You know the problem with this cold and cloudy weather. Most days I’d just rather curl up near the fireplace and cook up some Daals for the meals. Some days I feel like making something but then it is already late afternoon and the sunlight is already fading. That puts a damper on my mood to make anything, since I will not be able to photograph it. So the past few days I decided to collect my ideas in the evening so I can cook them up before lunch and have time in the afternoon to photograph!
These melt in your mouth biscuits / scones are All whole grain Spelt, buttery without much butter, moist and delicious. Chilled Sweet Potato Puree, Spelt, almond butter milk and bam. Make a larger batch and refrigerate till ready to use. Warm up in the oven, top with a dollop of buttah and done.
You can use any of these fabulous palm-oil free vegan butter recipes to serve with these biscuits. I need to try these and decide on the one hubbs and I like the best.
Miyoko’s Artisan Vegan butter with refined coconut oil and canola oil
Bryanna’s Cocoa Butter, canola oil buttah
Vegan Baking’s post with coconut oil and canola/safflower oil butter
Cultured Butter with cultured cashew buttermilk and coconut oil
The problem with Palm Oil in commerical Vegan butters and margarine
If you are looking for some wonderful charities to support this holiday season, here are a few of my favorites.
Chimpanzee Sanctuary Northwest – provides sanctuary for chimpanzees discarded from the entertainment and bio-medical testing industries. Each of residents has a heart wrenching story. these beautiful creatures who look so much like us, deserve all the happiness and our help.
Old Dog Haven – has been one of my favorite rescues. They take in all senior dogs of all shapes and sizes in any condition and provide them whatever they need to spend the rest of their life comfortably.
Pigs Peace Sanctuary – is a beautiful place where rescued pigs roam freely and live out their lives happily.
Farm Sanctuary – has a couple of locations and are doing so many things to bring to light the conditions of farm animals. You can meet the animals at the sanctuaries, connect with them and fall in love.
International Charities:
Wildlife SOS – is an amazing organization which started with an innovative solution to eliminating Dancing Bears in India, by providing alternate skills and jobs to the kalandars who only knew to capture and train bears as a way of livelyhood. Wildlife Sos also works for Moon bears, several other wild animals and catch poachers through their forest watch programs. their hard work needs our support.
VSPCA – Visakha society for protection and care of Animals is a wonderful sanctuary that takes in all animals, birds, reptiles, feeds the very poor(vegan meals), and also spreads the message of veganism. Everyone there works so selflessly for the animals with limited resources and provide support to animals outside the sanctuary too.
Help Animals India – is a 501 c3 is based in Seattle and it supports efficiently run sanctuaries and rescues like VSPCA, Hope, Maitri, Karuna Society, PFA and many more.
The pumpkin and Sweet Potato recipes all over the interwebz are helping me get onto the wagon as well. Till last year, I wasn’t a big fan of Sweet Potato. but preferences change eh ๐ I am sure hubbs is hoping that such a change will happen with Okra too. ๐
More Fall favorites and Thanksgiving options on my massive Thankgiving round up here. I will be adding all the recent posts to the list as well! I seem to be getting more fall ideas right before Thanksgiving ๐
Steps:
Whisk all dry ingredients in a bowl.
In another bowl, curdle the almond milk.
Add the rest of the wet ingredient to the curdled almond milk and mix well.
Add wet to dry and mix till just about combined.
Pat down on parchment and cut into biscuits using a cutter.
Brush some oil or melted butter on top. Bake for 10-12 minutes until golden and crisp on the outside. Let cool a bit before serving. Open up, Top with some vegan butter and serve warm.
Inspired by My Vegan Cookbook’s Sweet Potato Biscuits
100% Spelt Sweet Potato Biscuits
Allergen Information: Free of Dairy, egg, corn, soy, yeast, nut.
7-8 biscuits
Ingredients:
Wet:
Variation:
Make a savory biscuit with herbs or garlic, use 1 tsp sugar instead of 2, add cheese shreds etc.
Method:
Hubbs loved these with his curried spicy Tofu scramble in the morning.
Sapana Behl says
November 21, 2013 at 7:51 amVegan sweet potato biscuit looks crispy and yum !
Mihl says
November 21, 2013 at 9:43 amI was just going to ask if I could use coconut oil instead of margarine and then I saw you actually used canola, which I also have on hand. Win. These look really great!
Richa says
November 22, 2013 at 7:32 amawesome!
Caitlin says
November 21, 2013 at 2:32 pmthese look scrumptious, richa, with a perfect texture! i want a fireplace to sit beside. i’m so cold!!
Virtually Vegan Mama says
November 21, 2013 at 4:09 pmyummy!!!!!!
Glue and Glitter says
November 21, 2013 at 5:54 pmThese are gorgeous, Richa! And thank you so much for sharing my vegan butter article!
