Description
These Protein Biscuits are a delicious and nutritious plant-based snack made with red lentils, dairy-free yogurt, and a blend of wholesome ingredients. Packed with fiber, protein, and healthy fats, they offer a flavorful twist on traditional biscuits, perfect for a healthy breakfast or a satisfying snack.
Ingredients
Main Ingredients
- 2 cups Self-Rising Flour
- 1 cup Dairy-Free Yogurt
- 1 cup Red Lentils (dry, rinsed under cold water)
- 1 1/3 cup Vegetable Stock
- 1/3 cup Mild-Flavor Olive Oil
Seasonings and Add-ins
- 1 teaspoon Onion Powder
- 1 teaspoon Italian Herbs
- 1 1/2 cup Spinach (finely chopped)
- 1/2 cup Sundried Tomatoes (not stored in oil, chopped)
- 3/4 cup Sunflower Seeds
- 1/3 cup Nutritional Yeast (or 1/2 cup Vegan Cheddar)
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper and lightly oil the paper with olive oil. Set aside to prevent sticking.
- Cook the red lentils: Place the rinsed red lentils in a saucepan with vegetable stock. Cover the pan, bring it to a boil over high heat, then reduce to medium heat and cook covered for 10-12 minutes until the lentils become mushy and the liquid is absorbed.
- Steam out excess moisture: Remove the lid and allow the lentils to steam for an additional 10 minutes to evaporate any remaining liquid.
- Preheat the oven: Set your oven to 400 °F (200 °C) to prepare for baking the biscuits.
- Mix the dough: In a large mixing bowl, combine self-rising flour, onion powder, Italian herbs, dairy-free yogurt, olive oil, cooked red lentils, finely chopped spinach, chopped sundried tomatoes, sunflower seeds, and nutritional yeast or vegan cheddar. Stir until a sticky dough forms.
- Shape the biscuits: Divide the dough into 8 equal portions and place them evenly spaced on the prepared baking sheet.
- Bake the biscuits: Bake for 20-25 minutes at 400 °F (200 °C) until the biscuits turn golden brown on top.
- Cool and serve: Allow the biscuits to cool slightly for a few minutes before serving to enhance flavor and texture.
Notes
- Use self-rising flour for the right texture and rise; you can make your own by combining all-purpose flour with baking powder and salt.
- Dairy-free yogurt can be made from coconut, almond, or soy to keep this recipe vegan and dairy-free.
- Choose a mild-flavor olive oil to prevent overpowering the other ingredients.
- Sunflower seeds add a crunchy texture and extra protein, but they can be replaced with pumpkin seeds if desired.
- For a cheesier taste, substitute nutritional yeast with vegan cheddar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Plant-Based
