Spiced Apple Biscuits

IMG_6415The last few weeks I have spent a lot of time in the kitchen making a huge range of desserts. Why? I enrolled in Deb Durrant’s ‘Sweet‘ online course to learn more about raw plant-based desserts, the art and science. I have learnt so much and I’m looking forward to creating more of my own recipes with my new knowledge.

My first treat that I am going to share is my Spiced Apple Biscuits. I have never made raw biscuits before, in part because I didn’t know how and I had also never found a recipe. Until now. These biscuits are SO moorish and are lovely with a cup of chia tea, in front of the fire.
Ingredients:

  • 1/4 cup + 2 Tbs almond flour
  • 2 1/4 cups cashew flour
  • 1 3/4 cup oat flour
  • 1/2 cup dried apple, chopped
  • 1/2 tsp ginger powder
  • 1 tbs coconut sugar
  • 1/2 tsp cardamom powder
  • 1/4 tsp celtic sea salt
  • 1/2 cup date paste
  • 1 drop doTerra Cassia Essential Oil

Prior Preparation:

  1. Soak dried apple in 3/4 cup of filtered water. Add 1 drop of doTerra Cassia Essential Oil to the soaking apples. Leave to soak for 1 hour.

Directions:

  1. In a large bowl mix the almond flour, cashew flour, oat flour, ginger powder, coconut sugar, cardamom and celtic sea salt.
  2. Drain the apple pieces, reserving the soaking water. Add the drained apple pieces to the bowl and mix through.
  3. Add the date paste and 2 Tbs of the reserved apple soaking water to the mixture and and gentle mix it through the dry ingredients to form the biscuit dough.
  4. If the dough is dry add more apple soaking water, 1 Tbs at a time.
  5. Spiced Apple BiscuitsPlace the dough between two Teflex dehydrator sheets and roll the dough out to about 0.5cm thick.
  6. Using a biscuit cutter, cut out the biscuits.
  7. Place the biscuits on the dehydrator mesh sheets and dehydrate for 12 hours at 46C.
  8. Turn the biscuits over and continue to dehydrate for another 8 – 12 hours. This will depend on how chewy or crunchy you like your biscuits.
  9. Allow to cool before storing in an air tight container in the fridge.

While I was typing up this recipe I decided to make them again as I remember how much I loved the biscuits. My Mum, who was a high school cooking teacher, (yes she even taught me but that is another story) is always interested in what I do in the kitchen and how I create dishes without cooking. Most of them she will try and she always gives me feed back. I know she loved these biscuits, because every time I went to the container for one, she would call out “I’ll have one too thanks.”

I would love to know if these become a favourite in your house.

In vibrant health, Vicki