Day twenty… halfway treats

Whoo hoo! I am officially half way in my lent… yes you are right I didn’t start on the same calendar as everyone else. Refer to the first post and day 14 post.

So, for this halfway mile stone, I wanted some vegan “BISKITS” to celebrate. Besides I also promised those who were going away for Easter that I would make them today. So, I have made some savoury biscuit that you can eat with the chunky sauces/chutneys (recipe on day 11 & day 13 blog posts).

Here they are; savoury oat bran biscuit with ginger & rosemary (salty) and currants cookies with oatbran, grapefruit zest and rice milk (sweet).

To make the savoury biscuits, you will need:

1 glass of rice milk

1 glass of oat bran

2 table spoons of sunflour oil

1 tea spoon of grated ginger

½ tea spoon of rosemary

1/ 2 tea spoon of salt

Method: in a mixing bowl, pour your oatbran and the milk. Mix well and leave it for 20 minutes for the bran to absorb the milk. After, add in the ginger, rosemary, salt & 1 table spoon of oil. Mix all well.

Preheat the oven at 175 degrees for 10 minutes. In a ceramic baking dish, spray the rest of vegetable oil. Then, use a tea spoon to form your biscuits as you wish. With the

proportions above, you should obtain 18 to 22 small biscuits. Put in the oven to cook for 40 minutes at 175 degrees.

Once the time is up, get the biscuits out and lay them on a separate plate to cool.

It is ready. You can eat it alone or served with one of the chutneys on days 11 & 12.

Note: unlike normal flour, oat doesn’t rise at cooking. it is slightly compact and gummy. It therefore needs longer to cook and allow the centre of the biscuit to dry completely. Feel free to replace the ginger or rosemary with your preferred spices.

To make the vegan currants cookies you will need:

1 glass of oatbran

¼ glass of rice milk

2 table spoons of sunflour oil

1 apple (your choice)

A tea spoon full of grape fruit zest (didn’t have lemon to hand)

A hand full of dry currants. & 1 pinch of salt

In a mixer, blend together the peeled apple, grapes, half of the currants, 1 spoon of oil, and half the milk.  Once blitzed, pour the melange in a mixing bowl and add in your oatbran. Mix it all well; add in the pinch of salt and whole dry currents. Leave the paste aside for about 25 minutes. For the bran to absorb the liquid and soften.

Preheat the oven at 175c.

Once the paste is ready, use a tea spoon to measure the size of dough per cookie. Shape your cookies and place it on a baking dish. Don’t forget to spray the rest of oil on your baking tray before placing the cookies on it.

Place the tray in the oven and leave to cook for 40 minutes. Mine got slightly burned because I forgot how easily the sugar can burn, so, keep an eye on yer cookies.

When time is up, get the tray out. Put the cookies on a plate upside down to cool. Upside down because cookies are slightly thicker, this will allow the bottom of the cookies to finish drying.

They actually taste really nice. You wouldn’t know that no butter, eggs no sugar were used to make them.

I will definitely make them again with coconut milk. Keep your eyes peeled and let me know how yours tastes. C ya!