Ingredients
- 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)
- Calories 736
- Fat 33.5g
- Saturates 4.9g
- Protein 10.4g
- Carbs 102.6g
- Sugars 43.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
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.