How to make vegan sprouted digestive biscuits. These are popular biscuits (cookies) from the UK. There are various brands and of the ones I saw at a local international market, I noticed the majority of the basic digestive biscuits contained dairy milk. There are maybe 2-3 kinds that don’t contain dairy milk, but you’ll find that they all most likely contain palm oil. To help these biscuits live up to their name, I used two ingredients, sprouted flour and rolled oats, which may have digestive advantages. These are really simple, delicious and nutritious biscuits. I hope you get a chance to make and enjoy them!
No music version here:
200g sprouted wheat flour
50g rolled oats
50g cane sugar
80g melted refined coconut oil (you can also use virgin)
80g plain unsweetened almond milk
1 tsp salt
1 tsp baking powder
Grind rolled oats to flour consistency.
Combine and mix all ingredients.
Roll out dough and form biscuits.
Bake at 375F for 13 to 15 mins (time & temp. vary)
Let them cool and store in airtight container. They will be more crisp the next day.
Yield: approx. 2 dozen circle shaped biscuits (approx. 2.5in diameter, 1/8in height)
Sensible Plate is about inspired vegan cooking.
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Music: “The Process” by LAKEY INSPIRED