Does anyone know of a vegan biscuit recipe I can cook with 6 and 7 year olds.?
Ingredients 4oz soya marg 1oz sieved icing sugar 5oz plain flour bar of your favourite vegan chocolate, melted Notes These are nice with a few drops of vanilla essence added at the creaming stage. Instead of the chocolate topping you can sprinkle the biscuits with sugar before cooking (although the choccie topping is best!). Method Cream the marg and sugar until very soft. Add the flour and mix well. Using a piping bag, pipe the mixture into fingers, rosettes and rings onto a greased baking tray. Chill in a fridge for 15 minutes. Bake in a moderate oven for 10 to 15 minutes. Cool on a wire tray. Cover the biscuits with melted chocolate and leave to set.
I made some great Vegan banana muffins for a vegan friend – it wasn’t this recipe, but it was similar (not cookies, but still a recipe) Vegan Banana Muffins These flavorful muffins are a healthy and delicious family favorite! A variation on this recipe is to add 1/2 cup semi-sweet chocolate chips before baking. SERVES 12 , 12 muffins (change servings and units) 4 ripe bananas 1/2 cup brown sugar or pure maple syrup 1/2 cup vegetable oil 1 teaspoon cinnamon 1 teaspoon cardamom powder 3/4 teaspoon salt 1 cup whole wheat flour 1 1/2 cups white flour 1 teaspoon baking powder 1 teaspoon baking soda Directions 1Preheat oven to 350 degrees 2Grease or place cups in tin for 12 muffins. 3Mash bananas in a bowl. 4Add oil, sugar or maple syrup, salt, cinnomon and cardomon and mix. 5Add flours, baking powder and baking soda and mix. 6Spoon into muffin tins and bake for 20-25 minutes until muffins are done and slightly browned on top.
Biscuits Ingredients: 1 cup unbleached flour (if available) 1 cup whole wheat flour (keeps best in fridge) 1/4 cup wheat germ (keeps best in fridge) 1 tablespoon baking powder (I prefer Featherweight aluminum-free) 1/2 teaspoon Salt Sense (lower sodium, but other salt is fine) 1/4 cup canola oil (or vegetable or light olive oil) 6-8 oz. almond milk (or soy milk, rice milk, etc., any-fat version) Directions: Use a large bowl. Stir the dry ingredients together. Pour in the oil, then cut it in with a pastry blender or two butter knives until mixture is pebbly — small pebbles throughout. Gradually stir in the milk. I eyeball it at this point, pouring straight from the container. Stop adding milk when the mixture forms a ball, separating from the bowl sides. Put foil on a baking sheet (or use a nonstick one) and preheat the oven to 450 degrees or so. Divide the dough into 6 to 12 pieces and place on the sheet, evenly spaced. Bake for about 10 minutes — biscuits will be firm to the touch w
