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Wednesday, 19 September 2018
Oaty thumbprint biscuits and a lesson: Vegan MoFo
No matter. I took them along anyway and was surprised that they were enjoyed while we discussed Those Other Women by Nicole Moriarty. One of my friends was quite taken with the bikkies because she found them a cross between her favourite biscuits: ANZACs and sesame snaps. I really liked that they were a little chewy and full of flavour. I must try these again with proper jam that will keep its shape.
More vegan biscuits (cookies) on Green Gourmet Giraffe:
ANZAC biscuits (v)
Chocolate and black tahini cut out biscuits (v)
Chocolate chip cookies with smoked almonds and cacao nibs (v)
Chocolate peanut butter fudgies (v)
Chocolate tahini cookies (v)
Chocolate walnut thumbprint biscuits (v)
Maple walnut cookies (v)
Oaty thumbprint biscuits
Adapted from Simple Veganista with inspiration from Vegetarian Times
Makes about 20 biscuits
1 tbsp linseed meal (flaxmeal)
3 tbsp soy milk
1 cup oat flour
1/2 cup desiccated coconut
1/4 cup raw sugar
1 tsp baking powder
good pinch of salt
3 tbsp margarine
2 tbsp golden syrup
2 tbsp tahini
jam, for filling
Preheat oven to 180 C and line a couple of baking trays with baking paper. Mix the linseed meal and milk and set aside.
Mix dry ingredients together. Melt together margarine and golden syrup. Stir in tahini and linseed mixture. Pour this margarine mixture into the dry ingredients and mix until combined.
Roll tablespoonfuls of mixture into balls. Place on baking paper and press with thmb to make an indent. Fill with jam. Bake for about 15 minutes or until light golden brown. Cool on a wire rack nd store in an airtight container.
On the Stereo:
Rest: Charlotte Gainsbourg
Vegan Month of Food (Vegan MoFo) in September 2018. Go to my Vegan MoFo list for more of my 2018 Vegan MoFo posts.