Vegan coconut oil biscuits with whole wheat spelt flour and healthy ingredients, made in the food processor and ready in less than 20 minutes.
Course Side Dish
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Servings 10biscuits
Ingredients
1 ¼cupsspelt flour*
1tablespoonbaking powder
1teaspoonarrowroot flour
½teaspoonsea salt
½teaspooncoconut sugar
¼cupsolid coconut oil
Up to 1/4 cup full-fat coconut milk*
1teaspoonlemon juice
Instructions
Preheat the oven to 190C / 375F and line a baking sheet with parchment paper.
Add the flour, baking powder, salt, and coconut sugar to the bowl of your food processor with the blade attachment in place. Pulse until combined.
Drop the coconut oil in small pieces into the flour mixture. Pulse until the mixture resembles coarse crumbs.
Add the coconut milk one tablespoon at a time, including the lemon juice with the first addition. Pulse in between each addition and add the milk by tablespoon until the mixture just comes together (see photos above). It should hold when pressed with your hands.
Form a ball with the dough, and then flour a flat working surface. Roll the dough out to about 3cm thick, then fold in half, and roll it again. Repeat this four times, and then roll it again and cut with a small biscuit cutter (6cm). Bring the scraps together and roll them out again, continuing to cut biscuits until no dough remains. The last biscuit might be a little messy looking.
Place the biscuits onto your prepared baking sheet and gently brush with leftover milk. The milk wash helps them to brown in the oven. Bake for 12-15 minutes, or until golden. Best served warm.
Notes
• If using a larger biscuit cutter, adjust baking time accordingly (just watch until they're golden). If you don't want to roll/cut, then make drop biscuits instead. • To avoid any light coconut flavour, use refined coconut oil and oat or almond milk. * I use whole grain spelt flour, and have tested these with sprouted spelt, kamut, and light spelt flour. They all work really well so use what you have. **You can substitute any type of non-dairy milk for the coconut, but they will be slightly less tender. I frequently use oat milk and have made them with nut milk with good results.