Gluten-free digestive biscuits: Digestive biscuits are the quintessential mid-afternoon treat. The salty savouriness offered by an oaty base coupled with zingy dark chocolate checks all of the flavour boxes (in my opinion). As I set out to healthify most recipes, this one proved rather easy. I guess it’s comforting knowing that your typical digestive can be created with only 6 ingredients and a little labour of love.
- 2 cups of gluten-free oats
- 1 cup of buckwheat flour
- 1 teaspoon of baking soda
- 3 tablespoons of coconut sugar
- 1 teaspoon of salt
- 3/4 of a cup of melted coconut oil
For the topping:
- One slab of good quality dark chocolate, I used Green & Blacks (you can opt for a sugar free option here to keep the biscuits entirely refined sugar-free)
- ⅓ cup of almond mylk
Set your oven to 180ºC and line a baking tray with baking paper. In a food processor, blitz your oats until they form a fine flour-like consistency. Once blitzed, add in your buckwheat flour, baking soda, coconut sugar, salt and blitz until combined.
Transfer this dry mixture to a mixing bowl and add your coconut oil. Mix until a ‘dough’ is formed and transfer to a dry, clean work surface. Form the dough into a rectangle, cover in cling wrap and place in the fridge for 15-20 minutes to cool down.
Once cooled, remove it from the fridge. Place a larger piece of cling wrap on top of the dough and roll out until 0.5-1cm thin. Using the edge of a glass, or cookie cutter, cut the dough into circles. Place on the baking tray gently and bake for 12-15 minutes.
Whilst baking melted the slab of chocolate with ⅓ cup of almond milk over a double boiler. Using a whisk, mix the chocolate and almond milk well to form a vegan ganache.
Once the cookies are baked, leave to cool before topping with the vegan ganache (I used a teaspoon to ladle a small amount on each cookie and then used a fork to create those signature digestive biscuits squiggles.)
Once topped, place in the fridge to set. These cookies are even better on day 2 and 3. Enjoy! If you’re loving these gluten-free digestive biscuits, why not bake my vegan tahini cookies?