Makes approx 32 biscuits. Vegan, Gluten Free
The mixture keeps well in the freezer in its ‘sausage’ stage, and as you bake them from frozen they’re great for whisking out when unexpected guests turn up and you can fill your house with the wonderful aroma of orange and spices and serve up tasty homemade biccies in no time! (Well about 15-20 mins anyway…)
100g ground almonds
65g buckwheat flour
40g fine desicated coconut
15g muscovado sugar
1 medium orange (zest and juice/pulp)
4 cardamom pods
1 tablespoon ground linseed
125g coconut oil
- Crush the cardomom seeds with a pestal and mortar (or use about ½ teaspoon ground cardamom)
- Mix flour, coconut, sugar, orange zest, cardamom and salt together in a bowl
- Whisk ground linseed with 1 tablespoon of water in a separate bowl
- Add the orange juice and pulp (ie everything but the pips from inside the orange) and coconut oil to the linseed and mix well.
- Combine wet and dry ingredients, add extra water if the mixture is too dry to hold together when rolled into a ball – add about a tablespoon at a time. The mixture should be thick and sticky.
- Spread out a piece of tinfoil. Divide mixture into two and put half the mixture on the tinfoil and mould into a sausage shape (you may need to dust your hands and tinfoil with buckwheat flour if it’s really sticky).
- Roll the sausage up in the tinfoil, then do the same with the other half of the mixture.
- Place the tinfoil packages in the fridge for 2hrs or the freezer for an hour to chill (so it can be cut easily) You can leave one of the sausages in the freezer for months if you like for emergency supplies or simply so you don’t eat the whole batch in one go!
- Pre-heat oven to 170°C
- Unwrap one (or both!) of the sausages and cut into 3-4mm thick slices using a sharp knife (you might find a serrated one works best). Place on a floured or greased baking tray and bake for 15 mins or until just turning golden (keep a watch on them, they get overdone quickly! The ones in the photo were cooked a tad longer than necessary)
- Leave to cool, then store in an airtight tin and try not to scoff the lot in one go!
This is a vegan variation of the Lemon & Poppy Seed Biscuits – you can adapt that recipe in the same way using ground linseed and water instead of an egg, and coconut oil instead of butter.