I have always loved baking and I have never found it difficult. I lot of people complain that choux pastry is hard to make but I used to be able to make the most beautiful, light and crispy profiteroles. I could not, however, make what is possibly the easiest thing to bake – biscuits (cookies for our American friends). I don’t know why but I just have just never had the knack for baking great (or even edible) biscuits.
Once I changed to a vegan diet though that all changed. I cannot explain it but I can make great vegan biscuits and I’m even using recipes that I have created myself when in the past I was using recipes that professionals had written but in my hands, they still failed.
The downside to this is that my husband and I now eat too many biscuits. They are just so quick and easy to make and stick in the oven when a sweet craving arises or when visitors drop by which is handy.
- 200g (7 ounces) gluten-free self-raising flour
- ¼ cup almond meal
- 130g (4.6 ounces) brown sugar
- 125g (4.4 ounces) vegan margarine
- ¼ cup almond milk
- 1 ½ cups pecan pieces
- Pre-heat oven to 180°C (356°F).
- Break or chop pecans into pieces (I usually halve each half)
- Add flour, almond meal and sugar to a medium bowl
- Mix through until it is all combined
- Add margarine
- Pour the almond milk into a ¼ cup measure
- Put on some disposable gloves (or keep bare hands if you prefer and squish the margarine through the dry ingredients until it is really well combined
- Add the pecans and pour in the milk
- Squish some more until the milk and pecans have been mixed through
- Roll dough into small balls and place on a baking tray covered with baking paper
- Place in over for 17 minutes, remove and cool on a rack
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