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
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! |
This comment has been removed by a blog administrator.
ReplyDelete