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

Power Breakfast Cookies {Gluten Free}

These easy, no bake cookies are a healthy way to start your day right with a punch of energy. They are refined sugar free, low mess, and high protein.

Ingredients

4 cups gluten free rolled oats

2 tsp cinnamon

pinch sea salt

1 scoop protein powder (optional)

1 cup smooth nut butter of choice (I used peanut butter)

1 cup honey  (can sub for brown rice syrup/agave/maple syrup)

1/2 cup pumpkin seeds

1/4 cup raisins

1/4 cup mini semi-sweet chocolate chips

1/4 cup chia seeds

1-2 T unsweetened coconut flakes

Maple Bacon Pancake Muffins

Prep Time 10 minutes

Cook Time 15 minutes

Decorate Time 10 minutes

Total Time 35 minutes

INGREDIENTS
  • 3 c. flour
  • 2 Tbsp. sugar
  • 2 Tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 beaten eggs
  • 2 c. milk
  • 1/2 c. maple syrup
  • 1/4 c. oil
  • 2 tsp. vanilla

Frosting and Garnish

  • 6 slices cooked bacon for garnish
  • 2 sticks of butter
  • 3 1/2 c. powdered sugar
  • 1/4 c. maple syrup

 

MUFFIN INSTRUCTIONS
  1. Combine dry ingredients in a medium mixing bowl; set aside.
  2. In a separate bowl, combine beaten egg, milk, maple syrup, oil, and vanilla.
  3. Pour egg mixture into dry ingredients and stir to combine.
  4. Spoon batter into greased muffin tins, filling each tin 1/2 full. (they will rise/peak)
  5. Bake at 400 degrees for 15 minutes or until golden brown.
  6. Allow to cool to room temp before frosting.
FROSTING INSTRUCTIONS
  1. Put the butter in your stand mixer with whisk attachment and whip for 30 seconds.
  2. Add powdered sugar 1 cup at a time, scraping sides between each addition and whip until incorporated. Increase speed from Medium to High
  3. Add the syrup and whip for another 30 seconds on high. Frosting should be light and fluffy
  4. Chill frosting in the refrigerator for 5 minutes before frosting muffins.
  5. Garnish with Bacon pieces

Pancake (1)

Monte Cristo Waffle Sandwich

I’m just going to let the picture do all of the talking on this one 😉

Waffle Ingredients

1 1/3 cups all purpose flour

4 teaspoons baking powder

1 teaspoon sugar

2 eggs

1/2 cup butter, melted (1 stick)

1 3/4 cup milk

———————-

Sandwich Ingredients

4-6 slices of turkey ham or roasted turkey, thick sliced

4-6 slices of cheddar cheese

4-6 Tablespoons seedless raspberry jam

Powdered Sugar for a light dusting

 

Waffle Directions

Pre-Heat Waffle Iron

In a large bowl, whisk together flour, baking powder, and sugar

In a separate bowl, beat together eggs, melted butter, and milk

until airy.

Make a well in the center of the dry ingredients and pour the wet ingredients inside the well. Using a hand mixer, mix until incorporated

and there are no lumps.

Using a 3/4 measuring cup, ladle waffle batter onto the waffle iron and cook as directed. (I cooked mine for about 6 minutes each)

Once the waffles are done, you will use them as your sandwich “bread”

Sandwich Assembly Directions

Cut waffles in half. Top 1/2 with meat, cheese, and spread the jam. Place

the other waffle back on. Dust the sandwich with a light coating of powdered sugar.

Best served immediately while they are warm. Enjoy!

 

Italian Nachos

This is my  copycat version of Italian Nachos from a popular chain restaurant. Depending on how much you make, this can be served

as a main dish or an appetizer. Enjoy!

Ingredients

12 oz won ton wrappers, cut diagonally

1 jar Asiago or Alfredo Sauce (or make your own)

1-2 cups grilled chicken or Italian Bulk Sausage, cooked

2 cups shredded mozzarella

1 cup fresh tomatoes, diced

1/4 cup black olives, sliced

1/4 cup banana peppers, sliced

1/4 cup jalapenos, sliced

1/2 cup Parmesan cheese

To Make the Chips

Preheat Oven to 350F, prepare a cookie sheet lined with aluminum foil and lightly sprayed with vegetable oil

Cut the won ton wrappers in half diagonally

Arrange on to cookie sheet, where the triangles are not touching. Spray wrappers with vegetable oil and bake for about 10 minutes, or until golden.

To Make the Nachos

On a large baking sheet, place a single layer of won ton chips. Top with meat, cream sauce, and 1 cup of shredded mozzarella. Add a layer of tomatoes, olives, peppers, jalapenos. Top with the remaining mozzarella and Parmesan cheese.

Broil at 400F-500F until cheese is melted, about 2-3 minutes

 

 

Fast Crust Pizza

This is a pretty fast and easy recipe that you can make during a busy week and the kids will love it.

Ingredients

1 Tablespoon Active Dry Yeast

1 teaspoon sugar

1 cup warm water

2 1/2 cups all purpose flour

2 Tablespoons olive oil

1 teaspoon salt

2 Tablespoons corn meal

——————-

Pizza Sauce

Toppings

Cheese

 Directions

Preheat Oven to 450F

In a 2 Cup Glass measuring cup (or small bowl) dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

In a separate bowl stir in flour, salt, and oil until well blended. Mix in the yeast mixture and beat until smooth. Cover with a towel and let rest 5 minutes.

While the dough is resting, I go ahead and get my pizza sauce, toppings, and cheese ready.

Turn dough onto a lightly floured surface and pat/roll into a round circle. Transfer pizza dough onto a lightly greased pizza pan or stone that is lightly sprinkled with corn meal.

Spread your sauce evenly around the crust. Add your favorite toppings and cheese.

Baked in oven for 15-20 minutes. Allow pizza to cool about 5 minutes before cutting slices and serving.