One thing I should probably tell you all now is that I’m not really a biscuit kinda gal! In fact I’m much more into savouries than sweets-pass me the crisps and salted popcorn! However I still enjoy making biscuits and sweet treats though and I like to give them to people as gifts or have them handy if people are visiting. Biscuits, cakes and desserts will still be a big part of my blog because I really do like the challenge of creating food that other people enjoy without the necessity of the eggs, butter and milk.
When I started my food business last year, I made what people needed and wanted. That was birthday cakes and slices and cupcakes and bliss balls. I filled a hole that needed filling but it wasn’t really where I had imagined my vegan cooking to go. However I’m glad it did because through trial and error, I’ve learnt so much!
Experimenting with vegan baking can be like a science experiment because once you take the eggs away you are thrown into a world of problem solving. Cakes that once used to have a teaspoon of baking powder now have a tablespoon! You are making flax seed eggs and adding vinegar to nut milks and making apple puree….don’t panic, we will get to all that eventually.
These biscuits are really easy and they don’t require you to source any strange ingredients. You probably already have all these ingredients in your kitchen! The biscuits are soft and chewy(yes of course I do try them!)and despite having two types of sugar and bananas, they aren’t overly sweet. I admit they aren’t the healthiest biscuit option due to the sugar content and I plan to experiment with adding dates instead of sugar in the future. I’ll get back to you on that…in the mean time, have a go with this recipe and let me know how you get on!
- 130g smooth peanut butter
- 1 large banana or 2 small ones (older bananas are perfect)
- 70g of light brown sugar
- 100g of caster sugar
- 1 1/2 teaspoons of vanilla extract
- 2 cups of plain flour
- 1 tablespoon of baking powder
- Handful of dark vegan chocolate chips (optional)
1.Preheat your oven to 190°C.
2.Combine your banana and peanut butter in a food processor. Blend until smooth.
3. Add your sugars and vanilla to the mixture and blend.
4.In a separate mixing bowl sift your flour and baking powder together. Then add to your peanut butter/banana mix.
5.If you have a ‘dough’ setting on your food processor, use this setting to combine all or just use a low speed to combine.
6. Add your chocolate chips to your dough either by hand or in the food processor. Once complete, put your dough in the fridge to cool while you set up your baking trays.
7. The dough makes roughly 25-30 biscuits depending on how big you make them so you will need 2 baking trays. Line your trays with baking paper.
8. Roll your dough into small balls and place on your baking tray. Press them lightly with a fork. You may have to dip your fork into flour a couple of times if sticky.
9. Cook in your preheated oven for 10 minutes. They cook really quickly so don’t go too far away.
10. Leave to cool on the baking tray for about 5 minutes. Then transfer to a wire rack to finish cooling.
Measuring the amount of banana isn't a perfect science. How big is a large vs medium vs small etc?! If you dough is too sticky, add a little more flour.