Healthy Homemade Jaffa Cakes
Ingredients
- 25g oat flour
- 50g ground almonds
- 1.5 tsp orange zest (optional)
- 0.5 tsp baking powder
- 1.5 tbsp flaxseeds
- 3 tbsp cold water (for flax egg)
- 2 tbsp coconut oil
- 3 tbsp light syrup or maple syrup
- Orange jelly (sugar-free vegan)
- 50g dark chocolate
Preparation
Make up the orange jelly in advance by using half the water quantity as per packet instructions to make it firm. Place the jelly into a tray so the layer is 0.5cm thick and set it in the fridge for a few hours or in the freezer for 20-30 minutes until set.
Preheat the oven to 160 degrees Celsius (fan assisted). Line a muffin tray with parchment paper by cutting 10 circles to cover the bases of the muffin tray holes.
Make the flaxseed egg and leave it to thicken for 5 minutes.
Mix the oat flour, ground almonds, baking powder and orange zest in a mixing bowl.
Mix in the coconut oil and liquid syrup or maple syrup until fully combined.
Divide the mixture equally between 10 muffin tray holes. Using fingers or the back of a spoon, spread and flatten the mixture so the base is covered evenly.
Bake for 15 minutes until golden brown.
Allow to cool completely.
Once the biscuit bases have cooled, top with the orange jelly. Using a knife, cut out circles of jelly that are slightly smaller than the diameter of the bases and place one on each biscuit base.
Melt the dark chocolate and spoon it over the biscuit bases and jelly, spreading to the edges of the biscuits. Allow to set.
