Low fat, quickly made and vegan…AND delicious!!

VEGAN COCONUT-BISCUIT WITH RASPBERRY FILLING

360 g spelt flour

4 Tbsp flour

½ Tbsp salt

100 g coconut flakes

160 g white sugar

½ Tsp vanilla sugar

Grated lemon zest from 1 organic lemon

60 g neutral (rape-seed) oil

500 ml sparkling mineral water

250 g raspberry jam (vegan)

3 Tbsp sugar and coconut flakes for outside

Preheat oven to 180°C. Mix all dry ingredients and then all wet ingredients until a smooth batter forms. Fill onto a baking paper lined baking sheet and spread to cover the entire dish. Bake for 10-15 minutes. While still warm turn biscuit onto a sugar and coconut covered baking sheet. Carefully remove baking sheet from top and spread biscuit evenly with jam. Roll up lengthwise and cut into 2 cm thick rolls.