Whole wheat and quinoa biscuit with smoked salmon

servings8
45 minutes

Ingredients

  • 200g of smoked salmon, sliced
  • 90g of wholemeal flour
  • 70g of plain flour
  • 40g of quinoa flakes
  • 1/2 tbsp of baking powder
  • 1 tsp sugar
  • 1/3 tsp flaky sea salt
  • 40g of solid refined coconut oil, keep refrigerated
  • 110ml of oat milk
  • 1/2 tsp cider vinegar
  • soft herbs, of your choice
  • sour cream

Method

1
Begin by preparing the biscuits. Mix the flours, quinoa flakes, baking powder, sugar and salt in a bowl, then tip out onto a work surface and form a well in the centre. Place the solid coconut oil in the middle, then mix well with the tips of your fingers to form a crumble mixture
  • 90g of wholemeal flour
  • 70g of plain flour
  • 40g of quinoa flakes
  • 1/2 tbsp of baking powder
  • 1 tsp sugar
  • 1/3 tsp flaky sea salt
  • 40g of solid refined coconut oil, keep refrigerated
2
At this stage, make a well in the middle of the crumbs and pour in the milk and vinegar. Stir and bring the mix together to form a dough, being careful not to over-mix. Use a rolling pin to roll out on a lightly floured surface until 1cm thick, then cut out the biscuits using a pastry cutter
  • 110ml of oat milk
  • 1/2 tsp cider vinegar
3
Preheat the oven to 200°C/gas mark 6
4
Lay the biscuits on a greaseproof-lined baking tray and bake for approximately 10 minutes until golden brown. Once cooked, leave to cool on a cooling rack
5
Once the biscuits are cool, slice in half across the centre and arrange a slice of smoked salmon onto the cut-side of each biscuit half. Top with a small blob of sour cream, add some soft herbs of your choice and serve immediately
  • 200g of smoked salmon, sliced
  • soft herbs, of your choice
  • sour cream