ALMOND OR CASHEW BISCUITS
SERVES 9 BISCUITS
1 1⁄4 cups (150 g) (5.3oz) whole wheat pastry flour or (156 g) (5.5oz) all-purpose flour
1⁄3 cup (47 g) (1.7oz) toasted whole cashews or (48 g) (1.7oz) almonds (Use unsalted.)
1⁄2 tsp fine sea salt
1 1⁄2 tsp baking powder
3 tbsp (42 g) (1.5oz) semi-solid coconut oil (the texture of softened butter)
3 tbsp (48 g) (1.7oz) natural smooth cashew butter or almond butter
1⁄2 cup (120 g) (4.2oz) blended soft silken tofu or unsweetened plain vegan yogurt
NUTRITIONAL VALUES
Calories: 86kcal
Fat: 5.1g (1.4g S.Fat)
Carbs: 9.1g
Protein: 2.3g
Sugar: 4.9g
Sodium: 4mg
METHOD
Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper.
In a food processor, combine the flour and nuts. Pulse until the nuts are chopped, leaving a few larger pieces. Pulse a few times to incorporate the salt and baking powder.
Pulse in the oil and nut butter just to combine. Pulse in the blended tofu or yogurt until a crumbly (but not dry) dough forms. Gather the dough on a piece of parchment paper and pat it into a 6-inch (15-cm) square.
Make nine 2-inch (5-cm) square biscuits. Place the biscuits on the baking sheet that has been prepared. Bake for 12 to 14 minutes, or until the edges are golden brown. Allow to cool on a wire rack before serving.
In a food processor, combine the flour and nuts. Pulse until the nuts are chopped, leaving a few larger pieces. Pulse a few times to incorporate the salt and baking powder.
Pulse in the oil and nut butter just to combine. Pulse in the blended tofu or yogurt until a crumbly (but not dry) dough forms. Gather the dough on a piece of parchment paper and pat it into a 6-inch (15-cm) square.
Make nine 2-inch (5-cm) square biscuits. Place the biscuits on the baking sheet that has been prepared. Bake for 12 to 14 minutes, or until the edges are golden brown. Allow to cool on a wire rack before serving.
