BUTTERNUT BISCUITS VEGAN
Butternut Drop Biscuits
Prep time: 17 mins
Cook time: 20 mins
Total time: 37 mins
Not crumbly or dry the way some biscuits can be, these turn out a beautiful yellow-orange color and are the perfect healthy accompaniment to both sweet and savory meals.
Ingredients
Zest of ½ orange (optional)
Instructions
Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper or a silicone baking mat, such as Silpat. You could also coat 8 individual cups in a standard muffin tin with nonstick cooking spray.
In a large-size bowl, whisk together the flour, oats, baking powder, and salt.
In a measuring cup using an immersion blender or in a regular blender, blend together the squash, milk, oil, and agave until perfectly smooth.
Fold the wet ingredients into the dry, being careful not to overmix.
Fold in the cranberries and zest, if desired.
Drop 8 equal portions of the batter (about cup [100 g]) onto the prepared sheet or into the muffin cups.
Bake for 18 to 20 minutes, or until golden brown.
Transfer to a wire rack to cool.
Prep time: 17 mins
Cook time: 20 mins
Total time: 37 mins
Not crumbly or dry the way some biscuits can be, these turn out a beautiful yellow-orange color and are the perfect healthy accompaniment to both sweet and savory meals.
Ingredients
- 2 cups (240 g) light spelt flour
- ½ cup (39 g) quick-cooking oats
- 1 tablespoon (12 g) baking powder
- 1 teaspoon fine sea salt
- ¾ cup (180 g) butternut squash purée
- ¾ cup plus 2 tablespoons (210 ml) almond or other nondairy milk
- ¼ cup (60 ml) canola oil
- 2 tablespoons (42 g) agave nectar
- ½ cup (32 g) fresh cranberries (optional)
Zest of ½ orange (optional)
Instructions
Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper or a silicone baking mat, such as Silpat. You could also coat 8 individual cups in a standard muffin tin with nonstick cooking spray.
In a large-size bowl, whisk together the flour, oats, baking powder, and salt.
In a measuring cup using an immersion blender or in a regular blender, blend together the squash, milk, oil, and agave until perfectly smooth.
Fold the wet ingredients into the dry, being careful not to overmix.
Fold in the cranberries and zest, if desired.
Drop 8 equal portions of the batter (about cup [100 g]) onto the prepared sheet or into the muffin cups.
Bake for 18 to 20 minutes, or until golden brown.
Transfer to a wire rack to cool.