Saturday, November 2, 2013

Apple Butter Biscuits (Vegan)

It's Saturday morning and I have time to bake again for my family but since it is grocery shopping day, the fridge and pantry are a bit more sparse than usual... so what to use and what to make?  If you happened to make my Apple Cider Muffins last week like I did, then you probably have some organic apple butter left over.  I have been looking at the jar of it in my fridge all week, thinking it would be really good on toast or biscuits.  I wanted to make something quick and simple this morning, and of course healthy and delicious, so I started thinking of a way to make whole grain biscuits using the apple butter as both the sweetener and a source of moisture.  So I played around with a basic biscuit recipe and came up with this delightful surprise.  They are flavorful (house smells awesome), moist and very filling.  Perfect for the morning of a day we plan to spend outside raking leaves!!

Apple Butter Biscuits

1 C. organic soy milk
1 T. apple cider vinegar
2 C. organic whole wheat pastry flour
2 T. wheat germ
2 T. ground flax seed
1 T. baking powder
2 tsp. cinnamon
1/4 tsp. salt
1/3 C. organic canola oil (or melted butter)
1/2 C. organic apple butter

Preheat the oven to 400F.  In a small bowl, combine the soy milk and vinegar.  Stir together and let sit for about 5 minutes until it thickens slightly. In a large bowl, mix together the flour, wheat germ, flax seed, baking powder, cinnamon and salt. Add in the oil, apple butter and soy milk mixture and then stir until just moistened.  Using a large spoon, drop mounds of dough onto a lightly greased baking sheet.  Bake in the preheated oven until golden on the edges, about 15 minutes.  Serve warm with organic butter and more apple butter on the side, if desired.

dry ingredients

finished dough

while baking 
(forgot to photograph before they went in)

all done!

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