Category

- super speedy & healthy -

Yields10 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 1 ½ cups Great River Organic Milling Whole Wheat Pastry Flour
 1 ½ cups almond meal (you can easily grind up whole almonds in a food processor or blender until they are a flour type consistency)
 1 tbsp baking powder
 ¼ tsp baking soda
 ¾ tsp salt
 1 cup plant-based milk
 1 tbsp apple cider vinegar

1

Mix the vinegar with the plant-based milk and set aside for 5 minutes.

2

Preheat oven to 450°F.

3

Mix all dry ingredients together.

4

Add the soured milk, and mix until all ingredients are moistened; avoid over-stirring.

5

Drop large spoonfuls onto a nonstick baking sheet or one lined with parchment paper.

6

Bake for 10-12 minutes, until lightly browned.

Ingredients

 1 ½ cups Great River Organic Milling Whole Wheat Pastry Flour
 1 ½ cups almond meal (you can easily grind up whole almonds in a food processor or blender until they are a flour type consistency)
 1 tbsp baking powder
 ¼ tsp baking soda
 ¾ tsp salt
 1 cup plant-based milk
 1 tbsp apple cider vinegar

Directions

1

Mix the vinegar with the plant-based milk and set aside for 5 minutes.

2

Preheat oven to 450°F.

3

Mix all dry ingredients together.

4

Add the soured milk, and mix until all ingredients are moistened; avoid over-stirring.

5

Drop large spoonfuls onto a nonstick baking sheet or one lined with parchment paper.

6

Bake for 10-12 minutes, until lightly browned.

Vegan Biscuits with Almonds