This biscuit is truly a collaborative effort. I modified a recipe from The Joy of Vegan Baking, by Colleen Patrick-Goudreau by replacing the vegan butter with almond butter, trading out the AP flour for whole wheat and kicking in some sourdough starter – which came from the kitchen of Amanda of Good Clean Food. The delicious spice blend comes from a sourdough pancake recipe that I veganized (and that failed miserably for me). I continued the team effort by accompanying the biscuits with some tasty finds from other blogs: a pumpkin version of Kristy’s Sweet Potato Pecan Butter and a steaming hot Pumpkin Spice Latte courtesy of Happy Healthy Life.
One year ago today: Smoky Apple-Sage Seitan Sausage & Red Onion Marmalade Sandwich
One year and one day ago: Yeasted Buckwheat Waffles with Cranberry-Date-Apricot Sauce
Slightly Sourdough Almond Butter Biscuits w/ Cacao, Orange & Tart Cherries
Makes 9 or so
1 2/3 cups whole wheat pastry flour
1 tbsp. baking powder
pinch salt, if desired
1/2 tsp. spice blend (or just sprinkle in some cinnamon, allspice and cardamom)
2 tbsp. maple sugar
1/3 cup sourdough starter (if you don’t have starter, use 2/3 cup almond milk, total)
1/3 cup almond milk
1/3 cup almond butter
1/4 cup cacao nibs or semi-sweet chocolate chips
1/4 cup dried tart cherries
zest from 1/2 an orange
Line a baking pan with parchment and preheat the oven to 475F.
In a large bowl, whisk together the flour, baking powder, salt, spice blend and maple sugar. In a small bowl, whisk together the sourdough starter and milk. Set aside.
Mix the almond butter into the flour mixture and then pour the sourdough mixture in and add the orange zest – stir or use your hand to bring the dough together. Add more milk if necessary. Add in the cacao nibs and the dried cherries.
On a floured surface, pat the dough into a square or circle and cut into pieces. Place on the prepared baking sheet leaving an inch or so between biscuits. Brush with almond milk, if desired. Bake for 8-10 minutes or until brown on the outside.