Note the extra calories from the added ingredients. If you want to remain vegan, substitute the butter with a vegetable-based alternative. I also used wheat flour when rolling out the dough (contains gluten).
Mix the dry ingredients in a blender then slowly add the almond milk until it forms a smooth ball. I refrigerated the dough before rolling out.
The only cookie cutter I have is shaped like a duck. I also forgot to add the baking powder so I chopped the dough into rough cubes before returning to the blender and sprinkling the baking powder over it. A quick blend and back in the fridge for the second attempt.
The finished article, baked at 180°c. I must confess I didn’t time them; as a former chef I just check every so often until they look “done” but I suppose about 15-20 minutes in a fan-assisted oven.
250g vanilla Huel
125g unsalted butter
125g sugar (can definitely reduce if you don’t want a lot)
1 egg
1 teaspoon baking powder
100ml almond milk
50g flaked almonds
Zap the butter in microwave for 45 seconds. Mix all ingredients together. Portions to about 12-15 cookies. Put in oven for 25 mins at 160c fan or 180c non fan.
I received my first batch of Huel on Thursday and today I wanted to try making some Huel bread. I used a Lakeland bread maker and selected the whole wheat programme. I used the following ingredients:
180 ml water
15 ml olive oil
5 ml salt
1 cup (160 g) strong white bread flour
1 cup (160 g) vanilla Huel
5 ml easy blend yeast
(The whole wheat recipe also suggests 5 ml caster sugar and 15 ml milk powder but I left those out).
The end product is lovely! There was a beautiful vanilla aroma in my flat as the loaf was cooking and it has a sort of wholemealy but sweet taste - the taste is sort of like a cake or biscuit rather than bread.
I might try adjusting the ratio of white flour to Huel - it will be interesting to see what happens if I use 100% Huel.
It’s very moreish - just off to have another slice