Need a quick afternoon pick me up? Try these yummy lemon biscuits with a cup of tea. Super quick and easy!
100g Nuttelex or other dairy free spread
1 tsp of vanilla
1/2 cup of caster sugar
Zest of a lemon
1 tsp of baking powder
1 tablespoon of soy or other dairy free milk
1 1/4 cups of gluten free plain flour
Preheat oven to 190 degrees
Beat nuttelex, sugar, vanilla and lemon zest until light and fluffy.
Sift flour and baking powder into nuttelex mixture
Fold in flour with a spatula
Gradually add enough of the milk to create a soft dough that isn’t too sticky. If it starts sticking to your fingers, add a little more flour.
Roll into approximately 15 balls, and flatten into discs
Bake for 8 minutes, until lightly golden
The school holidays are here, and it’s the perfect time to get the children into the kitchen. My children love these crunchy treats. They are great as an occasional lunchbox treat, and are very easy to make.
Gluten, dairy, soy, nut, and egg free
3 cups of organic, gluten free puffed rice
2 tablespoons of chia seeds
2 tablespoons of raw cacao powder
2 tablespoons of rice malt syrup
2 tablespoons of coconut oil
one teaspoon of vanilla essence
pinch of salt
combine coconut oil, vanilla and rice malt syrup in a bowl. Microwave for one minute. Stir until coconut oil is melted.
Add cocao, puffed rice and chia seeds. Stir gently until well combined.
Pour mixture into a shallow tray cover with plastic wrap, and firmly press until flat on top. Refrigerate overnight.
Cut into squares to serve.