Vegan Pink Pitaya Cream Cheese Oat Biscuits
Ingredients
Biscuits
- 125 g whole-meal flour
- 125 g rolled oats
- 125 g raw brown sugar or to taste
- 115 g dairy-free butter
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 0.5 tsp baking soda
- 1 tsp baking powder
Cream cheese
- 1 cup cashews, soaked in warm water for at least 15 minutes
- 1 teaspoon nutritional yeast
- 100 g coconut natural yogurt
- 1 teaspoon lemon juice
- pinch of salt
- fresh strawberries, for serving
- 1 tablespoon pink pitaya powder
Preparation
In a bowl mix whole-meal flour, oats and sugar together
Melt butter in a saucepan over medium heat
Add in maple syrup, lemon juice, baking soda and baking powder, stir until mixed together
Take away from the heat and add the melted butter mixture into the dry ingredients
Mix until a soft dough starts to form
Knead for 5 minutes until soft and smooth
Preheat oven to 180C and line a baking tray with parchment paper
On a lightly floured surface roll out the dough until 0.5 mm thick
Using a cookie cutter cut out the biscuits and arrange on the prepared baking tray
Bake for 12-15 minutes or until golden brown
Let the biscuits cool completely on a wire rack
Make the cream cheese
Drain cashews and place into a blender along with the rest of the ingredients
Process until creamy and smooth
Spread about 1 tablespoon of the cream cheese on the flat side of the cookies
Top with the remaining cookies, flat side down, and gently press together
Enjoy
