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Gluten-free lemon millet biscuits

Gluten-free lemon millet biscuits

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Gluten-free lemon millet biscuits

Topped with coconut

Topped with coconut

Makes 20

Cooks In30 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 154 8%

  • Fat 8.5g 12%

  • Saturates 2.4g 12%

  • Sugars 6.6g 7%

  • Protein 1.7g 3%

  • Carbs 17.4g 7%

Of an adult's reference intake


  • 125 ml olive oil
  • 4 tablespoons soya yoghurt , plus extra
  • 3 lemons
  • 125 g light brown sugar
  • 165 g gluten-free plain flour
  • 75 g gluten-free oats
  • 40 g millet flakes , plus extra to top
  • 40 g unsweetened desiccated coconut , plus extra to top

Recipe From

Jamie Magazine

By Anna Jones


  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Combine the olive oil, yoghurt, juice of 1 lemon and zest of 2 lemons in a bowl. In a separate bowl, mix all the dry ingredients.
  3. Pour the wet ingredients into the dry and mix until you have a soft, doughy consistency. If it’s too dry, add a little more yoghurt.
  4. Roll into 20 evenly sized balls, then place on a baking tray and press down lightly to flatten. Sprinkle with the extra millet flakes and coconut, and grate over the remaining lemon zest.
  5. Bake for 10 to 15 minutes, until golden. The biscuits will be soft when they come out, but will harden as they cool.

Watch the video: No Bake Coconut Lemon Bars VEGAN