Spiced honey, rye and almond biscuits (vegan)
Sometimes a biscuit with a cup of tea is the only thing that hits the mark and these have fast become my new favourite. I developed this recipe because I wanted something to enjoy with a cuppa that wasn’t packed with refined, processed nasties and I also wanted a recipe which was quick and faff-less. This one ticks all those boxes.
Taking refined sugars and unhealthy fats out of the mix was my first goal and so these biscuits are sweetened with honey and the natural sweetness that comes from the ground almonds. Instead of using unhealthy saturated or transfats I opted for some light olive oil instead which adds a lovely, delicate flavour. There’s no white flour in here either, just organic wholemeal rye flour and the flavourings are simple - mixed spice and seasalt. All in all they’re about as unrefined as you can get without compromising on the flavour and ‘bite’ that a biscuit should deliver. I’ll be making these on repeat…
Ingredients:
Makes 8
100g organic wholemeal rye flour
75g ground almonds
75g runny honey
80ml light olive oil
1 tsp baking powder
2 tsps mixed spice
Large pinch seasalt
To make:
Pre-heat the oven to 180 degrees and line a baking sheet with parchment paper
Add the flour, ground almonds, baking powder, spice and salt to a large bowl and mix well
Add the oil and honey to the dry mix and stir until it comes together into a soft dough
Separate the dough into 8 pieces of roughly the same size. Take each piece and roll it into a ball then gently press it down into a flattened circle (about 1 cm high - you don’t want them to be too thin) and place on the prepared baking sheet - place them far enough apart to allow for some spreading during the baking
Bake at 180 for 18-20 mins, until the edges are starting to crisp. These will be soft when you take them out but they’ll firm up as they cool, keeping a softness in the middle
Store in an airtight container
