Oct. 29, 2009
Vegan Fat-Free Whole Wheat Maple Cornmeal Biscuits Recipe
I love cornbread, but I also love biscuits. I brought them together for this recipe and my goodness -- what a perfect match! These biscuits are a little sweet too -- perfect for a sunny Sunday brunch. I like to smear a little Earth Balance over the tops of the biscuits when they're still warm. Not exactly fat-free but a nice treat every now and then. These biscuits are also great with vegetarian chili.
Not your typical biscuit, but still totally awesome. Maple and cornmeal were meant for each other. These babies were also featured on Meatless Monday!
½ cup cornmeal
½ cup whole wheat pastry flour
2 tsp baking powder
¼ tsp salt
½ whole banana, cold
¼ cup plant-based milk
2 tbsp pure maple syrup
Preheat oven to 425 F. Grease cookie sheet and set aside. Combine flour, cornmeal, baking powder and salt in a food processor and run for about 10 seconds, ensuring even distribution. Add banana and allow to run until flour is pebble-like. Transfer to a mixing bowl and combine with non-dairy milk and maple, stirring until well combined. Use a spoon to drop 6 biscuits at least 2" apart. Bake about 7-8 minutes, until edges are just crisp and slightly brown.