Allergy-Friendly Spin on Arnott’s Monte Carlo Biscuits
Who is a fan of good ole Arnott’s biscuit selection? I know I am.
Most Aussies love their delicious array of biscuits. So, it’s a sad day when you can no longer each Arnott’s biscuits when you find out you have a wheat or dairy intolerance! I found it unfair myself when I couldn’t even eat one of their biscuits without feeling some sort of unpleasant stomach symptom. So, why should we have to miss out? Especially something so iconic!
I don’t know if you guys have noticed, but Arnott’s slogan for their television ad of 2017 was, “Arnott’s. There is no substitute”. Sorry Arnott’s, not to criticise you or anything (I hope they don’t come for me after saying this), but there is definitely a substitute for your biscuits because I just made one for your Monte Carlo biscuits allergy-friendly!
These plant-based, refined sugar-free, vegan biscuits are such a close resemblance in taste and appearance to the original, so I’m hoping to have some people fooled thinking that these might be a homemade conventional attempt. Sorry not sorry, these babies are 100% guilt-free!
INGREDIENTS:
Biscuits
- 1 cup almond meal
- 1/2 cup oat flour (can substitute for 1/2 cup buckwheat flour if we are sensitive to gluten in oats)
- 1/3 cup tapioca flour
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 3 tbsp coconut oil (melted)
- 2 tbsp plant-based milk
Filling
- 2/3 cup coconut cream
- 3 tbsp raspberry jam
- 3 tbsp coconut oil
- 1 tsp vanilla essence
- 1 tsp beetroot powder
METHOD:
Preheat the oven to 180 degrees on fan bake.
Mix all of the ingredients together in a food processor until completely combined. Place baking paper onto a tray. Use a tablespoon to measure the size of each biscuit. Lay each biscuit flat and 3 cm away from each other. Put the biscuits in the oven for 10-15 minutes. After the biscuits have cooked, set them aside for 10-15 minutes to cool down.
For the filling, add all of the ingredients together in a food blender to blitz them together until smooth. Use a tablespoon to spread the filling on every biscuit, and then press two biscuits together to form a complete Monte Carlo.