It is Earth Day! So here is a recipe for biscuits that look like the moon. Vegan, gluten free cute lil moons! Enough with the Earth, right?! Just kidding, I’ve been watching Planet Earth all day and I love this place, just trying to take things up a knotch (as always, pun intended, and bad). This is modified from a paleo drop biscuit recipe on the blog @justjessieb. I replaced the egg with chickpea water (“aquafaba”), subbed in some chickpea flour (I love the stuff, and it’s a great source of protein), added garlic, fresh cracked black pepper and nutritional yeast for a cheesy flavor (and for the moon). These guys are soft and fluffy and outta this world~
Mini moon biscuits
3/4 cup chickpea flour
1/2 cup almond flour
2 T nutritional yeast
1/4 + 1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper, fresh cracked if ya have
1/4 tsp baking soda
2 T coconut oil, melted
3 T chickpea water, from a can of chickpeas or home cooked
1/4 tsp apple cider vinegar
2 T almond milk
Method:
- Preheat oven to 350 F and line a sheet tray with parchment. Combine dry ingredients in a small bowl, and melt your coconut oil, then combine all wet ingredients in a separate bowl.
- Slowly add the wet to the dry, stirring until just combined. Take a Tablespoon measure and scoop out the dough, then form each into a smooth ball/moon and arrange on your baking sheet. Bake for 10-12 minutes and let them cool.
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Published by Caroline Mann
So it all started on July 23, 1994... *muffly, high pitched fast forward sound* And now I'm a person who's hungry and likes food that kills two birds: tastes delicious and nourishes the bod/ celestial bod, aka Earth. I should add that zero birds are killed in this scenario... my recipes are plant based, meaning flexible, but mostly plants. In culinary school, I learned how to bring vegetables to the foreground while seeking local, seasonal, organic, unprocessed and wholesome ingredients whenever possible. A lot of words but ironically these kind of foods are the least complicated. I believe a plant centric diet is best for our planet's sustainability and personal health, and find this approach to cooking the most fun and innovative. I also understand that food is very personal (you are what you eat amirite), and dependent upon cultural backgrounds and belief systems. Half my class was vegan, and we all got along just peachy/ smoothly like butter. Mostly because we were cooking together and had to cooperate and all. Just kidding, we successfully hung out in other settings and I love them a lot. Anyway, Natural Gourmet Institute taught us to ask ourselves where food comes from and what practices we are supporting, no matter what lifestyle. If I ever try fish or shellfish, I check the Seafood Watch app to make sure I'm not ordering the last shrimp of all. NGI also taught how to cook, I should add. I graduated in January 2018, and have since been cheffin' in a vegan restaurant and at home. So, as I am constantly stirring, I want to share some ideas with you so we can all eat beautifully, live it up and prance with the plants.
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