Vegan Salted Caramel Biscuits

Recently I’ve been craving a chocolate biscuit with a crumbly and crunchy texture and I think I’ve nailed it with this recipe. I’ve tried a similar recipe before with spelt flour but after a recent diagnosis with coeliac disease I decided I’d venture away from the standard baking flours and go for brown rice instead.

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This recipe is easily adjustable as you can swap out flours and sources of fat according to your own preferences. They can also be paleo friendly if you use a paleo-friendly flour. They taste great straight out of the fridge alongside a cup of tea.

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Salted Caramel and Chocolate BiscuitsMakes 22 small or 11 large biscuits

Ingredients

Dry Ingredients:

80g Ground Almonds

130g Brown Rice Flour (You can also use blitz oats in a blender and use that instead)

1/2 tsp Baking Powder

1/2 tsp Cinnamon

1/4 tsp Ground Ginger

1/8 tsp Himalayan Pink Salt/ Sea Salt

Wet Ingredients

1/2 cup Coconut Oil

2 Tbsp Almond Milk

2 heaped Tbsp Almond Butter

1/2 cup Maple Syrup

1 tsp Vanilla Essence

Topping

I used 30g Nobó Smooth and Creamy Chocolate and 30g Loving Earth Caramel Chocolate but you can use whatever dairy free chocolate you’d like

Method

  1. Preheat a fan assisted oven to 180 degrees Celsius.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Melt the coconut oil in a saucepan over a low heat being careful not to overheat it.
  4. Combine the coconut oil with the wet ingredients and then add them to the mixing bowl.
  5. Mix until a dough forms. You will have to use your hands for this.
  6. Flour a dry surface and roll out your dough with a rolling pin. Use a cookie cutter to cut out your biscuits and place them on a lined baking tray.
  7. Bake in the oven for 12-15 minutes until golden brown. Allow them to cool for 20 minutes.
  8. Melt your chocolate of choice and use a spoon to drizzle it onto the biscuits. Put in the fridge for 30 minutes until the chocolate has set.
  9. Enjoy!!!

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I’d love to know what you think of these biscuits if you give them a try. Please feel free to tag me in pictures of your creations and let me know if you have any tweaks for the recipe 🙂

Until next time,

Lauren.

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