i know, you haven't been able to sleep wondering what's so great about these biscuits. well, here's the (highly anticipated, i'm sure) recipe:
preheat oven to 375'
1/2 cup almonds
3/4 cup rolled oats
(grind in food processor to a coarse meal)
1 1/4 cup whole wheat pastry flour
2 tsp baking powder
1/8 tsp sea salt
5 tblsp cold raw butter or coconut oil, cut into small pieces
(throw this in the food processor and pulse until all mixed with almond/oat mix)
in separate bowl mix:
1 egg
1/2 cup milk
2 tbsp honey, agave nectar, or maple syrup
(add to flour mixture-stir until just mixed)
scoop out onto a 'prepared' baking sheet, flatten out to about 1 inch high. bake 15 minutes until edges and bottoms are golden.
phase 2: if you'd rather these a dessert than breakfast (that's what the original recipe is intended for), split in half, cover with strawberries, put top half of biscuit on fruit, add another layer of berries and then top with whipped cream or vanilla yogurt (or ice cream, if you must!)
the vegetarian mother's cookbook cathe olson
2 comments:
oh my, these sound delicious. i must try! also, must save up for food processor. life without is much too difficult...
no plans for b'day yet, but i would love to see you! i'll keep you posted.
recently I've been using superfood juice in the place of sugar and milk for things like scones, biscuits, and even pancakes. they don't turn out as airy but they taste almost the same without having to add sugar.
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