To make up for the last two posts being clearly devoid of yummy recipes, here’s an quick and very easy recipe that can double as a dessert or snack.
Let it be said, though, that I don’t recall ever eating biscuits even before becoming gluten-free, so the texture might a little off. These biscuits are on the denser side and chewy, but in a delicious, fulfilling way. I experimented with different ways of adding the cream, and deduced after my fourth attempt that just pouring it over the top was the best way to go about it. That way, it falls into the biscuit when you dive in with your fork, and you have enough sauce to get through the whole dessert. I have a sneaking suspicion that this would be delicious with almond milk vanilla ice cream (or whatever your favorite is). It would definitely be amazing with the biscuit cut in half and a large scoop of chocolate peanut butter ice cream stuffed in the middle. Stay tuned for that recipe. As summer is coming and I am going home to be reunited with our ice cream maker, it is likely that there will soon be a whole slurry of ice cream and sorbet recipes posted soon. As we say here, NOMS!
Bonanza Biscuits with Banana Cream Filling – makes 8-9
This was meant to be a donut recipe but alas, did not turn out that way. The end result was delicious nonetheless though.
1 banana (1/3 cup mashed)
1/4 cup sunflower seed butter
1 TBSP chia seed + 3 1/2 TBSP water
2 TBSP honey
1 scant cup fava flour
1/2 tsp baking powder
1/4 tsp baking soda
2 TBSP apple cider vinegar
3 TBSP hemp (or your choice) milk
1/4 tsp salt
Mix the chia and water and set aside. Mash the banana in a medium bowl (if you don’t have a banana masher, I recommend using your hands instead of a fork…cooking is always more fun if you get your hands dirty anyways!). Add the sunflower seed butter, honey and chia slurry. Stir very well. Add the fava flour, baking soda and baking powder, the salt and hemp milk. Save the apple cider vinegar for last. When everything is mixed together, add the apple cider vinegar and combine thoroughly.
Divide the dough up between 8 greased spaces in a cupcake pan. You could also hand-shape them for baking on a baking sheet, I just happened to have the cupcake pan handy. The dough should be pretty sticky, so it won’t sink down into the cupcake rounds. Instead, it maintains its biscuit shape.
Bake at 325 degrees for about 20 minutes, or until your biscuits are golden brown. Immediately run a knife around the edges when they come out of the oven, and transfer them onto a plate to cool.
About a 1/2 cup of chocolate chips would also not go awry in this one!
I am a huge sauce/cream/liquid fan when it comes to food. Extra, extra, extra barbeque sauce, pizza sauce, fudge sauce, red wine reduction, soup broth, etc. So this recipe may make significantly more cream than fits your needs, but it freezes well if you have extra!
4 TBSP cashew cream
10 TBSP hemp milk
2 TBSP agave
1 1/2 tsp chia seed
pinch of salt
Mash up your bananas and set aside. Plop the cashew cream into a container with tall sides and mix with the hemp milk. It might take a minute or two, but stir until there are no more chunks and the mixture is relatively creamy and smooth. Add the agave and salt and stir. Add the chia seeds and banana and combine everything. Let it sit for about 10 minutes to give the chia some time to gel a bit before using the cream. Apply liberally to the biscuits, or anything else!