By Kate Walsh
Sometimes I just need to turn off the news and head into the kitchen. Today was one of those days. These are really simple little biscuits that are based on ones from The Clever Carrot who originally took the idea from ‘My Father’s Daughter’ by, Gwyneth Paltrow. They are vegan, tasty and really quick to make. Perfect to bake with little ones. Substitute 3/4 cup of the white spelt flour with oats for a different texture. You could also use walnuts or macadamias instead of almonds.
¾ cup almonds, toasted
1/3 cup sultanas
1 ½ cup white spelt flour
¾ cup whole spelt flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon fine sea salt
⅓ cup vegetable oil (I used macadamia)
⅓ cup maple syrup
⅓ cup rice malt syrup
2 teaspoons vanilla extract
1 overripe banana, mashed
- Preheat your oven to 170C.
- Line two baking trays with baking paper.
- Toss the almonds into a food processor and blitz until they are roughly chopped.
- Remove half the almonds and process the rest until they are a finely ground.
- Place the sultanas in a bowl and cover with hot water to rehydrate them.
- Mix the finely ground almonds, flours, cinnamon, baking powder and salt in a large bowl
- Mix the oil, syrups, vanilla and banana together and then add to the dry ingredients
- Using a wooden spoon, mix well and then add the drained sultanas.
- Using your hands, make walnut sized balls and drop onto the baking sheets. Gently flatten.
- Cook for 15 minutes or until the are golden brown.
- Brush with honey while still warm and transfer to a wire rack to cool.