Vegan spread with leftover biscuits

Vegan spread with leftover biscuits

Total: 10 min. | Active: 10 min.
vegan, lactose-free
Nutritional value / 100 g: 432 kcal
, Fat: 21 g
, Carbohydrate: 53 g
, Protein: 5 g
We bake a lot in my house over Christmas and I tend to get gifted a lot of sweet treats, too. As a result, the following months are always devoted to using up leftover biscuits and the like. This recipe is ideal for using up any such leftovers and will result in a delicious spread to enjoy on bread, in muesli or simply straight from the jar.

Ingredients

640 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

400 g vegan biscuits (e.g. Spekulatius or other leftover biscuits)
100 g coconut oil
1 dl oat drink
40 g maple syrup
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How it's done

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Puree the biscuits, coconut oil, oat milk and maple syrup in a blender until the mixture turns creamy. Transfer the spread to a jar.

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