Low fat, quickly made and vegan…AND delicious!!
VEGAN COCONUT-BISCUIT WITH RASPBERRY FILLING
360 g spelt flour
4 Tbsp flour
½ Tbsp salt
100 g coconut flakes
160 g white sugar
½ Tsp vanilla sugar
Grated lemon zest from 1 organic lemon
60 g neutral (rape-seed) oil
500 ml sparkling mineral water
250 g raspberry jam (vegan)
3 Tbsp sugar and coconut flakes for outside
Preheat oven to 180°C. Mix all dry ingredients and then all wet ingredients until a smooth batter forms. Fill onto a baking paper lined baking sheet and spread to cover the entire dish. Bake for 10-15 minutes. While still warm turn biscuit onto a sugar and coconut covered baking sheet. Carefully remove baking sheet from top and spread biscuit evenly with jam. Roll up lengthwise and cut into 2 cm thick rolls.