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Hearty whole grain biscuits
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| Artist: |
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| Categories: |
Bakery, Biscuits, Breakfast, Muffins & Biscuits, Tofu, Vegetables |
| Yield: |
24 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 8
| oz | Firm silken tofu | | 1/4
| cup | Apple juice | | 1
| cup | Wholewheat flour | | 1/2
| cup | Rye flour | | 1/2
| cup | Wheatgerm, toasted | | 1
| tsp | Baking powder | | 1
| tsp | Baking soda | | 1/4
| tsp | Salt, optional | | 1/4
| tsp | Sesame seeds, toasted |
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Procedures:
| 1 | Preheat oven to 450f & oil cookie sheets. | | 2 | Blend tofu until smooth & blend in the apple & lemon juices. | | 3 | Transfer to a medium-sized mixing bowl & set aside. | | 4 | Sift together remaining ingredients, except the sesame seeds. | | 5 | Fold flours & seeds into tofu mixture. | | 6 | Turn out onto a lightly floured board, roll out dough to ? thickness, cut with cookie cutter & bake for 12 minutes. | | 7 | Serve immediately |
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