Sass Mouth Biscuits {VEGAN}

Fluffy “Buttermilk” Biscuits baked to perfection. Enjoy!

Makes 5-10 biscuits

Prep Time: 15 minutes

Cook Time: 15-20 minutes
2 cups self-rising flour
1 tablespoons sugar
1/2 teaspoon salt
1/3 cup chilled vegan shortening, cut into pieces
1 teaspoon vinegar
1 cup cashew milk (unsweetened)
4 tablespoons melted vegan butter

Cut 1/3 cup of vegan shortening into tiny pieces and put in freezer to chill for about 10 minutes.

Measure the Cashew Milk into a glass measuring cup and add 1 teaspoon of vinegar. Stir until blended and set aside.

Preheat the oven to 425°F and position the oven rack slightly below the center of the oven. Lightly butter/flour a brownie pan, a round cake pan, or cast-iron skillet.

In a large mixing bowl, whisk the flour, sugar and salt. Add the shortening to the flour mixture. Using a pastry cutter, snap the pieces of shortening until the shortening pieces resemble little pebbles in the flour. Make a well in the flour mixture and pour in the cashew milk. Using a fork or spatula, fold in the flour and turn the dough until the dry ingredients are moistened and the dough resembles cottage cheese.

Sprinkle the rolling surface with flour. Turn the dough out onto the surface and sprinkle the top with flour. Sprinkle some flour onto your hands to prevent the dough from sticking.  Dip a 2-inch biscuit cutter into the flour and cut out biscuits, ensuring you do not twist the cutter.

Place the biscuits in the pan, sides slightly touching. Brush the tops of the biscuits with melted butter and bake for 6 minutes. Rotate the pan 180°. Bake an additional 9-14 minutes until tops are a golden brown.  Remove from the oven and brush the biscuits again with melted butter. Best served warm right out of the oven!

 

 

Peanut Butter & Jelly Protein Bars

Prep Time
5 min
Refrigerator/Freezer Time
1 hr
Total Time
1 hr 5 min
Kitchen Tools: Food Processor
Crust
  1. 2 cups rolled oats
  2. 20 dates
  3. 2 Tbsp of cinnamon
Peanut Butter Filling
  1. 1/2 cup coconut flour, sifted
  2. 4 scoops vanilla protein powder
  3. 1 cup peanut butter or seed butter
  4. 1/2 cup Almond Milk or Coconut Milk
Jelly Layer
  1. 1 cup jam of choice, warmed ( I used Simply Fruit Seedless Strawberry Spread)

Directions

  1. Put the oats, dates and cinnamon into a food processor. Process until dough forms.
  2. Press dough into a parchment lined 9 inch brownie pan. Place in the fridge.
  3. Sift the coconut flour and protein powder together.
  4. Add the peanut butter and almond milk to the flour mixture and blend until fluffy and smooth. Smooth peanut butter layer over crust. Place bars in the freezer for 30 minutes.
  5. Once the peanut butter layer is semi-firm, top with warmed jam. Place bars back in the freezer to firm up.
  6. Once firm, cut into 12 bars. Bars can be stored in the fridge up to 1 week.

Another Variation to try: Chocolate Protein Powder with Seedless Raspberry Jam

peanut butter.jpg

Chai Spiced Granola

If you love topping your favorite breakfast yogurt or cereal with large clusters of granola, than you’ll have to try this next recipe. It’s easy to make and will make your house smell heavenly.

Ingredients

3 cups rolled oats

1 1/2 cups almonds, rough chopped

1 cup unsweetened shredded coconut

3 Tablespoons flax & chia seed ( I use Raw Organics)

2 teaspoons chai spice (OR  1/2 tsp cardamom & 1 1/2 tsp pumpkin pie spice)

1/2 cup melted coconut oil

1/4 cup brown sugar (or 1/4 cup date paste)

1/2 cup maple syrup (slightly warmed, about 30 seconds in microwave)

1 egg white, lightly beaten

1 teaspoon vanilla extract

optional: dried fruit such as raisins, blueberries, or mangoes

Directions

Preheat oven to 300F. Line a baking sheet with parchment paper or a silicone mat and set aside.

In a large bowl combine oats, almonds, coconut, flax, and spices.

In a separate bowl whisk together oil, maple syrup, egg white, sugar, and vanilla.

Pour wet mixture over dry ingredients and stir until just moistened.

Spread mixture evenly over prepared pan. Use a spatula to pat down flat.

Bake 40-50 minutes until golden. Allow to cool completely and then break into clusters.

Optional: gently stir in dried fruit of your choice.

Store in airtight container.