Saturday, October 27, 2012

Gluten-Free Buckwheat Biscuits

Lately, I have been going crazy for organic strawberries. They are great on homemade waffles, cold cereal and banana splits. I've been creating all kinds of "healthy" desserts centered around strawberries. I love the combination of something hearty paired up with delicate berries and then topped with something creamy, such as soy yogurt or coconut ice cream.

One evening I decided to make an alternative vegan version of a strawberry shortcake. I started by creating a healthy biscuit, which could  replace the fatty, gluten-filled, high-caloric ones normally used. I then topped it with sliced strawberries, shredded coconut and low-fat vegan ice cream.

Here's how I created a low-fat, low-sugar biscuit, which was super yummy and tasted great the next day with low-sugar jam!

  • This recipe will yield 8 large (but flat) triangular biscuits.
  • Give yourself about 45 to 60 minutes to make, bake and cool biscuits. 
  • You'll need a large cutting board or a large clean surface to cut the dough, various size measuring cups, 1 large mixing bowl and a large cookie sheet (or 2 small ones). 

1. In a bowl, throughly mix the following dry ingredients: 

~ Buckwheat flour: 1/2 cup & 1/8 cup
~Gluten-Free All Purpose Baking Flour: 1 & 1/8 cups
~Sweet Sorghum Flour: 1/2 cup
~Baking Powder: 1 & 1/8 tsps
~Sea Salt: 1/8 tsp & one pinch
~Organic Cane Sugar: 1/3 cup

2. Push the dry ingredients to the sides of the bowl and pour the wet ingredients into the well. Then mix the wet ingredients within the well first and then mix with the dry until fully incorporated and the dough forms:

~Organic Rice Milk (or other non-dairy milk): 1/2 & 1/8 cups
~Extra-Virgin Olive Oil: 1/2 cup

3. Put the dough in the fridge to cool for about 10 minutes. 

4. On a large cutting board, cover the surface lightly with one of the flours used. Then press the dough with your hands or use a rolling-pin until it forms a circle. Cut the dough with a knife or pizza cutter into 8 triangular pieces. 

5. On a prepared cookie sheet (with either parchment paper or a non-stick surface), place the biscuits so that they have a little room to expand. 

6. Bake for 15 minutes at 375 degrees. Cool on wire rack for approximately 10 to 15 minutes before serving unless you want to eat them warm.