125 ml olive oil
4 tbsp soya yogurt, plus extra
(the juice of 1 lemon and the zest of 3) 3 lemons
125 g light brown sugar
165 g gluten-free plain flour
75 g gluten-free oats
40 g millet flakes, plus extra to top
40 g unsweetened desiccated coconut, plus extra to top
Recipe by Anna Jones
These are crumbly, gluten–free vegan treats, which pack a hit of slow–release energy from the millet flakes.
Preheat the oven to 180C/gas 4. Combine the olive oil, yoghurt, lemon juice and zest of 2 lemons in a bowl. In a separate bowl, mix all the dry ingredients. Pour the wet ingredients into the dry and mix until you have a soft, doughy consistency. If it's too dry, add a little more yoghurt.
Roll into 20 evenly sized balls, then place on a baking tray and press down lightly to flatten. Sprinkle with the extra millet flakes and coconut, and the remaining lemon zest. Bake for 10–15 minutes, until golden. The biscuits will be soft when they come out, but will harden as they cool.
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Millet flakes are naturally gluten free, so a great way to get some texture in your gluten-free biscuits – these ones are delicious
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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
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For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council