Dairy-Free Oatmeal Cranberry Biscuits
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Serves  20  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
148
Fat
6.3g
Saturated Fat
1.9g
Carbs
20.3g
Sugars
5.6g
Protein
3.8g
Fibre
2.6g
Sodium
0.07g
Ingredients
125 g flour
230 g oats
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
100 g dried cranberries
100 g dark brown sugar
80 g almond meal
75 g tahini paste
120 ml almond milk
Method

1         Preheat the oven to 190°C/170°C fan/gas mark 5 and line a baking tray with parchment paper. Mix together the flour, oats, bicarbonate of soda, baking powder, salt, ginger and cinnamon. Fold in the cranberries and set aside.

2       Blend the brown sugar, almond meal and tahini paste with an electric mixer. Add the one-third of the almond milk, alternating with one-third of the flour mixture, until all has been added. Mix until just combined.

3         Roll the dough into balls and arrange on the baking tray. Bake for 13-15 minutes or until lightly golden. Let cool on the pan for five minutes before transferring to a wire rack to cool completely.