Harness the power of purple and enjoy gluten-free, dairy-free vegan biscuits packed with blueberry goodness.
Blueberries are sweet and nutritious, packed full of vitamins and antioxidants. Add a touch of beetroot and the healthy factor goes through the roof.
Beetroot is thought to help lower blood pressure. This is primarily due to its high concentration of dietary nitrates, which the body converts into nitric oxide. Nitric oxide acts as a vasodilator, relaxing and widening blood vessels to improve blood flow and which reduces pressure.
Blueberry and coconut cookies
Gluten-free, dairy-free vegan biscuits packed with blueberry goodness
Ingredients
- 90 g gluten-free oats
- 55 g sweetened shredded coconut
- 45 g ground almonds
- 1 tablespoon Beetroot powder
- 75 g dried blueberries
- 50 g coconut oil
- 50 g brown sugar
- 50 ml warmed soya milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon gluten-free baking powder
- For decoration
- 50 g dark chocolate
- Scant teaspoon coconut oil
Instructions
- Preheat oven to 350F/gas mark 4.
- Line a large baking sheet with parchment paper.
- Put all the ingredients into a bowl and combine well. Doing it by hand means the blueberries stay intact.
- Form the mixture into 12 balls.
- Put them on the baking tray about 2 inches apart and gently flatten the tops.
- Bake for 12 – 15 minutes.
- Let them cool completely.
- For the dipping chocolate.
- Break the chocolate into pieces and melt with the coconut oil.
- Dip the biscuits in chocolate and put them back on the tray.
- Refrigerate until the chocolate sets.
Other recipes you may like:
• Bakewell pudding
• Coconut flour pancakes with blackberries
• Lemon meringue pie