I use maple syrup in these biscuits, which kinda makes them macrobiotic, doesn't it :)
I learned this recipe from my dear friend Angela. There are not many ingredients which makes these cute things even better.
Ingredients:
1/3 cup of sunflower oil
1/2 cup of maple syrup
1/4 tsp almond extract
1 cup of whole spelt flour (or any wheat flour)
1 cup of oat flour
1 cup of almond meal (ground almonds)
pinch of sea salt
couple of tablespoons of good quality fruit spread.
Method:
Preheat oven to 170C, line a tray with a parchment paper.
In a bowl mix oil, maple syrup and the almond extract with a fork. In a separate bowl, mix the flours and the salt, then add the liquid mixture little by little. Sometimes you'll need to add a bit of flour if it's too wet, but try not to do it too dry before it starts to hold together - it'll be almost impossible to fix. When the dough is stiff enough, mix it with your hands, trying not to press too much. When the dough is ready, nip a little piece off it and form a little ball, then flatten it with your palms in a thick round, place it in onto the tray. Now poke the middle of the round with your index finger. This will be a well for a little dash of a jam. Continue with the rest of the dough until your tray is full or the dough is finished.
Before putting it in the oven, place a little of jam into each well with a tiny spoon.
Bake for 12 minutes.
These biscuits are easily made gluten-free, if you substitute 1 cup of wheat/spelt flour with a cup of rice flour or any gluten-free mixture.
I learned this recipe from my dear friend Angela. There are not many ingredients which makes these cute things even better.
Ingredients:
1/3 cup of sunflower oil
1/2 cup of maple syrup
1/4 tsp almond extract
1 cup of whole spelt flour (or any wheat flour)
1 cup of oat flour
1 cup of almond meal (ground almonds)
pinch of sea salt
couple of tablespoons of good quality fruit spread.
Method:
Preheat oven to 170C, line a tray with a parchment paper.
In a bowl mix oil, maple syrup and the almond extract with a fork. In a separate bowl, mix the flours and the salt, then add the liquid mixture little by little. Sometimes you'll need to add a bit of flour if it's too wet, but try not to do it too dry before it starts to hold together - it'll be almost impossible to fix. When the dough is stiff enough, mix it with your hands, trying not to press too much. When the dough is ready, nip a little piece off it and form a little ball, then flatten it with your palms in a thick round, place it in onto the tray. Now poke the middle of the round with your index finger. This will be a well for a little dash of a jam. Continue with the rest of the dough until your tray is full or the dough is finished.
Before putting it in the oven, place a little of jam into each well with a tiny spoon.
Bake for 12 minutes.
These biscuits are easily made gluten-free, if you substitute 1 cup of wheat/spelt flour with a cup of rice flour or any gluten-free mixture.
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