Vegan Vanilla and Almond Crescents
These Vegan Vanilla and Almond Crescents are an incredibly delicious biscuit with just the right amount of sweetness and lots of rich flavours from the almonds and vanilla. My choice of coconut oil for this (and most of my cooking) is the more refined kind, which is refined by filtering it through clay to remove the coconut taste and smell. This gives a ‘buttery’ flavour and texture to the baked good with all the goodness of coconut oil, but without being overwhelmed by coconut flavours.
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Vegan Vanilla and Almond Crescent Recipe
About the author: Hilda is the author of Triumph of the Lentil: Soy-Free Vegan Wholefoods for all Appetites
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i used almond meal (stored in freezer after making almond milk) and an equal mixture of coconut oil and margarine (total: 2/3 c) and the crescents came out great. i also added some raisins and rolled them in sugar/cinnamon mixture. awesome! will definitely be making more in the near future!
I made half the quantity and used wholewheat all purpose. I also added some cardamom powder I ground before and hated to waste it. My almonds were roasted so I upped the flavor with a tsp of almond essence. I used cinnamon/sugar/pistachio powder (left over) instead of sugar. They are good without it and differently good with it. Fresh brewed coffee goes great with it. Thanks for posting this vegan recipe will be my go to for simple treats.
"Incredibly delicious" is going a bit far. Being unleavened and using wholemeal flour, they are rather stodgy and heavy, OK for winter food I guess (I live in the tropics).
BTW, what is "vegan sugar"? My vegan husband has never heard of it. Thought ALL sugar is plant based??
Everyone loved it!
P.s. - sorry for the odd spacing in that last review, I'm using my phone and it does that sometimes.
Cool! I'm going to a f r i e n d's p a r t y a n d I'm g oi ng t o m ak e t h e s e f o r h er b ec ause s h e's a v e g a n. E a s y r e c i p e, t h an ks!