Bank holiday baking: vegan spicy almond butter biscuits

For this recipe, I use teff flour, which is made from ground grass seeds. Teff is naturally gluten-free and is rich in protein and minerals such as magnesium, phosphorus, iron and zinc, as well as being a good source of fibre. You can replace the almond butter with macadamia butter, if you prefer.

Spicy Almond Butter Biscuits

Makes about 20

Ingredients
325g teff flour
½ tsp sea salt, plus extra for sprinkling
½ tsp ground cinnamon
375g Almond Butter (see below)
200ml maple syrup
200ml cold-pressed coconut oil, melted
½ tsp vanilla powder
¼ tsp ground ginger

Method
Preheat the oven to 175°C/gas mark 4.

Mix together the flour, salt and cinnamon in a bowl. Add the almond butter, syrup, coconut oil, vanilla and ginger. Mix thoroughly until combined into a ball of dough.

Roll the dough into 20 small balls and place them spaced apart on a large baking tray lined with baking parchment. Carefully flatten the balls using the back of a fork. Sprinkle the tops with a little extra salt.

Bake the biscuits for 10 minutes until crisp and golden. Leave to cool on a wire rack.

Serve immediately or store.

Almond butter

This butter is really creamy with a nutty flavour. It’s nice spread on toast and is good for baking, cooking and in Asian dressings.

Makes about 200g

Ingredients
200g almonds
a little sea salt

Method
Add the almonds and salt to a food processor and blend on the highest speed for 20-30 minutes until smooth. Pause every now and again to scrape down the contents from the sides of the mixer bowl.

Spoon into a clean jar with a tight-fitting lid and store in the fridge.

The butter will keep for about 3 weeks.

Extracted from Vegan Dairy by Emelie Holm (Pavilion, approx €18).