Spiced Blueberry Buckwheat Biscuits

Photo: Spiced Blueberry Buckwheat Biscuits
These simple gluten-free biscuits are perfect for breakfast, brunch, or for tea time!
Yield
18-20 biscuits
Vegan
Gluten-Free
Nut-Free
Breads and Muffins
Ingredients
  • 1¾ cups oat flour
  • 1¼ cup buckwheat flour
  • 1 Tablespoon + 1 teaspoon arrowroot powder
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cardamom
  • ¼ teaspoon sea salt
  • ⅓ extra virgin coconut oil, slightly melted
  • ¼ cup almond butter
  • 1 cup vanilla-flavored soy yogurt
  • 2 teaspoons vanilla extract
  • 1½ cups shredded apple
  • ½ cup frozen blueberries
Instructions
  1. Preheat oven to 450º and place baking sheet in the oven. Lay a piece of parchment paper onto countertop or a cutting board.
  2. Mix together flours, arrowroot, cinnamon, baking powder, baking soda, cardamom and salt in a large bowl.
  3. Add coconut oil and almond butter and crumble with flour using a fork, until flour is slightly crumbly.
  4. Add soy yogurt, vanilla extract, apples, and blueberries and stir to combine. Dough will be very sticky.
  5. Use a ¼ cup measure and scoop out dough. Drop onto parchment paper and flatten to ½-inch thick.
  6. Remove baking sheet from oven and carefully place biscuits and parchment onto sheet. Bake for 15 minutes. Serve with butter, coconut oil, or jam. Enjoy!