Ingredient: Bob's Red Mill GF All Purpose Baking Flour

Gluten Free Vegan Triple Almond Easter Cookies

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 Vegan Triple Almond Easter Cookies
These cookies are packed with plant protein and bursting with almond flavour – the perfect healthy Easter treat.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
  • 2 cups Bob's Red Mill GF All Purpose Baking Flour
  • 1 cup Ground Whole Almonds
  • 1 tsp Ground Cinnamon
  • 1 pinch Salt
  • 1/3 cup Agave nectar
  • 1/3 cup Rapeseed oil
  • 1/3 cup Almond butter
  • 18 whole Almonds for decoration
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Ingredients
  • 2 cups Bob's Red Mill GF All Purpose Baking Flour
  • 1 cup Ground Whole Almonds
  • 1 tsp Ground Cinnamon
  • 1 pinch Salt
  • 1/3 cup Agave nectar
  • 1/3 cup Rapeseed oil
  • 1/3 cup Almond butter
  • 18 whole Almonds for decoration
Instructions
  1. Preheat the oven to 160°C and line a baking tray with baking paper.
  2. Measure out your ingredients.
  3. Combine the flour, ground almonds, cinnamon and salt. Add the agave, almond butter and oil, add to flour mixture and blend.
  4. Roll into a ball shape and press into an oval. Press each cookie to flatten and decorate with the almonds.
  5. Bake for about 10-15 minutes, until cookie starts to brown a little.
  6. We like to eat ours with glass of chocolate oat milk!
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Gluten Free Oat Muffins

Print Recipe
 Gluten Free Oat Muffins
Course Desert
Servings
Muffins
Ingredients
  • 100 g Brown Sugar
  • 120 ml Vegetable Oil
  • 90 g Bob's Red Mill GF Quick Oats
  • 1 tsp Vanilla Extract
  • 240 ml Plain Yogurt
  • 1 tsp Baking Soda
  • 120 g Bob's Red Mill GF All Purpose Baking Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 tsp Xanthan Gum
Course Desert
Servings
Muffins
Ingredients
  • 100 g Brown Sugar
  • 120 ml Vegetable Oil
  • 90 g Bob's Red Mill GF Quick Oats
  • 1 tsp Vanilla Extract
  • 240 ml Plain Yogurt
  • 1 tsp Baking Soda
  • 120 g Bob's Red Mill GF All Purpose Baking Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 tsp Xanthan Gum
Instructions
  1. Preheat oven to 180°C. Lightly grease a 12-cup muffin pan or use foil liners; set aside.
  2. 

In a blender container, grind gluten-free quick oats until the consistency of oat bran. Measure 90g and set aside.


  3. In a large bowl, beat together the egg, brown sugar, and oil. Stir in the oat bran and vanilla.
  4. In a separate bowl, mix together the yogurt and baking soda; set aside.


  5. Sift together the gluten free all purpose flour, baking powder, salt, and xanthan gum. Add to the egg-sugar mixture alternately with the yogurt mixture.


  6. Fill the muffin cups and bake for 20-25 minutes, until the muffins are lightly browned. Remove from the pan and cool on a wire rack. Makes 12 muffins.
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