Maggie Muggins says
November 21, 2013 at 11:38 pmMmm, these sound so good. I really need to bake with spelt more often, I have way too many bags of the stuff in my freezer and rarely use it. I love the flavour so I don’t know what my hold up is. Have you ever made a 100% spelt loaf of bread? I’ve always wanted to try one but I’m not sure how it would turn out with the low amount of gluten.
Richa says
November 22, 2013 at 7:30 amI make a half whoe wheat half spelt focaccia sometimes, i havent tried all spelt in a loaf. i think it will turn out well. ww feels denser than spelt in general.
luminousvegans says
November 22, 2013 at 3:42 amSimply beautiful! I totally feel ya on the cold, dark weather. It is so hard to photograph anything in the evenings. I have a DIY light setup but it doesn’t beat natural light. Natural light is the best. Thanks for linking Miyoko’s vegan butter. I’ll have to try the others.
Richa says
November 22, 2013 at 7:34 ami dont like my current night time set up. so have to fix it.. natural light is indeed unbeatable
coconutandberries says
November 22, 2013 at 2:30 pmSo annoying about the light isn’t it. I often have classes in the mornings so am limited to cooking for the blog at weekends ๐
These biscuits look so good and the perfect accompaniment to a big bowl of soup (and a fireplace!).
lymieeatingcoconut says
November 23, 2013 at 10:10 amI think I might try these with GF flour. Thanks!
kaila @ healthy helper says
November 27, 2013 at 1:05 amCan the oil in these be left out or substituted for?
Richa says
November 27, 2013 at 1:14 amYes, you can leave it out. the biscuits might be slightly more crusty on the outside, but soft inside.
Toy says
December 5, 2013 at 2:37 pmHi! Stumbled here from pinterest. I’d like to make these but I only have coconut flour and almond flour. Can I use one or both for this recipe or should I find the spelt? Thank you!
Richa says
December 12, 2013 at 11:25 pmI dont know how the recipe will work with coconut flour and almond flour. i have a gf biscuit recipe coming up which uses rice flour.
Corrin Radd says
December 10, 2013 at 11:56 pmMade these today (with pumpkin). Yummy!
Richa says
December 12, 2013 at 11:24 pmAwesome!
Niiaba says
December 11, 2013 at 1:33 ami made this recipe exactly but my biscuits never rose. they looked like i had just put them in the oven, except hard. *sigh*
Richa says
December 11, 2013 at 1:39 amNiaba, check the baking powder. if the biscuits did not rise, then the baking powder is probably old or has lost its strength.
Richa says
December 11, 2013 at 1:39 amThis comment has been removed by the author.
Sunday Morning Banana Pancakes says
December 16, 2013 at 6:17 pmMmmmm I love biscuits and sweet potatoes- these are calling my name! Thank you for sharing all the great link ups in your post, cant wait to check out the great charities and organizations!
Anonymous says
February 28, 2014 at 11:09 amCan you use water instead of almond milk?
Richa says
March 1, 2014 at 9:45 pmthe almond milk is curdled here to resemble buttermilk. Water doesn’t curdle. you can use it though but the biscuits wont come out the same.
Joy Roxborough says
March 22, 2014 at 6:44 pmI’m making these tomorrow!!! Can’t wait!
Joy Roxborough says
March 26, 2014 at 9:01 pmHaven’t made these yet. But def tomorow. Can I bake them in one tin like a cake, instead of shaping them like biscuits?
Richa says
March 26, 2014 at 10:47 pmuse a bread pan then because they will turn out a bit like bread.
โก W3II ์์ด says
April 24, 2014 at 4:21 amCan I substitute the flour for oat flour?
Richa says
April 24, 2014 at 5:39 pmnope, they will be dry and crumble easily.
Use this flour combination from these gluten-free biscuit post . use oat flour instead of brown rice flour. http://www.veganricha.com/2013/12/gluten-free-jalapeno-pepper-jack.html
Fran says
September 4, 2014 at 9:46 pmnot sure I can find canned puree sweet potatoes. how would I make the puree, please? can’t wait to try this recipe – thanks!
Richa says
September 4, 2014 at 11:10 pmyou can either bake, boil or microwave the sweet potato. Mash it well and use it.
Kajal says
January 30, 2016 at 7:55 pmCan I use whole wheat flour instead of spelt? Thanks
Richa says
January 30, 2016 at 8:45 pmYes, you can. wheat can be too dense, so try with half wheat and half white flour.
Barb says
November 3, 2018 at 5:11 pmHow long would these stay fresh without refrigeration?
Richa says
November 3, 2018 at 8:21 pm1 day.
Betty says
February 17, 2020 at 8:35 amThey are delicious. Can they be frozen
Richa says
February 17, 2020 at 12:05 pmyes