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Halloween Bat Biscuits [Vegan]

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Who said bat biscuits were just for Halloween! Make like a bat and use your somewhat less advanced sonar skills to find your kitchen and make these delightful little morsels at once.

Halloween Bat Biscuits [Vegan]

Ingredients

Biscuits

  • 1 cup spelt flour
  • 1/2 cup porridge oats
  • 1/4 cup cocoa  powder
  • 1/4 cup ground almonds
  • 1 tsp  ground ginger
  • 1/2 tsp baking powder
  • 1/2 cup soya milk
  • 1/4 cup oil

Chocolate topping

  • 1/2 cup vegan chocolate chips
  • splash of soy milk

Preparation

  1. Pre-heat the oven to 390 degrees fahrenheit.
  2. Blitz the porridge oats in a blender until they are flour like.
  3. Mix all the dry ingredients in a large bowl.
  4. Combine the soya milk and oil and set it aside – it will curdle a bit, that is fine.
  5. Gradually pour the soya/oil mixture into the dry ingredients and mix until a firm dough ball is formed. If it is too dry add a little more soya milk or if it’s too wet stop adding liquid and add some more flour.
  6. Roll out the dough and use the cookie cutter to cut out bat shapes – or any other shape you wish. I think (can’t quite remember) I got about 18 biscuits.
  7. Bake in oven for 20-30 minutes ensuring to keep an eye on them. Cool on a cooling rack.
  8. Melt the chocolate buttons and soya in a heavy bottomed pan and spread on the cooled biscuits. Allow to cool/set before eating.

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AUTHOR & RECIPE DETAILS


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Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland, she currently resides in Penzance, Cornwall where she does the odd bit of acting, a whole lotta cooking and a fair amount of eating. Her other passions include photography, writing, playing her uke and all things retro. Follow her ever-evolving vegan journey and delicious cruelty-free eats, which are regularly chronicled on her beloved blog Pea Soup Eats.


 

 

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To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge. To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you'd like more lemon flavour, add more lemon juice! I like mine quite tart - no pun intended, seriously - so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good!

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