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Tea Biscuits at the Ready


With no stove and no way of cooking anything, I’m grateful for the few baked goods left in the freezer.  These are tea biscuits I created while experimenting with vegan and sugar-free biscuits and scones.

These are light and surprisingly tasty, considering that they have no butter, eggs, or refined sugar.  They’re made with spelt flour and agave nectar, one of my favorite sweeteners.  I use organic raisins and organic sunflower oil (just a touch).  While I do use organic soy milk in these, I think they could just as easily be made with rice milk (and definitely with almond milk). 

So, amid the boxes and newspaper, the cartons and garbage bags and two dogs miling about, I enjoyed a quick and easy breakfast of tea biscuits with organic peanut butter.  ( “The peanut butter was particularly tasty, mum!”).

Basically a healthier variation on a PB sandwich–but much more yummy. ( “We have to agree.  You can feed us tea biscuits any time! Now, what are all these boxes doing everywhere?”)



2 comments to Tea Biscuits at the Ready

  • Sharon

    I would dearly love your tea biscuit recipe! I miss tea biscuits now that I’ve gone GF. Please, pretty please?!


    Ricki Reply:

    Not sure why I didn’t see this comment until just now–so sorry! But these are not GF in any case. When I made those, I was still eating spelt, as I mentioned. (And raisins, another no-no on the anti-candida diet, which I’m currently following).


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