Vegetarian biscuits, gluten-free biscuits, and no biscuits... If you're willing to try some alternative quality ingredients, it's easy to make healthy biscuit recipes. Agave nectar is the perfect sweetener for this baked goods. Not only because it is superior to refined sugar, but also because it has moisturizing properties.
Healthy biscuit recipes can be without sugar, butter, eggs or milk!
Let's start with a solid nut base. We can use what best fits our personal preferences and budget. Pecans are often more expensive than almonds and hazelnuts, which are often sold or sold at cheaper normal prices. Always buy in bulk, half and pieces are very good. Because we must stick to it anyway, we don't need to go all out.
A good biscuit recipe should include some fat. Because we want to keep this healthy, nutritious and vegan acceptable, let's forget the butter and choose almonds, cashews or peanut butter, or a combination thereof. If you don't like the taste or price of nut butter, you can use organic rapeseed oil instead.
Great, but what if we want to make gluten-free biscuits? The answer is: organic brown rice flour! Like glamour, it is healthier than white flour.
Next: Which sweetener? As mentioned above, agave nectar is an excellent sweetener for baked goods. Similar to honey, it helps to keep the moisture in the biscuits and cakes. It also quickly and easily mixes with all other ingredients to form a well-mixed batter.
To increase the taste of this basic healthy biscuit mix, of course use some vanilla or almond extract, cinnamon, crushed fennel seeds and a pinch of salt.
To increase your nutritional value, consider gently roasting oatmeal, raisins, sesame seeds, flaxseed, pumpkin and sunflower seeds. My goodness... how to deal with all this energy?
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Healthy cookie recipe for vegan cookies and gluten-free cookies
We really don't need these incredible nutritional energy formulas. It all depends on what we have at hand, or what we like to eat, or what we want to buy. This is a simple recipe template that takes advantage of the ingredients discussed above:
- 4 cups of grated nuts
- 1 cup of nut butter or 1/2 cup of organic canola oil
- 1 cup organic brown rice flour
- 3/4 cup agave nectar
- 1 tbsp vanilla or almond extract
- 1 teaspoon cinnamon powder
- 1 teaspoon of crushed fennel seeds, cardamom or other spices
- 1 teaspoon salt
- Optional: 1/2 cup per raisin or roasted oatmeal or seeds
Our goal is to mix a batter that retains its shape when it is divided into biscuit-sized balls. from
If the mixture is too dry and brittle, we may need to add a little water. Or, we may have to add more brown rice flour to the damp and loose batter.
This is the best part: since we don't use raw eggs, we can taste our biscuit batter before baking! Add more agave nectar, if you like it sweeter, more spices or seeds until you are happy!
The focus of the baking process!
- Place the 2-inch ball on the parchment-lined biscuit plate and gently flatten it with a fork [similar to making a peanut butter biscuit, immersing the fork in cold water and pressing it on the biscuit portion]
- Use a fairly low oven temperature: 300-325 degrees for 8-10 minutes; agave nectar is a little faster than sugar, so pay attention to your cookies and don't let them become too dark at the bottom!
- Remember, there are no raw eggs in our batter; we don't have to bake it completely. A slight "unfinished" interior is wonderful!
Orignal From: Healthy Cookie Recipe - Vegetarian & Gluten Free
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