a pile of five fresh baked biscuits, topped with strawberry puree and surrounded by strawberry slices
Bread

Tender, Crisp, Delicious

Here is a yummy biscuit made without oil or butter. Bet you can’t eat just one of these tender-on- the-inside, crisp-on-the-bottom pastries! Serve them up with a savory breakfast of scrambled tofu and gravy, or, for a light supper, with a nut spread and fruit.    

Prep Instructions

  • Yield: 12 (1 biscuit) servings                    
  • Prep Time: 10 minutes                           
  • Baking Time: 15–20 minutes                 
  • Total Time: 25–30 minutes                    
  • Difficulty Level: Easy 

Recipe Ingredients

  • 2 tablespoons applesauce
  • 1 tablespoon liquid sweetener of your choice
  • 1 tablespoon lemon juice
  • soy or almond milk
  • 1 1/2 cups whole-wheat pastry flour (stir flour before measuring)
  • 3/4 cup barley flour or whole-wheat white flour (stir flour before measuring)
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3 tablespoons almond flour or meal

Cooking Instructions

  1. Preheat oven to 400°F.  
  2. Combine applesauce, liquid sweetener, and lemon juice in glass measuring cup and add enough milk to make 1 cup. Whisk thoroughly until completely blended. Set aside. 
  3. Mix dry ingredients together. 
  4. When oven is at full heat, add wet ingredients to the dry. Mix just enough to moisten—dough will be soft.  
  5. Place parchment paper or silicone pad onto heavy cookie sheet. Use 3-tablespoon scoop to drop pieces of dough onto prepared cookie sheet.  
  6. Bake for 15–20 minutes, until slightly browned.  

Nutritional Data

Calories: 95.77
Fat: 16.17 g
Saturated Fat: 0.10 g
Cholesterol: 0 mg
Sodium: 130.32 mg
Carbohydrates: 18.42 g
Fiber: 2.93 g
Sugars: 1.14 g
Protein: 3.31 g
Eat Plants Feel Whole book cover
This Recipe and Others Are Featured In

Eat Plants Feel Whole

Learn how you can improve your health prospects by adopting a simple plant-based lifestyle.