espresso almond biscuits

1Tbs ground flax seeds

2Tbs soy milk

0.25c agave or maple syrup

0.25c coconut oil, warmed to liquid

1tsp vanilla essence

1tsp ground cinnamon

80g ground almonds

1c plain flour

 2Tbs finely ground coffee

0.5tsp bicarb soda

0.25tsp salt

heat oven to 165C. with a fork, whisk flax seeds and milk in a large bowl. stir in sweetener, oil, vanilla and cinnamon. in a separate bowl, mix the dry ingredients with a whisk. add to wet ingredients and mix until combined. form rounded teaspoons of mixture and place on baking sheet, flatten to 1cm thick. bake for 10-13 minutes. 

i wonder if these could be made into pfeffernusse...

fathers day biscotti

1c sugar
3tsp egg replacer (orgran) mixed with 6Tbs water
1-2 lemons, finely grated rind
1tsp vanilla essence
2c plain flour
0.5tsp baking powder
150g whole raw almonds



heat oven to 170C and line a baking tray with baking paper.


mix the sugar, egg replacer mix, rind and vanilla in a large bowl.


gently mix the flour and baking powder into the liquid until combined. add in the almonds and knead lightly until the dough is homogeneous. add a little flour or water a teaspoon at a time if the dough is too sticky or too dry.


divide the dough in two and form logs about 15cm long, 3-4cm wide, and flatten slightly on top. bake for 30 minutes, remove from oven and allow to cool for at least 30-45 minutes. leave the oven on!


use a serrated knife to cut the logs into 0.5-1cm thick slices. lay flat on the baking tray, and return to the oven for 15-20 minutes, turning halfway through cooking. remove from oven and allow to cool; store in an airtight container.