GRAIN FREE VEGAN BISCUITS
Hi friends! It’s been awhile!
Today not only do I have a new recipe for you but I thought I’d tell you what I’ve been up too and why I’ve been MIA.
I’ve slowed things down with Highkey Healthy a bit. The difference with HKH and other food blogs is this is not my career, it’s an amazing hobby/passion that I very much enjoy doing.
I’m a home baker that loves to create recipes, I love getting to play with photography and graphic design, the blog is an amazing creative outlet for me! But like I said it’s not my career. It’s not my goal to make money from the blog, my goal is to share my recipes and healthy living with YOU!
With that said, I will be slowing down but I’m not going anywhere! As I come up with new recipes I plan to spend a little extra time perfecting them before they get up on the blog.
And I’ve done just that with my grain free vegan BISCUITS!
Since taking a little step back from the blog I’ve still been enjoying baking and most recently I’ve come up with a biscuit recipe that has me coming back for more and more.
These grain free vegan biscuits are:
- soft, moist center
- light and slightly crumbly
- amazing with fresh local jam
I’ve been eating these as dessert, the best part is they’re not loaded with sugar and leaves me feeling like I got a satisfying treat without the stomach ache!
A few important notes THE NATURE OF GRAIN FREE BAKING:
I’ve talked about this before with my muffin recipes. Basically grain free flours do not react the same as all purpose flours. You should NOT expect grain free recipes to taste and have the same texture as an all-purpose non-vegan recipe.
That said these biscuits have a great texture but they’re not as fluffy and flaky as a recipe using flour and butter/shortening.
These biscuits are BEST 1 day old. Odd right? This is the same with my muffin recipes. I find that after one day of sitting out (at room temperature) that the texture improves and becomes more substantial, less crumbly, and more like you’re traditional all purpose recipes.
*when I say all purpose I mean recipes using gluten flour, eggs, dairy etc.
I will say it’s been years since I’ve eaten a glutenous baked good and I don’t miss it one bit. Grain free flours have come a long way and are AMAZING to bake with.
GRAIN FREE VEGAN BISCUITS
Light, moist and slightly crisp biscuits! All grain free and vegan!
- 1 cup 100 g almond flour
- 3/4 cup 120g cassava flour do not sub
- 4 tsp baking powder
- 1/4 tsp salt
- 2 tbsp vegan cane sugar *
- 1/2 cup coconut oil stiff state
- 1/2 cup coconut milk
- 1 tbsp apple cider vinegar
Preheat oven to 450 degrees F.
Measure out your coconut milk and add 1 tbsp apple cider vinegar, set aside.
In a medium large bowl measure out your almond flour and cassava flour, for best results use a scale and weigh by grams.
In the same bowl add your baking powder, sugar and salt. Stir until blended.
Add 1/2 cup coconut oil to your dry ingredients and stir until crumbly texture.
Add in your coconut milk/acv solution and stir until combined.
On an un-greased cookie sheet form your biscuits:
Drop biscuit option: Separate dough into 6-8 parts and "drop" on the baking sheet. You want the biscuits at least 1-2 inches thick.
Cut biscuits option: flatten out your dough with your hands until about 1.5" thick, use a cookie cutter, biscuit cutter or rim of a glass to cut the dough into rounds. Do not flour the surface you're working on, that will dry out your biscuit. The dough is not too sticky so it shouldn't stick the surface too bad.
Makes 6-8 biscuits. My favorite results were a biscuit about 2" in diameter and 1.5" thick.
Bake for 12-15 minutes until golden brown.
Best eaten after sitting out for many hours. See above for more details.
Milk: I use Native Forest brand "simple" because there's no added ingredients to the milk. It's very pure and healthy.
Paleo: To make paleo use coconut sugar. This will make the texture slightly more soft and less crisp.
Cassava flour: because of the nature of cassava flour I recommend weighting by grams instead of measuring.
Best eaten after 12 hours. The texture will be more dense like an all purpose recipe.