Here in Greece we can buy digestives biscuits as either a plain biscuit or one that is covered on one side in chocolate. I am yet to discover a vegan and gluten-free friendly digestive biscuit until now, that is. I really love homemade biscuits (I prefer homemade everything really) over store bought, any day.
These are have a little crunch to them, they also are a little bit crumbly and definitely not too sweet. But here’s the thing, I’m not really sure if my vegan, gluten-free recipe for Digestive Biscuits can actually be called a “Digestive Biscuit“. For one, these biscuits do not contain baking soda! Since these do not contain baking soda can they in fact help with the Digestion? I can only assume, that when ingested, small minute amounts of baking soda when mixed with water could help with heartburn, but cooked baking soda, helping heartburn – well, I doubt that it has any effect on digestion at all.
Of course the next debate… biscuit or cookies! To me… being an Aussie girl, I believe that a Cookie is meant to be three things. Cookies must be: Softer, Thicker and definitely Richer than a biscuit. Therefore, a Biscuit must be firmer than a Cookie! Are you still with me…
If you would like to make these sweeter you could easily just add a little more sugar to the recipe. And if you don’t need these to be gluten free, feel free to swap the gluten-free flours out for say… all purpose flour however just remember to add a teaspoon of baking soda.
For now though, let’s go and bake up a batch of these delicious biscuits.
Into your food processor place the oats and pulse until you have a flour consistency. If you don’t have a food processor then use a blender to do the same trick with the oats.
When I make these, I usually just pop the oats, rice flour, tapioca flour, salt and coconut sugar together into the food processor (time saving reasons) and pulse away until I’m happy with the consistency. As you can see I prefer to still have some oats visible.
Now I usually go ahead and place this lovely flour combination into a medium sized mixing bowl and slowly add the melted coconut oil and non-dairy milk 1 tablespoon at a time and bring it all together to form a ball. By doing this slowly, you will prevent ending up with an overly wet dough. If, for some reason you end up with a dough that is is to dry, add another tablespoon of liquid. What you want to end up with is a slightly sticky and tacky dough.
Dust your work space with a little extra rice flour and roll out to approximately 3 – 5mm.
Ready to cut your biscuits. Choices… round or square or any other shape really. Whatever, cookie cutter you choose I’m sure your biscuits will be delicious!
I used 2 different sizes in cookie cutters… just for fun. Place biscuits on a baking tray lined with parchment paper and bake at 180 degrees celcius/356 fahrenheit for approximately 12-15 minutes. Just until they start getting golden around the edges.
Allow to cool slightly and pair them with as I have a glass of delicious almond milk or perhaps a cuppa. Store in an airtight container.
I hope you enjoy these as they are:
- Not overly sweet
- Perfect for pairing up with Milk
- Great for lunchboxes
If you try this recipe, let me know by leaving a comment and/or rating, and don’t forget to tag your photos to #schiavone360 on Instagram as I would love to see your photos.
Love and friendship,
- ½ cup rice flour
- ½ cup tapioca flour
- 1 cup rolled oats
- ¼ tsp salt
- ¼ cup coconut sugar
- ¼ cup + 2 Tbsp coconut oil
- 5 - 8 Tbsp almond milk
- extra flour for dusting
- Preheat your oven to 180 C /356 F fan force and line a baking tray with parchment paper.
- In a food processor add the oats and blitz until like it becomes flour like consistency.
- Combine the rice flour, tapioca flour, salt and sugar and add to the oat flour and pulse 10 - 15 seconds or until well combined.
- Add the coconut oil and process again.
- Add 5 Tablespoons of almond milk and process again. If the dough is not slightly tacky or riding the "s" blade as a ball. Gradually add more almond milk, 1 tablespoon at a time and processing. The dough should be like a ball shape.
- Dust your surface with flour and roll to 3mm thickness.
- Form cookie shape with cookie cutters, and place onto prepared baking sheet. The biscuits do not rise or spread out whilst cooking.
- Bake for 12 - 15 minutes or until just golden around the edges.
- Cool completely before eating and enjoying. Store in an airtight container for 5 days.