plant based recipe/ protein snack/ protein biscuits
These happy herbivore Dinosaur ‘Shortbread’ Biscuit are almost too cute to eat! Using a shortbread recipe, I substituted the butter for cashew butter to get a nutty, creamy dough that I could roll out & cut into my desired shape. The frosting on these little guys is made from 100% natural ingredients - xylitol icing sugar & beetroot powder (red colouring) making them kid friendly. There are so many decorating options available - sprinkles, edible eyes, popping candy, glitter go nuts!
This plant based recipe is made with VPA’s Beet-500 beetroot powder.
225g cashew butter
90g xylitol icing sugar
200g wholemeal spelt flour
1 tsp vanilla essence
3-4 tbsp water or dairy-free milk (almond, oat, rice etc)
65g xylitol icing sugar
1/2 tbs water or dairy-free milk
1/2 tsp beetroot powder (for red colouring)
Preheat oven to 180ºC/350ºF.
In a large bowl or stand mixer, cream together cashew butter & icing sugar until light and fluffy. Add vanilla essence and three tablespoons of water or dairy-free milk.
Using a low setting, gradually add the until dough is formed. Add another tablespoon of liquid if dough is too crumbly.
Tip the dough onto a floured worktop or silicone mat and gently knead until smooth.
Roll the dough to 0.5-1cm thick and cut into your desired shape. Transfer each biscuit to your lined baking tray.
Bake for 8-12 minutes depending on the thickness of your biscuit. It should be slightly golden brown.
Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Frosting: Mix 65g xylitol icing sugar, 1/2 tbs water or dairy-free milk, and 1/2 tsp beetroot powder together. Using a small spoon, cover each biscuit using the back of the spoon to carefully spread the frosting. Decorate with edible eyes & sprinkles. Allow up to 15 minutes to set. Store in an airtight container on the bench. Enjoy!
Made with VPA’s Beet-500 beetroot powder.
Calories 100, Fat 4 grams, Carbs 12.8 grams, Protein 3 grams