The 8 Tastiest Picks Of Jamie Oliver’s Vegan Christmas Recipes Meat Eating Guests Will NOT Resist

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  • 125 ml olive oil
  • 4 tbsp soya yogurt , plus extra
  • 3 lemons , (the juice of 1 lemon and the zest of 3)
  • 125 g light brown sugar
  • 165 g gluten-free plain flour
  • 75 g gluten-free oats
  • 40 g millet flakes , plus extra to top
  • 40 g unsweetened desiccated coconut , plus extra to top


Recipe by Anna Jones

These are crumbly, gluten–free vegan treats, which pack a hit of slow–release energy from the millet flakes.

Preheat the oven to 180C/gas 4. Combine the olive oil, yoghurt, lemon juice and zest of 2 lemons in a bowl. In a separate bowl, mix all the dry ingredients. Pour the wet ingredients into the dry and mix until you have a soft, doughy consistency. If it’s too dry, add a little more yoghurt.

Roll into 20 evenly sized balls, then place on a baking tray and press down lightly to flatten. Sprinkle with the extra millet flakes and coconut, and the remaining lemon zest. Bake for 10–15 minutes, until golden. The biscuits will be soft when they come out, but will harden as they cool.

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