As part of my well spent youth, I lived in Scotland for many years and fell in love with the people (one in particular), the culture and definitely the shortbread. Of course, for me, this has meant that finding a recipe that doesn’t contain as much cane sugar but is still delicious and melt-in-the-mouth was paramount. These cinnamon shortbread rounds always disappear within minutes because they are just SUBLIME.
160g room temperature butter (to make this recipe 100% plant based, substitute for margarine)
40g caster sugar
65g D8 Made cinnamon date butter
240g plain flour
50g demerara sugar & 20g ground cinnamon for rolling
Preheat the oven to 160 degrees C or gas mark 3 and lightly grease a L:443 x W:372 xH:23 baking tray with butter/margarine.
Cream the butter and caster sugar until it becomes light and fluffy, add the cinnamon date butter and continue to cream until fully integrated and fluffy.
Sift in the flour to form the biscuit dough and knead until smooth.
Roll your dough into a ball before forming it into a long rectangle (about 5cm in diameter). Cover in cling film and refrigerate for 30 min then remove from the fridge and cling film.
Distribute the demerara sugar and ground cinnamon onto a cool dry surface and roll the biscuit dough to ensure even coverage.
Cut the sugar-coated dough into approx. 24 circles around 1cm thick and transfer to the baking tray.
Bake in the middle of the oven for approx. 10-15 minutes.
Remove from the oven, place on a wire tray and allow to cool.
If you’re anything like me, you love a hot bowl of oats to start your day, especially in winter but that can get very boring and samey very quickly. Baked protein oats are easy to make, full of goodness and a delicious way to start the day, not to mention a great variation of a breakfast staple. If you love apple and cinnamon, all the better.
200g oats (substitute for gluten free oats if needed)
20g roughly chopped nuts (optional – I used pistachios)
85g dried apricots (or any dried fruit)
1 teaspoon baking powder
pinch of salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
50g vegan protein powder (I used pea protein)
150g chopped cooking apples
Juice of 1/2 a lemon
1/2 teaspoon vanilla extract
15g coconut oil
1/4 teaspoon cinnamon
120g D8 Made cinnamon date butter
1 egg (to make this recipe 100% plant based, use 1 mashed banana instead)
50ml almond milk
Preheat the oven to 180 degrees celsius (356F or gas mark 4)
Mix the dry ingredients in a large mixing bowl & add melted coconut oil
Coat the chopped apples in 1/4 teaspoon of cinnamon & lemon juice in a separate mixing bowl
Lightly beat the egg or banana with almond milk, vanilla extract & date butter
Add the milk mix to the dry ingredients
Add the apple mix to the dry ingredients
Spread the mixture into a flan dish & decorate the top with thin slices of apple
Bake in the middle of the oven for 25 mins or until the edges are brown and crispy
Allow to cool for 5 mins
Serve with an extra spoonful of date butter and top with yoghurt and fruit or milk & nuts
Servings: 8 Amount per serving Calories 245 Total Fat 6.6g Saturated Fat 3.1g Cholesterol 33mg Total Carbohydrate 38.9g Dietary Fiber 4.4g Total Sugars 15.3g Protein 9.4g