Apple, Ginger & Buckwheat Biscuits

author:Susannah White
Snack
30Mins
10people
Apple, Ginger & Buckwheat Biscuits
Description
Whole-food plant based biscuits - quick, easy and gluten free.  They may not 'snap' like oil-filled biscuits, but they do go rather well with a cup of tea!
Ingredients
  • 350g Wholegrain Buckwheat Flour
  • 150g Soaked Dates
  • 1 Apple
  • 1 tbsp Ginger
  • Currants To Decorate
Directions
Preheat the oven to gas mark 4
Remove core and chop apple.
Place in food processor along with dates.
Process until smooth.
Add flour and ginger gradually until a dough forms. 
Cut shapes and bake for ten minutes.

Same Category

Snack
Cherry & Almond Cake
60Mins
12people
Cherry & Almond Cake
A classic flavour combination that is sweet, rich and decadent.  This cake is deceptively easy to make.

This is a plant-based but not whole-foods cake.  Why not whole-foods?  Well, it's quite tough to make a proper sponge cake without using flour!  In this instance we used a self-raising gluten free flour.  We also opted to use coconut palm sugar instead of dates to sweeten to keep the sponge a little lighter.  

As our usual sugar-free cherry fruit spread was not available, I used my 92 year old grandmother's cherry and apple jam recipe.  I used sugar for the first time in years.  Next time I'll try making it without the sugar and see if it works; I bet it does.

 
Snack
Two-Way Butternut Squash Muffins
60Mins
12people
Two-Way Butternut Squash Muffins
Why two-way?

Eaten hot, these delights taste like sticky toffee pudding and eaten cold with lemon icing, they're a dense, moist muffin.

Made using apples, butternut squash and walnuts so some really valuable nutrients are easily consumed - and the flavour really is delicious.
Snack
Chocolate Vary Cake - A versatile brownie recipe
60Mins
10people
Chocolate Vary Cake - A versatile brownie recipe
Like many across the world at the moment, our family hasn't been able to get any fresh fruit or vegetables for over a week.  We had only one banana left - which is an issue because we usually eat about 60 bananas between us every week.

I usually use bananas as a base for baking but today adapted this recipe to include sweet potatoes in place of bananas.  I really think this recipe is very versatile and could be adapted in so many ways.  
Snack
Hazelnut & Chocolate Soft Cookies
25Mins
8people
Hazelnut & Chocolate Soft Cookies
Soft, nutty, chocolatey and 100% whole-food plant-based.  What more could you ask for?  These cookies are quick to make - and delicious to eat.  I'm so pleased with how this recipe turned out!

Although nuts are best consumed raw, we keep the temperature and cooking time to a minimum to maximise the nutty nutrition.

Providing nearly a quarter of your daily fibre and a fifth of your iron and magnesium needs, they're good for you and your inner-bugs.