Sorghum vegan biscuits – gluten free

I already have sorghum biscuits recipe, but I wanted to make another one without dairy and eggs in it. Without any experience in creating vegan recipes, I just tried to combine dry ingredients with oil and apple puree. The dough was hard to get into a ball, it needed some extra moisture that was provided by added water. It worked well and for 1 tray of biscuits you need 100g of sorghum flour and the rest of ingredients is very easy to remember, their quantity is 40 grams.

The dough is soft and sticky, but easy to work with using wet palms. Additional ingredients can enrich both the taste and texture of biscuits. These biscuits have hard crunchy crust and are soft and chewy inside.

Ingredients:

  • 100g sorghum flour
  • 40g ground golden flax
  • 40g raw sugar
  • 40g pure apple puree
  • 40g olive oil
  • 40g/ml water

extras

  • sesame seeds
  • chopped peel
  • crushed nuts
  • cinnamon powder
  • Demerara sugar

Preparation:

  • mix sorghum flour, ground flax and sugar
  • add apple puree and olive oil
  • mix together and add water
  • combine all ingredients and let the mixture rest for 10-15 minutes
  • incorporate any fillers, if using
  • shape the dough with wet hands into a ball
  • flatten the ball, you can use any type of ingredients for the surface, I used sesame seeds or the mixture of cinnamon powder with Demerara sugar
  • place biscuits on a tray lined with backing paper, they will remain the same size during baking
  • I like my biscuits quite thin, but it is your choice how thin you want them
  • all biscuits will fit on one tray
  • there is the second way to make more uniform biscuits
  • I place flatten dough discs on a sheet of baking paper in a flat tray with very low borders
  • I then roll the rolling pin over it to make all dough pieces the same thickness
  • it can be also done with the help of the rolling pin with adjustable edges
  • bake in preheated to 180C oven fan enforced for 18-20 minutes, time depends on your oven and the thickness of the dough

These biscuits are nice both warm and completely rested. They can be stored, I believe, for a long time, but survived only till the next day in our house.

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