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Ingredientes
- add roasted garlic, add other herbs. Use 1 to 2 Tbsp more vegan butter for flakier biscuits. Instructions
- 1/4 cup almond milk (use coconut milk or other non dairy milk to make nut-free)
- 1 tsp apple cider vinegar
- 1/2 tsp lemon juice
- 1/2 cup pumpkin puree chilled . I used canned. Chill atleast for an hour
- 2 Tablespoons safflower or coconut oil or softened vegan butter(I used safflower)
- 1/3 – 1/2 tsp salt
- a pinch of cinnamon and nutmeg
- 1 Tbsp maple syrup
- Dry:
- 1 cup unbleached white flour
- 1/2 cup spelt or whole wheat flour
- 2.5 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbsp chopped fresh Sage or 2 tsp dried
- 1/2 to 1 tsp dried thyme
View Full Recipe at Vegan Richa
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 472g | |
| Calories 1410 | |
| Calories from Fat 454 | 32% |
| Total Fat 51.6g | 65% |
| Saturated Fat 13.07g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 5751mg | 240% |
| Potassium 1075mg | 31% |
| Total Carbs 214.71g | 57% |
| Dietary Fiber 21.4g | 71% |
| Sugars 48.35g | 32% |
| Protein 32.74g | 52% |
