Easy Vegan Spelt Caraway Biscuits WFPB
These rustic savory biscuits are made in a food processor and don't need rolling. You can cover them with gravy, serve them with a cozy bowl of soup, or use them to make healthy breakfast sandwiches. Whole food plant-based protein packed goodness with old world flavor!
Equipment
- Cookie Sheet (a 9 x 13 inch pyrex pan also works)
- Parchment Paper
- medium bowl
- Food Processor
- Cake Spatula
Ingredients
- 2¼ cup whole spelt flour*
- 3 Tbsp ground flaxseed
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt (optional)
- ½ cup chopped walnuts
- 1 Tbsp apple cider vinegar
- 1 cup + 1 Tbsp plant milk (divided)
- 2 tsp caraway seeds
Instructions
- Line baking sheet with parchment paper and preheat oven to 400 ℉ (200 ℃)
- In a medium bowl combine whole spelt flour, ground flaxseed, baking soda, baking powder and salt (if using). Set aside.
- Place chopped walnuts, apple cider vinegar and 1 tablespoon of plant milk in the bowl of a food processor and pulse several times until you achieve a relatively smooth paste. You may need to use a cake spatula to push down walnuts pieces on the side of the bowl.
- Add the mix of dry ingredients to the walnut paste in the food processor and pulse a 3 or 4 times until you get a sandy, slightly lumpy, mixture.
- Add remaining plant milk and pulse another 3 or 4 times until the ingredients have almost, but not completely incorporated. If necessary, use your cake spatula to scrape down the sides of the bowl to keep everything together.
- Add the caraway seeds, and pulse 2 or 3 times until a smooth ball forms.
- Shape dough into 6 balls** of equal size. Place balls on baking surface approximately 2 to 3 inches apart*** and press each ball down with your hands to create a disk shape that's about 1 inch thick.
- Bake in preheated 400 ℉ (200 ℃) oven for 12 to 14 minutes. When done, biscuits should be golden on top.
- Serve immediately or cool and store in an air tight contain (they'll stay fresh longer in the fridge) and reheat when ready to serve.
Notes
*Or sub with 2 cups of oat flour, whole wheat flour, whole wheat pastry flour or whole einkorn flour. You may need to add more flour, a little at a time, if dough is too wet to easily handle.
**Dividing this dough into 6 parts makes for large biscuits, about 4 inches wide. If you prefer smaller biscuits you can divide this dough into more parts. Just keep in mind that smaller biscuits will likely require a slightly shorter cooking time.
***Biscuits can be baked closer together if using a pyrex pan. The distance between biscuits is not all that important because if they touch they will still come apart easily.
Tried this recipe? Let me know how it was!