A 21st century version of a recipe from the classic ‘Vegan Cooking’ by Eva Batt.
You will need:
85g coconut oil, melted if necessary (my kitchen tends to be rather cold as it has no central heating – for some unknown reason – so I do find that I have to pop the required amount of coconut oil in the microwave* for 30 seconds to soften)
85g plain flour (I use unbleached flour)
85g millet flour
85g ground almonds
Juice of one lemon, plus grated peel
2 tablespoons rice malt syrup
1. Mix all ingredients together using a food processor or wooden spoon (and hands) until a dough is formed.
2. Press into two round 7″ cake tins.
3. Bake in a preheated oven at 180°C for 25 minutes or until golden.
4. Remove from the oven and cut into triangles, then leave to cool, et voilà!
*From an environmental viewpoint microwaves are excellent because they use far less energy than a conventional cooker to perform the same task. This also lessens electricity bills, which is always good 🙂