Wholemeal Bran Biscuits | Egg Free

Wholemeal Bran Biscuits

This is a great way to get your daily intake of bran! They say we need at least 2 Tblspn of bran each day along with other forms of fibre, to keep us, uhuum, regular. Rather than mix bran with our cereal for breakfasts, this is a more palatable way of getting our allowance. Three of these crispy crunchy biscuits will provide what you need. Eat plain, or with some butter, honey or other spreads, with cheese, or with a large cuppa.

Biscuits like this normally include eggs. As you know I do not use eggs in my cooking. In this recipe we have replaced them with a mixture of chickpea flour, cashew powder, baking soda and water. It also makes the bickies more flavoursome!

Similar recipes include Garlic, Rosemary and Parmesan Biscuits, Bran Butter Biscuits, Oat Cakes, Tahini Biscuits, and ANZAC Biscuits.

Browse all of our Biscuits (not many), and our Baking efforts. Or explore our Late Spring dishes.

Wholemeal Bran Biscuits

Wholemeal Bran Biscuits

2 cups unprocessed wheat or oat bran
1 cup wholemeal plain flour
2.5 Tblspn chickpea flour
2 Tblspn powdered cashews
0.25 tspn baking soda
0.5 tspn sea salt
2 Tblspn raw or brown sugar
125g cold butter, cubed
2 – 3 Tblspn water

Preheat the oven to 200C. Lightly grease 2 Swiss Roll oven trays about 30cm x 15cm each. A Swiss Roll tray is non stick and has slightly raised edges between 1 – 2 cm.

To make powdered cashews, blend about 3-4 Tblspn raw unsalted cashews until finely powdered. Measure out 2 Tblspn for this recipe.

Add the wholemeal flour, salt, chickpea flour, powdered cashews and baking soda to the food processor and blend 5 – 10 seconds (or sift the flours with the baking soda, cashew powder and salt). Add the bran and sugar, and pulse briefly to mix.

Add the cubed butter and pulse until the butter is cut through the dry ingredients evenly.

Now add water, 1 Tblspn at a time, and pulse until the mixture sticks together. You may need to remove the cover of the food processor and test the mixture by pushing it together with your fingers or in your palm.

Turn the mixture out onto a board and knead briefly. Halve the mixture. Take one half and press evenly over the base of one of the Swiss Roll trays.

Use a knife to cut the mixture into rectangles, 18 in each tray. Then take the knife and mark each one lightly into 2 without cutting through the mixture. With a fork, prick each half.

Repeat with the remaining mixture and the second tray.

Bake for 15 – 20 mins or until lightly browned. Remove from the oven and cut through the biscuits, following the deeper cuts made previously. Cool on a wire rack.

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