(Confession: these savory biscuits were not a hit with the wee folk. Nor with the HBB himself, who claims he has trouble getting past the garbanzo-flour taste. But I liked them fine...and they're oat-free!)
Red Lentil Soup
1 large onion, chopped
1 sweet potato, peeled and chopped
2 carrots, peeled and chopped
Fry above ingredients in two tablespoons of oil until soft.
Add:
1 cup red lentils
1 cup buckwheat groats
8 cups water
1 teaspoon cumin
Bring to a boil, then reduce heat to low and simmer for 30-45 minutes, uncovering halfway through. Add salt and pepper to taste.
Pesto Biscuits
3/4 cup garbanzo bean flour
1/2 cup rice flour
1/2 cup quinoa flour
1/4 cup tapioca flour
1 teaspoon salt
2 teaspoons baking powder
Mix dry ingredients together.
Mix together the following "pesto" ingredients:
1/4 cup almond butter
1/4 cup olive oil
4 cloves of garlic, crushed
3-4 stems' worth of basil leaves, chopped fine
2/3 cup milk (soy, rice, hemp, etc.)
Combine dry and wet ingredients, mixing quickly. Scoop onto baking sheet to make 8-10 biscuits. Top each biscuit with a few pine nuts, if desired. Bake at 425 degrees for 12-15 minutes.
3 comments:
Oh, a sweet potato! I wouldn't have guessed that! Sounds deee-lish
But what's so bad about oats?
Pesto biscuits, what a great idea.
You have some lovely bakes here.
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