Plant based, gluten free and made with oats, flaxseed and blueberries, these delicious tea biscuits are probably the “healthiest” you’ll find…
They pair perfectly with an afternoon green tea.
makes 8 biscuits
Preheat your oven to 400F and line a baking sheet with parchment paper.
In a small bowl, mix the ground flax with water and set aside to thicken.
In a food processor or high speed blender pulse the oats until they become a flour.
In a large mixing bowl, combine the oat flour you made in the previous step, baking powder, coconut sugar, salt and cinnamon and mix well.
Add in the cold vegan butter and mash it with a large fork or pastry cutter until it’s broken up and distributed evenly – it should be crumbly.
Stir in the oat milk, vanilla extract and flax egg until just combined and fold in the blueberries.
Scoop out a small handful size ball of dough and roll it into a ball, placing it down on the parchment lined baking sheet and press down lightly to form a biscuit shape. You may want to wet your hands for this as the dough will be sticky.
Bake for 15 minutes, or until the edges are just golden brown.
Remove from the oven, let cool slightly and enjoy immediately.
Store in the fridge in an airtight container for up to 2 days or 2 months in your freezer.
TIPS & NUTRITION
You can sub in any berries you like or have on hand – for larger berries, chop them up a bit.
You can also use frozen blueberries – run them under warm water in a strainer to defrost them and then let them drain or dry them with a towel.
Enjoy these same day out of the oven or store them in an airtight container in the fridge for up to 2 days in the fridge or 2 months in your freezer.