المكونات
- Oat milk 500ml
- SpinneysFOOD Fine Ginger ¼ tsp
- SpinneysFOOD Fine Cinnamon ¼ tsp
- Vanilla extract ¼ tsp
- Ground nutmeg ¼ tsp
- Ground cardamom ¼ tsp
- SpinneysFOOD Fine Black Pepper ¼ tsp
- SpinneysFOOD Maple Syrup 6 tsp
- SpinneysFOOD Self-Raising Flour 150g
- Corn flakes or rice krispies 40g
- Dried cherries or cranberries 100g
- Rolled oats 65g
- Coconut sugar 110g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 125ml
- Large egg, or 4 tbsp mashed banana or apple purée for a vegan version 1
Nutrition (Per serving)
- سعرات حرارية 736
- دهون 33.5g
- المشبعة 4.9g
- بروتين 10.4g
- الكربوهيدرات 102.6g
- السكريات 43.8g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Spiced moon milk with oatmeal cherry biscuits
Indian 20 Mins Prep · 20 Mins Cook
- To make the spiced moon milk, combine the milk, ginger, cinnamon, vanilla extract, nutmeg, cardamom, fine black pepper and 3 tsp of maple syrup in a saucepan and whisk together. Heat gently and simmer for 5 minutes. Strain and allow to cool at room temperature.
- Preheat the oven to 200°C, gas mark 6.
- Line two baking trays with baking paper.
- To make the biscuits, combine the flour, corn flakes, cherries, oats and coconut sugar in a bowl.
- Fold through the oil, lightly beaten egg and the remaining 1 tbsp (3 tsp) of maple syrup until combined.
- Roll approx. 2 tbsp of the mixture into a ball and place on a prepared tray. Press lightly with your palm of your hand. Repeat with remaining dough.
- Bake for 10-12 minutes, until golden. Allow the biscuits to cool on the trays before storing in an airtight container.
- Serve the milk with the biscuits.