This homemade, vegan biscoff spread recipe, is a healthier version of the original. It has the texture of nut butter but is nut-free with a delicious, biscuity taste!
- 1 cup sunflower seeds
- 2 tb oats
- 2 + 1/2 tb maple syrup
- 1 tb vanilla
- 1/4 tsp each – salt, cinnamon, nutmeg, ginger, clover powder
- 2 tb melted coconut oil
- 3-4 tb hot water
Spread the seeds and oats on a baking tray lined with baking paper and toast in the oven 150°C for about 15-20mins, until lightly browned. Stir around half way through baking, so they’ll toast more evenly.
Blend till fine, then add other ingredients and blend till smooth. Start with 3 tb hot water, then add an extra one if required or a smoother result.
Use as you would nut butter – enjoy!
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