When you think of biscuits, healthy isn’t typically the first word that comes to mind. These sweet little treats will change that. With a base of nutrient dense oats and millet, vitamin c packed orange zest and coconut “buttermilk,” you can eat them guilt-free 7-days a week.
I’m particularly proud of these because, as I mentioned in my Best Ever Vegan GF Chocolate Cake, vegan and gluten-free baking can be tough! After a few trials, I landed on these. They are light, fluffy, crumbly and the perfect base for marmalade, vegan butter or coconut whipped cream.
I got the idea to use millet and oats as a flour base from the Alternative Baker Cookbook. If you don’t already have it, definitely pick it up! She has inspired me to use more nutrient and flavor intensive flours in my GF baking. This flour gives the biscuits a nutty and milky taste that is perfectly complemented by the bright orange and rich almond.
A few tips!
- Chilling the biscuits pre-baking really makes a difference in their fluffiness and structure. You can do this for 30 minutes or overnight – but it makes an impact.
- Use refined coconut oil. I went way too long into my vegan baking life without knowing this! Refined has a much less potent coconut flavor and translates to butter.
- I wrote this in the instructions, but I would recommend placing your biscuits in two rows of three, with all edges touching. This encourages them to bake up and not out (like a cookie).
- These pair PERFECTLY with the coconut whipped cream, if you have time to make it. This plant-based alternative can be a bit finicky. I use Whole Foods 365 Organic cans and they have always worked for me! Just make sure you’re fridge is cold enough.
I really hope you enjoy these as much as I do – comment with any questions or feedback!
Sweet Orange & Almond Biscuits (GF, Vegan)
- 1 cup oat flour
- 3/4 cup millet flour** this can be hard to locate in stores, but you can make it in under two minutes! Simply take whole millet, which is easily found, and grind in a food processor or high speed blender.
- 1/4 cup tapioca flour
- 1/4 cup arrowroot
- 1/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 5 tbsp refined coconut oil, solid
- 1 can coconut milk
- 2 tsp almond extract
- 1 tbsp apple cider vinegar
- 1.5 large orange, zested
Optional – Coconut Whipped Cream
- 1 can full fat coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine oat flour, millet flour, tapioca flour, arrowroot, sugar, orange zest, baking powder and salt. Whisk together.
- Incorporate the coconut oil, using a fork or pasty blade to “cut” it into the dry ingredients. Afterwards, the oil should be the size of small peas and evenly distributed throughout the mix. If you’ve never done this, it’s really simple – just do a quick Google search!
- Place your mixture in the fridge while you prepare the wet ingredients. Open your coconut milk and stir vigorously to remove any separation. Add 1 tbsp of apple cider vinegar or lemon juice and set aside for a few minutes. This forms a vegan “buttermilk.”
- Add the almond extract to your buttermilk and remove the dry mixture from the fridge. 1/4 cup at a time, add your buttermilk until you get a semi-sticky dough with no loose flour remaining. You may not need the entire batch, so add slowly!
- On a well floured surface, form the dough into a round disk ~ 1.5 inches thick. Using a round cookie cutter, slice your disk into 6 biscuits. I’m usually able to do 5 and then use the excess dough to make the 6th.
- If you have time, place the biscuits in the refrigerator for 30 minutes or overnight if prepping in advance. This will help them rise and remain extra fluffy!
- Place on your baking sheet. To avoid having your biscuits turn into cookies, line them in 2 rows of 3, with all edges touching. This helps them rise up and not out!
- Bake for 18-22 minutes, until the tops are slightly browned. All ovens vary, so be sure to watch them as they go.
Coconut Whipped Cream
- Place a can of full-fat coconut milk in the fridge overnight. Tip – I always have my fridge stocked with a few cans that I can quickly pull out and use!
- Open the can. A thick cream will have risen to the top. Remove the cream only and place in a bowl, leaving any liquid aside.
- Whip the coconut cream with a high speed blender for 1 minute, until it’s fluffy. Add the maple syrup and vanilla and whip for 1 additional minute. Voila, plant-based whipped cream!