I had an odd craving for my childhood love of Hardee's cinnamon raisin biscuits- you know, those awful greasy gluten, dairy and sugar filled hunks of death (= a child's delight)? Well, I was inspired at 5:30 am this morning (hence the "sunrise") to make them this time around myself as gluten free, dairy free, vegan, and no sugar added/ low glycemic. They were delicious and virtually impossible to stop eating!
Sunrise Cinnamon Raisin Biscuits
2/3 c. almond milk1 T apple cider vinegar
1/3 c. organic smart balance vegan margarine, melted
1/2 t sea salt
3 t baking powder
1 t baking soda
2 c. flour consisting of:
- 1/2 c. buckwheat flour
- 1 c. brown rice flour
- 1/2 c. garbanzo flour
1/2 c. raisins
3 T cinnamon
Optional: coconut, brown sugar (did not use brown sugar here; I did use coconut in about half of the recipe for variety)
Mix dry ingredients together. Melt smart balance margarine in microwave and let cool; add almond milk, vinegar, and margarine to dry ingredients and mix thoroughly. Add raisins and cinnamon and mix (it was easier to mix them by hand at this point and shape the biscuits in my palm).
I did not roll out the dough and cut biscuits, but rather chose the lazy way of hand-patting little rolls and dropping them onto a greased cookie sheet. Bake at 400 degrees for 10-12 minutes. Cool and enjoy! They make a fantastic companion to coffee, especially at 6 am!
I did not roll out the dough and cut biscuits, but rather chose the lazy way of hand-patting little rolls and dropping them onto a greased cookie sheet. Bake at 400 degrees for 10-12 minutes. Cool and enjoy! They make a fantastic companion to coffee, especially at 6 am!
Options of use of leftover biscuits:Top biscuit with fresh ground flax, cinnamon, and serve with fresh fruit of your choice- I used banana and fresh peach here. It works great as a breakfast, dessert, or side. I ate it with a lactose free peach and whey smoothie for breakfast.
This recipe is dairy free and gluten free.
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