Breakfast | Healthy eating/specialty diet | Recipes | Scones + Biscuits | Vegan

Apricot currant biscuits (vegan)

March 5, 2014

Lil’ bun loves her biscuits but the store bought ones can sometimes get really unhealthy because of the high butter content in them. The flakier it is, the more buttery it is, the better it tastes, but the worse it is for you. The biscuits I make at home have less than 2 tablespoons of coconut oil for 6 of them and they probably only have a fraction of the calories as the store bought ones too!

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Ingredients (6 biscuits):

1 cup whole wheat flour
2 tablespoons brown sugar (or cane sugar)
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 tablespoon coconut oil (or margarine)
2 tablespoons almond milk (or milk of your choice)
1 teaspoon vanilla
1 teaspoon cinnamon
1 tablespoon ground flax+3 tablespoon water (or 1 egg)
3 tablespoons dried currants/raisins
2 tablespoons chopped dried apricots (optional)

Slide on into the kitchen:

1. Combine flour, brown sugar, baking powder and salt in a large bowl then cut in the margarine with a pastry cutter or knives until it resembles pea sized crumbs.

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2. Pour the milk, vanilla, cinnamon, and the flax egg into the dry ingredients. Then stir in the currants and dried apricots until a dough comes together.

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3. Shape the dough into a rectangle and then cut circles out out with a cup or circle cookie cutter. Bake for 15 minutes at 400F until golden.
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I like putting currants in my biscuits because they’re a little different than the usual cinnamon raisin pairing. I like putting in dried apricots in them as well because they have a good amount of natural sweetness in them so you don’t need to go too heavy on the sugar. You probably wouldn’t think these biscuits will end up very flaky because of how little fat I put into them, but you’d be surprised. If you’re still doubting me after seeing all the photos above, I suggest you try them for yourself and see (:
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