[This little Biscuit hates its mother.]
I’ve been spoiled rotten the past week with my friend Sterlin in town visiting from England. We’ve seen each other several times and it’s been great getting together, gabbing on the phone, laughing and commiserating, just as if we were back in high school (oh, except that three decades have passed since then, and these days we’re both partnered, and she now has three kids. . . but otherwise, just the same). But all good things must come to an end: she heads back to the UK tomorrow. Sob!
I decided I needed baked goods to cheer me up (because really, don’t baked goods always cheer me up?). I had such great success with Ellen’s biscuits last week, and I’ve been eyeing this recipe for days, so my mind naturally turned to more of the same and I decided to make scones. I knew they’d have to be grain-free (seems I’ve been fixated on grain-based baking for a few too many days lately. . . not the best idea for someone battling candida, even if they are gluten free grains). And since this month’s SOS Kitchen Challenge features sweet potatoes, I thought they’d provide a perfect base.
I set to work and, using my original grain-free biscuit recipe as a springboard, came up with what seemed like a perfect dough. Shaped, pressed, and baked, the scones came out of the oven puffed and cracked as they should be, flirtatiously wafting their caramelized scent in my direction. I dug in while they were still warm, slathered with coconut butter:
[This little Biscuit has an Edible Complex.]
Hmmm. Well, let’s say they were. . . . “interesting.”
When I was in my 30s, I used to think I had a lot in common with Woody Allen. Lest you assume I am a native New Yorker, or possess a Mensa-worthy IQ and equally superior wit; or lest you imagine I am secretly a short balding Jewish man who cranks out at least one brilliant movie each year–no, those were not the commonalities to which I referred. But I was a top-notch neurotic who could give ol’ Woody a run for his money in the therapy department.
Is it still outré to mention one’s experience with therapy? Seriously? As far as I see it, in 2010 we have almost 50% of marriages ending in divorce while only 50% of a popular chicken dish actually contains any chicken; our young people must deal with all manner of threats that I never encountered as a child; and our environment is full of potential poisons and carcinogens. With so many stressors a regular part of our everyday experience, I figure it’s a rare individual alive today who couldn’t benefit from some sort of therapy. (Then again, I draw the line at animals. Dogs on Prozac–excuse me, Reconcile? As Amy and Seth might say, “Really, Eli Lilly?”).
And now, even my poor little biscuit requires its own analysis (on a side note, doesn’t that just sound like the cutest little sobriquet? I think I’ll start calling the HH “Little Biscuit” from now on, just for fun).
You see, my biscuit isn’t as developed as it thinks it should be. And it’s a little too heavy around the middle, and lacks the self-possession to remain dry all the way through under scrutiny. Personally, I think my Little Biscuit is cute as can be, and I’d even say her crumb is quite fetching (see below), but since she’s my baby, I’m biased. Sadly, the final product might not be as appealing to the general public as it was to me.
[This little Biscuit is quite the Exhibitionist.]
All this to say that my biscuits, while tasty and delicately hued, were a tad too heavy and a tad too moist to garner unconditional praise.
And so, I’m putting out an appeal to any DDD readers who would like to take this recipe and run with it: can you determine how to transform my LB into something lighter, airier, more self-confident? If you think you can improve on the recipe and accomplish a result that’s closer to a conventional biscuit, go for it! Prescribe Little B’s therapy in the form of a revised recipe and I will happily bake it, photograph it, and blog about it.
In the meantime, LB will have to make due with her dwarfed size and compact interior. It’s Vegan MoFo, after all, and who has time to bake up 7 new variations of the same recipe in one day? 😉
And don’t forget. . . the Gluten Free Holiday event is in full swing! If you’d like to enter to win one of two cookbooks, just link up your own healthier GF recipe, or use one of the other 10 ways to enter, here!
I’ll also be kicking off my “Festive Freebies” series tomorrow with a review and yet another giveaway! This food is my new amore and I can’t wait to tell you all about it! 😀
[. . . and this little Biscuit really needs your help!]
Sweet Potato Biscuits in Need of Therapy (Vegan, Grain Free, Sugar Free, ACD-Friendly)
from Diet, Dessert and Dogs (https://www.rickiheller.com)
I like a heavy, moist baked good, but I realize that’s not everyone’s preference. The flavor of these biscuits is lovely and delicately sweet-potato scented, but they may be too dense for some tastes. I offer this recipe as a template for you to adapt–and do let me know if you can achieve a result that’s more traditionally biscuit-like than this one!
1/2 cup (120 ml) coconut flour
1/2 cup (120 ml) light buckwheat flour
1/4 cup (60 ml) potato starch
1/4 cup (60 ml) soy flour
1 tsp (5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1 tsp (5 ml) xanthan gum
1/2 cup (120 ml) packed sweet potato purée
1-1/2 cups (360 ml) plain or vanilla unsweetened soy, almond or rice milk
1 tsp (5 ml) pure vanilla extract
1 tsp (5 ml) apple cider vinegar
10-15 drops plain or vanilla stevia liquid
1/4 cup (60 ml) coconut oil, preferably organic, melted
1/2 cup (120 ml) unpacked, unsweetened or agave-sweetened dried cranberries
Preheat oven to 400F (200C). Line a cookie sheet with parchment or spray with nonstick spray.
In a large bowl, sift together the coconut flour, buckwheat flour, potato starch, soy flour, baking powder, baking soda, salt and xanthan gum. Whisk to combine and distribute the flours evenly.
In a small bowl, whisk together the sweet potato purée with the milk, vanilla, vinegar and stevia; then quickly whisk in the melted oil. Pour the wet mixture over the dry and stir to mix well. Gently stir in the cranberries.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, place mounds of the mixture on the cookie sheet. Flatten each mount to about 1/2 inch (1 cm) thickness.
Bake in preheated oven for 24-27 minutes, rotating the cookie sheet about halfway through, until biscuits are golden brown on top and very well browned on the bottom. Allow to cool completely before consuming. Makes 10-12 small scones. May be frozen.
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Last Year at this Time: Roasted Red Pepper and Apple Dip
Two Years Ago: Chili to Last Through the Winter
Three Years Ago: Gluten Free Cashew Chocolate Chip Cookies
© 2010 Ricki Heller
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