Here’s hoping you’ve been able to get outside on the sunnier days we’ve had. It’s the second week of the Easter holidays and with two growing boys in the home stead, my cupboards are now nearly bare and the treat shelf has been depleted many times over.

Rather than making yet another trek to the shop to stock up on snacks, (6 miles away as we’re out in the gorgeous sticks of rural Dorset) I’m going to try out a classic cookie recipe from our first gluten free baking book. My hope is that the lure of the finished goodies will persuade my wild eyed, gaming goblins to swap their consoles for an afternoon in the kitchen with mum. One can but dream–

This recipe is super quick to assemble and I’ve included alternative store cupboard ingredients to swap in. As it stands this is a gluten free, dairy free and vegan biscuit recipe which can also be adapted to nut free.

Once assembled these totally plant based cookie sandwiches make a fab pudding or mid afternoon snack. Ideal munched alongside a vegan hot (or chilled) chocolate drink.

Vegan Pistachio Pitstop Ice Cream Sandwiches

These nutty little biscuits taste gorgeous dusted with freeze dried raspberry powder and served with a large scoop of your favourite vegan ice cream…

MAKES 6 to 8 ice cream sandwiches

INGREDIENTS

• 200g pistachios (any nuts will work or pumpkin or sunflowers seeds for a nut free version)
• 40g light muscovado sugar (or Demerara, white granulated, coconut-)
• 1 tsp salt
• 7-8 tsp agave syrup (maple syrup or coconut work equally well)
• Freeze dried raspberry powder, for dusting (or any vegan/dairy free decoration you fancy)
• Delicious vegan ice cream (we love Booja Booja or Jude’s!)

• Preheat the oven to 180ºC/Gas 4.
• Line a large baking tray with some non-stick baking parchment.
• Firstly, toast the pistachios or seeds. To do this, spread them out on a single layer on a baking sheet and bake for 4-5 minutes. You’re aiming for lightly toasted. Once toasted, leave to cool down.
• Once the pistachios have cooled, pop them into a food processor with the light muscovado sugar, salt and 7 teaspoons of the agave or maple syrup. Blitz it all together until you have a fine crumb mixture which should start to stick together.
• If you need too, add an extra teaspoon of agave or maple syrup to help it stick, although try not to leave the mixture standing for too long as the dough can become too crumbly to handle after a while.
• Divide the dough into small portions and roll them into balls between your palms. Put the balls onto the lined baking tray and then, using the palm of your hand, flatten each ball into a disc of approximately 5mm thick.
• Pop the biscuits in the oven for around 5 minutes, until the edges are slightly browned. Remove them and leave them to cool on the tray.
• Once cooled, use a scoop of ice cream to sandwich two of the little pitstops together, until you’ve used them all up!
• Finish them with a light dusting of dried raspberry powder.
• Then devour these little lovelies immediately!

TOP TIPS

• Once the cookies are cooled, you could half dip the cookies in melted dairy free chocolate.

Do let us know how you get on with the recipes. We’d love to see you pics.

Emx

Comment below and share what your favourite part of this blog is! Be sure to share this blog with a friend too! Thanks for reading!

Why not try this easy vegan chocolate brownie sundae sandwich recipe.

For other easy cookie recipes, these gluten and dairy free Lemon & Ginger Cookies tick all the boxes.

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