Raisin Avocado Tea Biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake blender bread breakfast dessert snack low-sodium soy-free vegetarian vegan avocado raisins whole wheat pastry flour coconut oil
Ingredients (14 biscuits)
- 2/3 cup raisins
- 1 cup boiling water
- 6 tablespoons coconut oil
- 1 cup cold milk (I used unsweetened almond milk)
- 1 ripe avocado, peeled
- 4 tablespoons blackstrap molasses (I used Plantation)
- 40 drops liquid stevia extract (or 6 packets of Truvia or similar)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 3 cups whole wheat pastry flour
- 1 tablespoon sodium free baking powder (no sodium, more potassium!)
- 1/2 teaspoon salt
Preheat the oven to 375 degrees F.
Line 2 baking sheets with parchment paper or silicone mats.
Soak the raisins in the boiling water for 10 minutes, or you can microwave them for 30 seconds (this is what I do most of the time).
If the coconut oil is in liquid form, measure it and let it rest in the refrigerator for 5 minutes until it becomes solid but still spreadable.
In a blender combine the milk, avocado, molasses, stevia, lemon zest and vanilla.
Blend until smooth.
In a large bowl, whisk together the flour, baking powder and salt.
Cut in the cold coconut oil with a knife or pastry cutter until it resembles coarse crumbs.
Drain the raisins and add them to the flour.
Stir in the milk and avocado mixture into the flour until just moistened.
Turn the dough out onto a lightly floured surface and pat the dough out into a 3/4 to 1-inch thick round.
Cut the dough with a 2 1/2" diameter biscuit cutter and place them onto the prepared baking sheet.
Bake until golden brown, about 15 minutes.
Nutritional Facts per biscuit
Total Fat: 8.3g (Sat 5.4g, Polyunsat 0.1g, Monounsat 0.9g, Trans 0g)
Total Carbs: 29.4g
Vitamin A: 1%
Vitamin C: 2%
Percent Daily Values are based on a 2000 calorie diet.
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