Cinnamon Biscuits Free-From and Vegan

Cinnamon biscuits Free-From and vegan

These have a surprise hidden ingredient! 😀

So, I am currently studying (what a surprise! am I ever not)! 😛 My current course is to update my plant based cooking skills! 🙂 Having been a regular chef and having grown up cooking traditional dishes sometimes in great quantities (think 200+ covers) changing my diet to be vegan and free-from has come with a lot of trial and error! As you’re probably aware, all of the recipes on Life Diet Health are those which have been created, tested, adapted and retested by myself, friends and family. Following a recipe is not something I’m used to but this week there have been several recipes to follow! I have made an amazing balsamic dressing, a delicious rice salad, roasted vegetables without oil and made a garlic sauce which goes great with potatoes. I will post those another day, but for now I wanted to share a Life Diet Health recipe! Once the techniques had been learnt this week, we were given free rein to create our own recipe (hurrah!) using… legumes! 😀

Yes! These biscuits contain legumes! Not just any legumes! Life Diets Health favourite legume, the protein packed, iron filled chickpea (garbanzo). In biscuits? Yes why not! I made brownies with cannellini beans so biscuits with chickpeas… why not!? 😀 They’re crunchy, cinnamony, healthy (of course), vegan, dairy-free and gluten-free too! Oh and you can fill them with ice-cream to take them from snack to dessert! These are so tasty I’m sharing them with Deborah at her #PlantBasedPotluck Party and I think I’ll also share them at Angie’s #FiestaFriday with the co-hosts Judi @cookingwithauntjuju and Stef @thekiwifruit.

Gather

• 150g porridge oats (gluten free if required)
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon cinnamon
• 1/2 teaspoon mixed spice
• 50g soft dates
• 100g chickpeas (drained and rinsed)
• 50ml unsweetened plant milk (I used carton coconut)
• 1 teaspoon vanilla extract

Prepare

1. Put the oats in a food processor with the baking powder, bicarbonate of soda, cinnamon and mixed spice and blitz until you have a fine flour.
2. Add the dates and continue to process until the dates are small flecks.
3. Tip the chickpeas in, followed by the milk and vanilla and continue to blend until a natural ball starts to form.
4. Remove the dough and mould together if necessary to make a uniform dough. Roll out and cut into shapes about 0.5-1cm thick.
5. Arrange on a baking sheet and bake at Gas 5 (375f / 190c) for 12 minutes. Cool on the sheet for 5 minutes then remove to a wire rack.
6. Enjoy!

Serve & Store

• Munch away hot out of the oven.
• Allow to cool, carefully split in half with a knife and sandwich back together with ice-cream.
• Decorate with chocolate or icing as desired.
• Store in an airtight container for up to 7 days (they will soften slightly in this time).

Cinnamon Spiced cookies ready for dunking! 🙂

Delicious cinnamon cookies sandwiched with vanilla ice-cream.