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| Tender pull-apart biscuits that are gluten-free and vegan. |
Detox schmeetox. Am I the only one eschewing the perennial
pressure trend to buckle down and face the new year (new decade!) with a tidy, self actualized list of "healthy" resolutions sprinkled with key buzz words like
fat-free and
detox and
no sugar and
low calorie? Really? Am I the only gluten-free goddess out there craving the homespun comfort of warm tender biscuits instead of a drink-it-fast-because-it-tastes-like-shag-carpet-shampoo-but-it's-good-for-you spinach-kale smoothie?
It's January, people. It's still winter. Some folks are shoveling snow. Enough already with the bunny food. Dump the word cleanse from your vocabulary.
Have a biscuit.
You can whip up all the low calorie high fiber cleansing smoothies you want if they help you feel virtuous and powerful and fresh as a daisy. I've got nothing against smoothies. I'm a fan of
creamy breakfasts, actually. And I love antioxidants as much as the next gluten-free soul (
bring on the blueberries, Buster). But I chafe at the word diet. And
should. And so I resist the collective push to declare my commitment with a list of
New Year's Resolutions for a Better Me.
If I did make a list, though? It might look something like this.
Top Ten Gluten-Free Goals for the New Year
1. Make more biscuits. I'm serious. Warm, fall apart, tender, melt-in-your-mouth biscuits. Life is too short to live without biscuits.
2. Drink more Champagne. It's silly to wait for a special occasion. Every day deserves Champagne.
3. Walk more. And I don't mean power walk. I don't mean buying
a pedometer. I mean walk as in stroll. Amble. Look at the sky. People watch. Notice the way the late afternoon sun resembles the color of honey.
4. Play around with some donut recipes. Start with those old fashioned blueberry cake donuts that have a hint of cinnamon and nutmeg.
5. Listen to more music. Discover new artists.
6. Dream up a fabulous gluten-free bialy. Just chant: Yes, I can.
7. Go on more picnics. See goal #2.
8. Take more photos. For fun.
9. Stop feeling guilty for (fill in the blank). Just do it. I said so.
10. Breathe, Baby, breathe. Everyone's doing the best they can to get through the day. And those of us with celiac? We're doing double.
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| Sweet potato biscuits are fab with soup. |
Sweet Potato Biscuits Recipe
Make this dough lickity split with a sturdy stand mixer or do it the old fashioned way- with an elbow grease powered wooden spoon.
Ingredients: In a mixing bowl, combine the dry ingredients and whisk them together:
1/2 cup sorghum flour
1/2 cup potato starch
(not potato flour)
1/4 cup millet flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon xanthan gum
Pinch nutmeg, to taste (don't put in too much!)
Add in:
3 tablespoons Spectrum Organic Shortening
1 cup canned sweet potato or finely mashed cooked sweet potato
2 tablespoons pure maple syrup
1 1/2 teaspoons Ener-G Egg Replacer
whisked with 2 tablespoons warm water, till frothy
Beat to combine. The dough will be smooth and sticky.
Instructions:
Preheat the oven to 375ºF. Prepare a muffin pan (if the pan is non-stick, no need to do anything). You'll be using 9 of the cups.
Spoon the biscuit dough into nine muffin cups. Shape the tops with wet fingers, if you like (I left mine like drop biscuits, a little rough and bumpy).
Bake in the center of a pre-heated oven for 15 to 20 minutes or so- until firm and slightly golden. A wooden pick inserted into the center will emerge clean and the bottoms will be golden and firm. If in doubt, bake for another 3 minutes.
Pop the biscuits out of the muffin pan.
Indulge while they are still warm. Slather with maple butter, apricot jam, whipped honey...
Makes 9 biscuits.
Note:
I tried freezing a few and reheating them in the microwave. They were not nearly as good. This is one of those recipes you make and enjoy. Live in the now.
Recipe Source: glutenfreegoddess.blogspot.com
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