Big Moist Sultana and Banana Biscuits

Big Moist Sultana and Banana Biscuits


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I devised this recipe - these are like a cross between a scone and a biscuit. 100% vegan.

Ignatz Ziller

Serves: 8 

  • 250g sultanas
  • vanilla soy milk to cover
  • 3 cups (375g) wholemeal flour
  • 1 tsp cream of tartar
  • 1/2 tsp bi-carb soda
  • 1/2 tsp kelp (crumbled or powdered)
  • 1 tsp salt
  • 2 tsp cardamom
  • 1 cup brown sugar
  • 350g mashed bananas
  • 1/2 cup oil
  • 1 tsp vanilla essence

Preparation:15min  ›  Cook:25min  ›  Extra time:1hour soaking  ›  Ready in:1hour40min 

  1. Soak the sultanas in soy milk for at least an hour, then drain.
  2. Preheat oven to 180 degrees C.
  3. In medium bowl mix the dry ingredients; then mix in the sultanas.
  4. In larger bowl cream together last four ingredients.
  5. Gently mix dry ingredients into wet to form a sticky-ish dough.
  6. Divide into 16 pieces; shape then in circles with wet hands.
  7. Place on oiled baking tray. Bake for about 25 minutes, or until golden brown.

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