Vegan and Gluten Free Biscuits

The pack ventured into the gluten free world of baking.  We made apple buckwheat & oat biscuits that are not only healthy, but also surprisingly delicious and moist, with hints of apple and coconut flavors.  These biscuits are the perfect snack to pack with you for school and work.  Buckwheat is a great source of fiber and protein and will give you lots of energy.  The batch we made lasted almost a week.  The biscuits taste good plain or paired with jam or berry reduction.

{Biscuits with homemade blueberry reduction}



Ingredients for each step:
For step 1:
1 3/4 cup oat flour (I made it myself by grinding oats in my coffee grinder)
1 1/4 cup buckwheat flour
3 tps corn starch
1 tsp baking powder
1/2 tsp sea salt

For step 2:
2 apples, shredded with skin on

For step 3:
6 tbsp extra virgin, cold pressed coconut oil
4 tbsp almond butter
1 cup soy yogurt (or any other yogurt you have on hand)

First, measure and cut the parchment paper for your baking sheets (I used 2).  Then place the baking sheets in the oven(without the parchment paper) and preheat the oven at 450 degrees F.

{Pack member Andrew hard at work}

While the oven is preheating, prepare the dough.
Step 1. Mix all the dry ingredients together in a bowl.

Step 2. Grate the apples.

Step 3.  Add the grated apples and wet ingredients to the bowl. 

Step 4. Mix everything together by hand.  If the dough is too wet, add more flour; if too dry, add more yogurt. 

Step 5. Transfer the dough on a lightly floured surface and flatten it out with a rolling pin to 1-inch thick.  Use a cookie cutter or a glass (2 1/2 to 3 inch) to cut out the biscuits.  I used a wine glass.  Repeat the process with the remainder of the dough.

Step 6.  Bake the biscuits for 15-20 minutes until they are harder on the outside, but moist on the inside.

Thanks for visiting and happy baking!