Bitesized Almond & Oat Biscuits. In this post, I want to share with you why I switched over to a milk alternative and how to make almond milk. This is still huge considering all the research that has come to light. Bite-Sized: News about restaurants and food New Jack's Oyster House chef, More Perecca's takeout and Rooted by Steuben St. Market.. toasted-almond butter and blood orange. DeLallo Whole-Grain Cinnamon Almond Biscotti comes in an irresistible mini size packaged in two for delicious on-the-go snacking.

Great recipe for Bitesized Almond & Oat Biscuits. These little biscuits fit neatly in the palm of my hand and are gone in one big bite (or a few smaller more ladylike ones). They are #glutenfree and #dairyfree, and actually I made these pretty much sugar free too using xylitol. You can have Bitesized Almond & Oat Biscuits using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Bitesized Almond & Oat Biscuits

You need 55 g of dairy free marg.
You need 40 g of xylitol (or granulated sugar).
Prepare 1 tbsp of maple syrup.
Prepare 50 g of ground almonds.
It's 100 g of porridge oats.
Prepare 50 g of cornflour.
You need of Cinnamon & caster sugar to garnish.

Why do mini things just taste better?. Mini chocolate chips, mini pancakes, and yes, mini chocolate chip cookies. Don't get us wrong, we're always down for a giant chocolate chip cookie. But when they're mini, you can eat as many as you want and they basically don't count, right?

Bitesized Almond & Oat Biscuits instructions

Cream together the marg, sugar (or xylitol) and maple syrup..
Beat in the ground almonds until well combined..
In a separate bowl, mix the oats and cornflour together..
Tip the oat mix into the butter mix about or a third of the bowl at a time, incorporating it all into the dough..
Use your hands to bring the dough together and put the ball of dough on a surface sprinkled with cornflour. Use your hands to roll walnut sized balls, the mix will be a bit crumbly. Then press the balls into little discs with your fingers..
Place on a lined baking tray and bake at 175 C for 15-20 minutes. These took longer to bake than I expected, but bake until they’re starting to go golden grown..
Allow to cool then sprinkle with a mix of 1/2 tsp cinnamon and 1/2 tsp caster sugar..

Press one almond gently into each piece of fudge then freeze for a few hours until solid. Sieve the aquafaba (liquid from a tin of chickpeas) into a jar. Screw on the lid and place in the fridge to chill for a couple of hours. To make the blini batter, whisk together the flours, Unsweetened Almond Breeze Almond Milk, yeast and extra virgin oil olive in a large mixing bowl until it becomes a smooth batter. Add the cacao nibs and almond oil and process briefly.