My ‘Breakfast In Bed-Festival’ this year is really just a sneaky way of sharing my favorite Vegan bloggers best breakfast recipes with you all and having a bit of competitive fun all the while. As I have said
too many lots of times before, I leave out for work in the pre-pre-dawn hours, more like the middle of the night for some, I’m sure. I don’t get the luxury very often to enjoy a wonderfully fresh home made breakfast to enjoy in the comfort of my home. So I’m hosting a little monthly highlight this year of the best of the best in healthy breakfast ideas for days when I am able to spend more time enjoying breakfast. I’ve asked 12 of the most creative, health conscious and economically minded bloggers to each share 1 breakfast that highlights both their own website and their own ingenuity for eating healthily, kindly and creatively. At year’s end, we’ll have a little vote on which month’s posting you all enjoyed the most and congratulate the winner with a few kind words and some prizes. There’s a Pinterest board you can follow to see how the event unfolds each month with all the recipes and news about my Breakfast In Bed-Fest and it’s participants.
This month, I’m welcoming
Kathy from HealthySlowCooking.com
Her Strawberry Spelt Biscuits are the 5th ‘Breakfast In Bed-Fest’ entry!
I’m so excited to get to meet all of you here at Canned-Time! I’m Kathy Hester and blog at Healthy Slow Cooking and have written a few cookbooks like The Great Vegan Bean Book and Vegan Slow Cooking for Two.
I know that I was supposed to gear this towards a single breakfast but I believe in making a batch of biscuits all at once
and freezing the rest for later.
I do that with muffins, scones and cookie dough too.
Honestly I kinda freak out if we don’t have some biscuits in the freezer for a last minute stew or biscuits and gravy.
These Strawberry Spelt biscuits take the best fruit that spring has to offer and add it into a whole grain treat. The sweetness comes mostly from the strawberries themselves along with a little coconut sugar. I use soy milk to create the vegan buttermilk, but you can substitute another milk. Just realize it may not curdle like the soy will.
- 1 teaspoon apple cider
- 1 teaspoon vanilla
- 1 cup soymilk (or other nondairy milk)
- 1 ½ cups Bob’s Red Mill whole-wheat pastry flour
- 1 cup Bob’s Red Mill spelt flour
- ¼ cup coconut sugar or brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup coconut oil
- 1 cup minced strawberries
- Preheat the oven to 425 degrees. Oil 2 cookie sheets or line with parchment paper.
- Stir the apple cider vinegar and vanilla into the soy milk and set aside. This will make it curdle and thicken it. Please note that if you use another milk it may not curdle.
- Add the flours, sugar, baking powder and salt to a mixing bowl and mix well. Then add in the solid coconut oil (chill it before hand if it’s a short summer day.)
- Cut in the coconut oil with a pastry cutter or 2 large forks. You can also use your food processor. No matter what method you use you want the mixture to look similar to a course corn meal.
- Pour the soymilk mixture in the dry mixture with the strawberries and begin mixing with a wooden spoon.
- Spread some extra flour onto a large cutting board, then scrape the dough out and pat the dough about ½ inch thick.
- Use a cookie cutter or a jam-sized mason jar to cut out the biscuits. Place on the prepared cookie sheet.
- Gather up the leftover dough and pat in out again and cut out biscuits. Continue this process until all the dough is used.
- Cook for 12 to 15 minutes until the bottoms of the biscuits are a medium-brown.
- Makes 15 small biscuits
- Prep Time: 20 minutes
- Cooking Time: 12 to 15 minutes
I hope you enjoy these biscuits as much as my family does!
I would be thrilled if you would pre-order my latest cookbook, OATrageous Oatmeals, at Amazon.
You’ll get the lowest price now. It drops during the next few months before the release. It’s not just about plain old oatmeal and has sausage crumbles made with steel-cut oats, blackberry mojito refrigerator oats, even a vegan oat cream liquor and much more!
Thanks so much Kathy!!
Be sure to check out Kathy around the web:
More from my site
- Creamy Non-Dairy Raspberry Walnut Vinaigrette
- July 4th Summer ‘Vegan’ Munchies