Two summers ago, I fell into a bread-making kick and made loaf after loaf after loaf. Whole wheat, sunflower, oatmeal, cinnamon raisin, banana, zucchini. I had a lot of time on my hands and it was too hot to do anything else. Lately, I’ve been craving hot homemade bread straight out of the oven but wasn’t exactly ready to commit to yeasted bread that needs to rise for an hour before baking, so I made biscuits instead! These are super easy to make and perfect with a savory spread, like the kale pesto I made today or hummus (which I’m about to make — I’m on a condiment kick right now, can you tell?). I slightly adapted this recipe from jae steele’s “Herb Garden Biscuits” in Ripe from around Here and used fresh basil from my backyard!
- 2 cups spelt flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 tbsp. minced fresh basil
- 1/2 cup cold vegan margarine, broken up into small pieces
- 3/4 cup nondairy milk + 1 tbsp. lemon juice
- 1 tsp. agave nectar
- Preheat oven to 450.
- Line a baking sheet with parchment paper.
- Mix together the flour, baking powder, baking soda and salt in a medium size bowl. Add the basil. Cut in the vegan margarine with two knives. Add the nondairy milk/lemon juice mixture and agave nectar and mix until just combined.
- Flour hands and work dough into a ball. Divide into eight equal portions, form into discs and place on baking sheet. Bake for 10 minutes. Store in an airtight container and enjoy within three days.
This kale pesto is another great way to include more raw greens in your diet, and local kale is plentiful right now, so what’s not to love?
Kale Pesto — adapted from “Classic Pesto” in Vegan with a Vengeance
- 1/4 cup walnuts
- 1 1/2 cups packed kale
- 2 cloves garlic
- 3/4 tsp. salt
- 1/4 cup extra-virgin olive oil
- 2 tbsp. nutritional yeast, optional
- 1 tsp. lemon juice
- Toast walnuts on 350 for 5-10 minutes, being careful not to burn.
- Combine walnuts, kale, garlic and salt in a food processor. While continuing to process, slowly add olive oil. Add nutritional yeast, if using, and lemon juice and process a few seconds more. Serve immediately or store in an airtight container in the refrigerator. Tastes great on pasta, bread, baked potatoes, and biscuits!
This is my favorite time of year — the farmers’ markets are just opening up, there are more local strawberries and greens than I can eat, and I can open the windows at night and enjoy the cool evening breeze. I have a raw strawberry cheesecake chilling in the fridge — three hours until complete bliss!