshly baked.
Photo by Anne & recipe by Green Kitchen Stories
Leave a Reply