DESSERTS
Almond Or Cashew Biscuits
- ► MAKES 9 BISCUITS
- ● 1¼ cups (150 g) (5.3oz) whole wheat
- pastry flour or (156 g) (5.5oz) all-purpose
- flour
- ● ⅓ cup (47 g) (1.7oz) toasted whole
- cashews or (48 g) (1.7oz) almonds (Use
- unsalted.)
- ● ½ tsp fine sea salt
- ● 1½ tsp baking powder
- ● 3 tbsp (42 g) (1.5oz) semi-solid coconut
- oil (the texture of softened butter)
- ● 3 tbsp (48 g) (1.7oz) natural smooth
- cashew butter or almond butter
- ● ½ cup (120 g) (4.2oz) blended soft silken
- tofu or unsweetened plain vegan yogurt
- NUTRITIONAL VALUES
- ● Calories: 86kcal
- ● Fat: 5.1g (1.4g S.Fat)
- ● Carbs: 9.1g
- ● Protein: 2.3g
- ● Sugar: 4.9g
- ● Sodium: 4mg
- DIRECTIONS
- Preheat the oven to 425°F (220°C, or gas mark
- 7). Line a baking sheet with parchment paper.
- Place the flour and nuts in a food processor.
- Pulse until the nuts are chopped: A few larger
- pieces are okay. Add the salt and baking
- powder and pulse a couple of times.
- Add the oil and nut butter and pulse just to
- combine. Add the blended tofu or yogurt, and
- pulse until a crumbly (but not dry) dough forms.
- Gather the dough on a piece of parchment and
- pat it together to shape into a 6-inch (15 cm)
- square.
- Cut into nine 2-inch (5 cm) square biscuits.
- Transfer the biscuits to the prepared baking
- sheet. Bake for 12 to 14 minutes, or until
- golden brown at the edges. Cool on a wire rack
- and serve.
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