Cinnamon Biscuits Free-From and Vegan

Cinnamon biscuits Free-From and vegan

These have a surprise hidden ingredient! πŸ˜€

So, I am currently studying (what a surprise! am I ever not)! πŸ˜› My current course is to update my plant based cooking skills! πŸ™‚ 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 toΒ 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 thoseΒ 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! πŸ˜€

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 beansΒ so biscuits with chickpeas… why not!? πŸ˜€ 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 toΒ 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 @cookingwithauntjujuΒ 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 spiceΒ 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)Β 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 biscuits Free-From and vegan

  • Servings: makes 15
  • Difficulty: medium
  • Print

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 spiceΒ 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)Β 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).

No Comments

  • cookingwithauntjuju.com 14th November 2015 at 12:27

    What an interesting combination of ingredients – I wish I could try one or two. I am not a chickpea fan but I bet in your biscuits they add some good flavor and of course are healthy. Thanks so much for sharing all this information with Fiesta Friday. Have a good weekend πŸ™‚

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 15th November 2015 at 00:38

      Thank you Judi πŸ™‚ The chickpeas add protein and act as a binder in these free-from biscuits. They don’t taste of chickpeas! πŸ™‚ If you lived nearer you’d be welcome to come and share them! πŸ™‚ Hope you are having a great weekend πŸ™‚

      Reply
  • Elaine @ foodbod 14th November 2015 at 13:41

    Fabulous!!! They look good πŸ™‚

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 15th November 2015 at 00:41

      Elaine πŸ™‚ Thank you! They’re very yummy. I made some savoury ones too (which you’d probably prefer) but I’m saving those for another day! πŸ™‚ Enjoy the rest of your weekend x

      Reply
      • Elaine @ foodbod 15th November 2015 at 07:02

        I’ll look forward to the savoury recipe then πŸ™‚ have a good Sunday xx

        Reply
  • peanutbutterandellie 14th November 2015 at 21:01

    Chickpeas!? A surprise indeed! But a protein-filled and tasty surprise!
    These look incredibly delicious (especially with vegan vanilla ice cream sandwiched between them!)!
    https://peanutbutterandle.wordpress.com

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 15th November 2015 at 00:51

      Thanks Ellie… I know – chickpeas! πŸ˜› I can’t believe how very delicious these are! Oh and you could sandwich them with peanut butter too! πŸ™‚ I discovered they’re very tasty with almond butter and banana!

      Reply
  • JayanthiSindhiya 15th November 2015 at 01:18

    They look pretty and healthy too

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 22nd November 2015 at 23:23

      Thank you πŸ™‚ Pretty… healthy AND tasty! πŸ˜› πŸ™‚ Let me know if you have time to try them! πŸ™‚

      Reply
  • The Kiwi Fruit 15th November 2015 at 18:56

    These look great. I love chickpeas so I think I will have to give this a try. They looks so good and snappy.. yum and then with the ice-cream. Thanks for bringing these to fiesta friday!

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 15th November 2015 at 23:54

      Thanks Stef πŸ™‚ They’re definitely worth trying, especially with the ice-cream! Thanks for co-hosting Fiesta Friday this week… lots of yummy goodies to try! πŸ™‚

      Reply
  • Arl's World 17th November 2015 at 02:36

    They look like yummy biscuits!

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 17th November 2015 at 23:16

      Thank you Arlene πŸ™‚ They most certainly are! I think I might have to veganise your pumpkin-banana bread… sounds delicious! πŸ™‚

      Reply
  • Sophie33 20th November 2015 at 08:45

    I thick that these tasty spiced cookies rock my taste buds! ooh yes! I will make them this afternoon! Yummm!

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 20th November 2015 at 14:07

      Love that Sophie “rock my taste buds” πŸ™‚ Have fun making them… and eating them! πŸ™‚ Let me know what you filled them with. x

      Reply
  • Sophie33 23rd November 2015 at 06:25

    I made them & filled them with raw vegan healthy nutella spread!

    Reply
  • Party bites and goodbye 2015! | Life Diet Health 31st December 2015 at 13:06

    […] Cinnamon Biscuits […]

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