Rudolph the Red Nose Reindeer Chai Biscuits (ve, gf)

Every year on 1st December, I always look back in amazement at how quickly the year went by.
It feels like summer just ended and here we are decking the halls. And even though I prefer those warmer days, Christmas is, by far, my favourite time of the year: Christmas trees, the festive markets in every street corner, the lights and decorations and the gatherings with family and friends.
In an attempt to soak up every single second of this holiday spirit I want to invite you to try these chai biscuits – perfect to leave for Santa on Christmas Eve🎄

If you’re looking for more deliciously festive, plant-based, nutritionally balanced recipes make sure you download “The Mana Living Guide to a Healthy Christmas“. You’ll get 8 recipes, 6 strategies to FEEL GOOD inside and out and an introduction to a new, liberating and non-restrictive mindset.

• Ingredients

  • 1 cup of buckwheat flour

  • 1 cup of brown rice flour

  • 2 cups of ground almonds

  • 1 cup of ground walnuts

  • 1/2 a cup + 1tbsp of maple syrup

  • 3tbsp of mixed spice

  • 1tbsp ground cinnamon

  • 3tbsp melted coconut oil

  • 4tbsp of chia seeds

  • 150g vegan dark chocolate

  • 150g raspberries

• Method

  1. For the biscuits – pre-heat your oven to 180°C.

  2. In a big bowl, mix the flours, ground almonds and ground walnuts. Then add 1/2 a cup of water, 1/2 a cup of maple syrup, the mixed spice and cinnamon, 2tbsp melted coconut oil and 2 tablespoons of chia seeds and mix until everything is well combined.

  3. Line a couple of baking trays with baking paper. Line your worktop with a large piece of baking paper, drop half of the dough here and cover with another piece of baking paper. This will make it easier to roll the dough out until it’s 5mm thick.

  4. Use a round cutter to cut out the biscuits and place them onto the baking trays to cook. Continue rolling and cutting biscuits out until all the dough is used up. Bake for 15 minutes, until golden then leave to cool before decorating.

  5. For the chocolate antlers – in a small saucepan, melt 1tbsp coconut oil with the vegan dark chocolate. Place in a small piping bag and pipe 2 dotty eyes and a pair of antlers in each biscuit. Let it set.

  6. For the raspberry “cham” noses – Blend the raspberries with 1tbsp maple syrup. Fold in 2tbsp chia seeds and leave to stand until the jam is set. Using a coffee spoon, spoon a tiny amount of chia jam just under the eyes you piped previously using the back of the spoon to flatten it slightly. Let is set.

Hope you enjoy it and don’t forget to tag me on Instagram or Facebook so I can see your recreations.