Even though I live in sunny California, this weekend was miserable and gloomy, not quite the blizzard in the Rocky Mountains, but still gross. To combat the dropping temperatures, I baked all day, and the results were these easy vegan spelt biscuits.
As with most biscuits, you want to avoid handling these easy vegan spelt biscuits too much. Instead of dealing with grated frozen butter, I worked in reverse; while the oven preheated, I measured out my dry ingredients and put them in the fridge. That way, when the soft coconut oil hit the cold flour, it immediately hardened. Using two forks, I mashed the coconut oil into the flour until it formed small pebble-sized clumps, and that’s the hardest part of this entire recipe!
Most of you know by now that I am not a vegan, but I do believe in eating as many plants as possible, and keeping animal products to a minimum. Collagen is one of those superfoods that I do consume on a regular basis, to help my body continue to age with grace. So, check this out: I added 2 tablespoons of unflavored collagen to these easy vegan spelt biscuits! And if you want to leave it out, absolutely no problem at all!
Easy Vegan Spelt Biscuits
- Rolling Pin
- Round biscuit cutter or small jar
- Mixing bowl
- Silpat or parchment paper
- 1 cup spelt flour
- 1 cup all purpose flour
- 1 tbsp coconut sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp unflavored collagen powder *optional
- ¼ cup soft coconut oil
- ¾ cup unsweetened coconut milk
- Preheat your oven to 450 degrees. While the oven is warming up, measure out all the dry ingredients in a medium mixing bowl and place the bowl in the fridge. Line a baking sheet with a silpat or parchment paper and set aside.
- Once the oven preheats, take the bowl out of the fridge and whisk the dry ingredients to make sure they’re all incorporated, then add the softened coconut oil. Use two forks to break it into small, pebble-sized pieces. Pour in the coconut milk and stir with a wooden spoon to form a thick dough. If the dough is too wet to handle, add a tablespoon of flour.
- Working quickly, and taking care not to handle the dough too much, sprinkle your countertop with flour, then pat the dough into a thick, round disc. Give it a couple rolls with your rolling pin, then fold the dough in half and roll again. Just 2 or 3 rolls. Fold one more time, and roll the dough into a circle, about 3/4 of an inch thick. Folding the dough and rolling will give it nice, flakey layers.
- Flour the bottom of a biscuit cutter, glass jar, or clean can, and cut the dough into rounds. Gather the remaining dough and roll it out again, trying not to handle it as much as possible. The last biscuit is always an ugly duckling and has a special place in my heart, looks aren't everything!
- Place the rounds in two rows on the baking sheet, pressing them up against each other down each line and at the center; they will use each other to help puff up.
- Bake the biscuits for 12 minutes. Allow them to cool for 5 minutes before diving in! Slather them with your favorite jams, spreads, butters, or honey.
- Store leftovers in an airtight container, once they have cooled completely. Reheat the biscuits in the microwave for 30 seconds, or in a hot oven for 5 minutes.