{"id":6454,"date":"2019-06-05T17:34:55","date_gmt":"2019-06-05T17:34:55","guid":{"rendered":"https:\/\/www.whatfionaeats.com\/?p=6454"},"modified":"2019-11-21T17:09:05","modified_gmt":"2019-11-21T17:09:05","slug":"vegan-oatty-biscuits-with-almond-butter-raisins","status":"publish","type":"post","link":"https:\/\/www.whatfionaeats.com\/?p=6454","title":{"rendered":"Vegan oatty biscuits with almond butter &#038; raisins"},"content":{"rendered":"<p style=\"text-align: center;\"><span style=\"color: #e59191; font-family: georgia, palatino, serif;\">Gooey, crumbly, oatty biscuits with squishy raisins make me so happy. They are pretty quick to make and also make your kitchen smell unbelievable. Perfect with a cuppa too.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\"><div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/span><\/p>\n<ul>\n<li><span style=\"font-family: georgia, palatino, serif;\">150g of SR flour\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">75g vegan butter \/ margarine\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">75g soft dark brown sugar\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">35g golden caster sugar\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 teaspoon of ground cinnamon\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 teaspoon of ground ginger\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">220g of rolled oats\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 Flax egg (1 Tablespoon of ground flax seeds mixed with 2 tablespoons of water into a paste)\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Pinch of salt<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 teaspoon of vanilla essence<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">1 teaspoon of baking powder\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">175g of raisins\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">4 Tablespoons of smooth almond butter + extra for dribbling.\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: georgia, palatino, serif;\"><\/div>\n<\/span><\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\"><div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/span><\/p>\n<ol class=\"instructions\">\n<li class=\"instruction\"><span style=\"font-family: georgia, palatino, serif;\">Grease and line 2 baking trays and pre heat the oven to 180&#8242;\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">In a large mixing bowl cream together the sugar, flax egg, vanilla and vegan butter. When all combined sift in the flour, cinnamon, ginger, salt &amp; baking powder and mix together.\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Fold in the raisins, almond butter and oats into the dough. When combined scoop out even amounts onto the pre lined baking trays, \u00a0either using your hands or an ice cream scoop. Make sure you leave enough room so they can spread out a little.\u00a0<\/span><\/li>\n<li><span style=\"font-family: georgia, palatino, serif;\">Bake for 10 &#8211; 13 Minuets in the oven. \u00a0You want them to be a little soft because they will set more when cooling. When they have cooled blog a little almond butter over each biscuit.\u00a0<\/span><\/li>\n<\/ol>\n<p><span style=\"font-family: georgia, palatino, serif;\"><\/div>\n<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-family: georgia, palatino, serif;\">Enjoy! x\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gooey, crumbly, oatty biscuits with squishy raisins make me so happy. They are pretty quick to make and also make your kitchen smell unbelievable. Perfect with a cuppa too.\u00a0 &nbsp; &nbsp; Enjoy! x\u00a0<\/p>\n","protected":false},"author":1,"featured_media":6457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"sharing_disabled":false,"spay_email":"","jetpack_publicize_message":""},"categories":[47],"tags":[57,75,49,50,48,76,42,41],"jetpack_featured_media_url":"https:\/\/www.whatfionaeats.com\/wp-content\/uploads\/2019\/06\/8FA0D0B5-D6B0-4CD6-959B-F775B3792DE0.jpg","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/parMdm-1G6","_links":{"self":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6454"}],"collection":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6454"}],"version-history":[{"count":1,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6454\/revisions"}],"predecessor-version":[{"id":6456,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/posts\/6454\/revisions\/6456"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=\/wp\/v2\/media\/6457"}],"wp:attachment":[{"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.whatfionaeats.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}