Published on November 26th, 2012 | by Andrea Bertoli2
delicious snack: blueberry apple buckwheat biscuits
When these biscuits popped up in my Facebook newsfeed I was immediately struck with the simplicity and potential awesomeness of these biscuits. Green Kitchen Stories is a fantastic vegetarian food blog featuring vibrant produce and healthy foods in beautiful, simple recipes. And they’re seriously the cutest family ever.
I’ve played around with their recipe just a bit, adding some spices, vanilla and blueberries. Check out their original recipe here, or follow our version below. Either way, easy vegan and gluten free yummy biscuits can be yours, perfect for breakfast, brunch, or for tea time!
If you’ve never tried buckwheat before, this is a great recipe to start with. Buckwheat (not related to wheat at all, and totally gluten-free!) is an earthy-flavored grain that gives this biscuits a moist and tender crumb without being crumbly. GKS also recommends substituting spelt flour for some or all of the buckwheat if you don’t have a gluten sensitivity. I tried with partial spelt and it worked great, so use whichever flour you like. I hope you love them as much as we do in our own green kitchen!
Blueberry Apple Buckwheat Biscuits
1¾ cups oat flour
1¼ cup buckwheat flour
3 teaspoons arrowroot powder
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cardamom
¼ teaspoon sea salt
⅓ cup extra virgin coconut oil, slightly melted
¼ cup almond butter
1 cup vanilla soy yogurt
1½ cups shredded apple
½ cup frozen blueberries
- Preheat oven to 450º and place baking sheet in the oven.
- Mix together flours, arrowroot, cinnamon, baking powder, baking soda, cardamom and salt in a large bowl.
- Add coconut oil and almond butter and crumble with flour using your hands, until flour is the texture of sand.
- Add soy yogurt, apples, and blueberries and stir to combine.
- Knead a few times with your hands until dough is cohesive, the form into a ball. On a floured surface flatten dough to about one inch thick.
- Use a biscuit cutter or drinking glass to cut as many biscuits as possible. Gather dough again, flatten again, and cut more biscuits.
- Remove baking sheet from oven, line with parchment paper, and place biscuits on top. Bake for 15 minutes. Serve with butter, coconut oil, or jam. Enjoy!
Yield: 10-12 biscuits
Find the original recipe here on Green Kitchen Stories » Apple & Oat Biscuits. As a bonus, their recipe also includes metric measurements, for those readers living outside North America!