Everyone who lives in the UK will have heard of a digestive biscuit. They are probably one of the most popular biscuits to have at snack time. Since giving up sugar, biscuits are one of the food items (as well as chocolate) I miss the most. So I now thoroughly enjoy making sugar-free snacks like biscuits. Plus I have also discovered that I can have spelt flour occasionally.
Spelt is packed with nutrients that many other cereals do not contain. It is high in carbohydrates, as you would expect, but it is also high in protein and dietary fibre. As well as these important compounds, spelt contains significant levels of iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenium, niacin, thiamin, vitamin B6 and folic acid.
The health benefits of spelt are amazing and they include its ability to help regulate the body’s metabolism. Spelt can also aid in creation of sex hormones , increase circulation, build strong bones, improve the immune system, boost digestive function by lowering blood sugar and reducing cholesterol levels in the body.
So for a digestive, these biscuits pack a punch nutritionally. These are filling and healthy. So for me they are a great go to snack. My family love it when I make biscuits especially my husband who is a biscuit monster. These vegan digestives were well received by my little family so, I think, they are well worth a try.
Makes 14 – 16 biscuits
- Mixing bowl
- Mixing spoon
- Baking tray
- Cooling rack
- Gluten free oats x 200g
- Spelt flour x 200g
- Baking powder x 1 tsp
- Ground cinnamon x 1 tbsp
- Ground nutmeg x 1/4 tsp
- Ground cloves x 1/4 tsp
- Vanilla powder x 1/4 tsp
- Baking powder x 1 tsp
- Maple syrup x 125 mls
- Coconut oil x 125 g
- Oat milk or brown rice milk x 60 mls
- Start by mixing all the dry ingredients in the bowl.
- Next put the maple syrup and coconut oil into the saucepan.
- Put on a medium heat and stir until they are combined.
- It should take around 5 – 10 mins.
- Once the ingredients are combined together, leave to cool.
- Then finally add the wet ingredients to the dry ones.
- Mix together and then add in the milk a little at a time until the biscuit mixture sticks together.
- Note; you may need more or less than 60 mls.
- Form a large ball and use your hands to do so if you need to.
- Place the ball in cling film and wrap up.
- Put the dough in the fridge for at least an hour.
- Preheat the oven to 180ºC.
- Then remove the dough from the fridge.
- Using the extra brown rice flour, roll out the dough.
- Roll out the dough to about a half centimetre thickness.
- Use the cutter and make your biscuits.
- Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
- Finally place on a cooling rack and leave to cool.
Vegan Digestives are great with a cup of tea. As I mentioned earlier, they are a great go to snack. Although, as I have also mentioned in other biscuit recipes, they are also a great gift for a friend or relative. I like to use large glass jars to store them in as they are airtight and can be easily given away. We get olives in large jars from the supermarket which make great jars for storing biscuits to give away. However you decide to eat these yummy biscuits, as always, enjoy.