Fluffy, buttery vegan biscuits that require just 30 minutes, 7 ingredients and 1 bowl! Perfect for breakfast as is or smothered with jam!
Author: Minimalist Baker
Recipe type: Breakfast, Brunch
2 cups unbleached all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
1 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice
Preheat oven to 450 degrees F.
Mix dry ingredients together in a large bowl.
Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture. Stir until just slightly combined – it will be sticky.
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
Form into a 1-inch thick disc, handling as little as possible.
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
A crispy on the outside, tender on the inside vegan + gluten free waffle that’s lightly sweet and incredibly satisfying. Healthy enough for a weekday breakfast and special enough for a weekend brunch.
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
Serves: 5-6 waffles
1¼ cup almond milk + 1 tsp white or apple cider vinegar
¼ cup melted vegan butter, such as Earth Balance
1½ tsp pure vanilla extract
2 Tbsp agave nectar or maple syrup
1 cup brown rice flour
½ cup gluten free rolled oats
½ cup potato starch (not flour)
scant ¼ cup tapioca flour
1 Tbsp flaxseed meal
1½ tsp baking powder
2 Tbsp sugar
Combine almond milk and vinegar in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ⅓ cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re freshest within the first couple weeks.
Serving size: 1 waffle Calories: 329 Fat: 9 g Carbohydrates: 57 g Sugar: 6 g Sodium: 200 mgFiber: 2.5 g Protein: 3 g