05 August, 2014

RECIPE: Vegan Lemon Biscuits
















Earlier in the week I took some biscuits I'd made to a picnic and they went down a storm. Why were they so popular? Because they were dairy free, gluten free AND refined sugar free. That's practically healthy right?

I found the recipe from Daisy Lowe's new cookbook, Sweetness & Light. A book dedicated to baking healthy cakes and desserts.

Ingredients:

200g ground almonds
1tsp gluten free baking powder
pinch sea salt
4 tbsp coconut oil
2 tbsp organic maple syrup
2 tbsp lemon juice
1 tbsp lemon zest




Method:

Preheat the oven to 180C and line two trays with baking parchment. In a large bowl mix together the almonds, baking powder and salt. Then add the coconut oil, maple syrup, lemon juice and zest.


 Once mixed well to combine take a tablespoon full of dough and roll into a ball. Place them on your baking trays evenly spaced apart.



Use the palm of your hand to flatten the biscuits out and bake for 10-15 mins until golden brown. Leave to cool before indulging!











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