Tuesday, June 19, 2012

Vegan" Bisquick" Recipe

If you're like me you love simple no muss cooking, but don't love the additives and extra cost. This is my recipe for healthier" Bisquick"

an air tight container (I love pyrex)
a food processor (by hand is not ideal)

2 1/2 cups organic all purpose (unbleached)
2 tbs aluminum free baking powder
1/2 tsp of iodized sea salt (I also like pink sea salt)
1/3 a cup of organic coconut oil (or vegan shortening)

(this recipe can be double, but I usually leave it at 1/2 cup max coconut oil)

Combine all of the ingredients in the food processor and blend until everything is homogeneous equally, you may need to scrape the sides and continue blending
If you find your mix is too "wet" add flour until you get a nice powdery silky feel

Store in an airtight container for up to 6 months conservatively, you can also freeze this for at least a year, thaw before use

There are so many things you can do with this and I will be adding recipes that use it constantly as I find new and better uses for it. You can substitute it for any bisquick recipe you come across and believe me there are a lot of them.

If you are going the classic biscuit route these are my favorite vegan biscuits

Classic drop biscuit recipe with a vegan twist:
Oven 450 degree F

2 cups of our bisquick
2/3 a cup of organic coconut milk (or almond milk)

Mix for thirty seconds with vigor until it "comes together" and seems doughy
It's important not to over mix this will lead to a tougher biscuit

Bake on a lightly greased baking sheet until golden usually less than 7 minutes

This is super customizable for anyone

My favorite additives:
fresh chopped basil,
minced garlic
cracked pepper
morning star bacon crumbled up
agave syrup and orange zest (add stevia to sweeten up the mix)

I would love to hear ideas and how yours turned out

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