Jamie Oliver

Gluten-free lemon millet biscuits

Topped with coconut

Thanks for voting. Why not leave a comment
Rate
(13)

Gluten-free lemon millet biscuits

Makes 20
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    154
    8%
  • Fat
    8.5g
    12%
  • Saturates
    2.4g
    12%
  • Protein
    1.7g
    4%
  • Carbs
    17.4g
    7%
  • Sugar
    6.6g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie Magazine
Recipe From

Jamie Magazine

Save 35% on a year's subscription with our special offer

Nutrition per serving
  • Calories
    154
    8%
  • Fat
    8.5g
    12%
  • Saturates
    2.4g
    12%
  • Protein
    1.7g
    4%
  • Carbs
    17.4g
    7%
  • Sugar
    6.6g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 125 ml olive oil
  • 4 tbsp soya yogurt , plus extra
  • 3 lemons , (the juice of 1 lemon and the zest of 3)
  • 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
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

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.

Tip

View Comments

Jamie's world