Based on my grandmother’s recipe, these Anzac biscuits have a much higher ratio of oats than most modern versions. As an oat-lover, that’s a very yummy thing!
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Moist and chewy, these chocolate chip cookies are packed with luscious nuts and flavour. Dairy and egg free, they are made with wholemeal spelt flour.
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If you’re wanting a truly special cake for a special occasion, this incredibly moist and more-ish vegan chocolate torte could be just the ticket. Moist from ground almonds, every bite tastes delicately spiced and with a wonderful texture.
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Made in 5 minutes and baked in 15, the aroma of these cinnamon scrolls wafting from the oven is reason enough to have this recipe in your standby file. But one bite of cinnamon-ny sweetness, and you’ll be thinking this is one of the best 20 minutes investment ever. So yum!
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A simple recipe for the most delicious, moist olive-oil soda bread which is flavoured with fresh rosemary and crunchy pecans.
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A recipe for fluffy, tasty Hot X Buns made with wholemeal flour and olive oil. Dairy and egg free, these vegan treats are light and delicately spiced.
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Crispily-crunchy oat streusel, made extra-delicious with new-season pecans, is held loftily high upon a richly-orange-coloured moist spiced muffin, with all the golden flavour of freshly roasted pumpkin, in these vegan refined-sugar-free muffins.
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Almond crescent cookies are always a favourite. This version is healthier than the traditional recipe though. Made with rolled oats and wholemeal spelt flour, it’s also dairy free.
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