These are a delicious sweet and crispy treat with a coffee and perfect for unexpected guests! You can make them more special by drizzling them with melted dark chocolate!
These would also make a lovely vegan Christmas gift for a foodie friend!
• 375g plain flour
• 1½ tsp baking powder
• 1/2 teaspoon salt
• 150g light brown or coconut sugar
• 3/4 cup smooth unsweetened applesauce or 3 flax or chia eggs *
• 2 tablespoons coconut oil melted
• Zest of one organic, un-waxed orange
• 1 teaspoon mixed spice
• 1 cup hazelnuts, toasted and chopped
• ½ cup dried cranberries
*to make applesauce just blend a couple of washed and cored eating apples in a blender or food processor. You don’t have to peel or cook them.
*To make one flax or chia egg, use 1 tablespoon ground flaxseeds or chia seeds to 3 tablespoons water. Just mix and let sit for 10 minutes.
1. Preheat oven the 325°F/170C
2. Line two baking trays with baking paper.
3. In a large bowl, mix together the flours, baking powder, mixed spice and salt.
4. In a medium bowl, whisk together the sugar, applesauce or flax eggs, oil and orange zest.
5. Stir the sugar mixture into the flour mixture, add the nuts, cranberries and bring it together into a dough with your hands.
6. With floured hands, shape the dough into three, 3-inch wide “logs” about 3/4 inch thick, with the ends squared off.
7. Place these on the baking trays.
8. Bake the logs for about 25 minutes.
9. Remove the trays and reduce the oven heat to 300°F/150C
10. Cool the logs on a rack for 30 minutes.
11. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices. A bread knife or serrated knife works best.
12. Place the slices cut side down on the cookie sheets.
13. Bake 5-10 minutes, or until golden on the bottom.
14. Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
15. Cool on racks, then store in an airtight for up to two weeks.
🍃 Health educator🍃