Anzac – Vegan Oatmeal and Coconut Biscuits
Lemon Rosemary Butter Cracker
Lemon Rosemary Butter Cracker
Ingredients
– 150 g white spelt flour
– 50 g whole wheat spelt flour
– 100 g cold butter
– 1 teaspoon baking powder
– 1 organic egg
– 1 lemon’s greated zest
– 2 tablespoon rosemary leaves, chopped
– 1-2 teaspoons salt
– pepper
Method
Vegan Peanut Butter-Chocolate Oatmeal Cookies
Vegan Peanut Butter-Chocolate Oatmeal Cookies
Ingredients
– 1/2 cup peanut butter (crunchy or smooth)
– 2 cups rolled oats
– 1/2 cup coconut oil
– 1/2 cane sugar
– 1/2 cup oatmilk
– 2 tablespoons unsweetend cocoa
– 1/2 vanilla bean, split and seeded
Method
Truffles for Christmas
Vegan Peanut Butter Cookies
I learnt this recipe at the Makifood Cookery School from Chef Maki. It is very easy to make, it only needs just a few ingredients. I always find it comforting to have cookies at home like these.
Vegan Peanut Butter Cookies
Ingredients
– 1,5-2 cups whole wheat spelt flour
– 3/4 cup peanut butter (creamy)
– 1/3 cup coconut oil
– 1/4 cup maple syrup
– 1/4 teaspoon salt
Method
In a bowl mix everything together until you get a non-sticky dough. Form little balls from dough and place them on the baking sheet lined with parchment paper.
Flatten the balls with a fork and bake them for about 15-20 minutes at 175-180C (325-350F).