You know why I love Mondays? Cause it's my 2nd day off and I can take my sweet time to prepare a delicious gourmet breakfast for my family. (Sigh) If I could do that everyday of the week... (day dreaming)
Oh well, for now I got Mondays! And this time I'm sharing with you my last's Monday Specialty. Enjoy!
2 cups of chickpea flour
1 egg size from egg replacer
1 tablespoon baking powder
3/4 teaspoon of sea salt
Pinch of cinammon
7 tablespoons of coconut oil
3/4 cup almond milk
STEP 1: Preheat oven to 375ºF and line sheet tray with parchment paper.
STEP 2: In medium size bowl sift the chickpea flour, baking powder, cinammon and salt. Whisk to combine.
STEP 3: Using a pastry cutter (or knives), cut fat into flour mixture until fat is crumbly and coated in flour. (Whaaat? Click here to learn this technique!)
STEP 4: Pour in almond milk and egg replacer, then mix gently with rubber spatula just until combined, being careful to not over-mix.
STEP 5: Sprinkle chickpea flour on to table. Then transfer dough to lightly floured table and gently roll out to shape of rectangle, about 1/4 inch thick. With long edge facing you, fold in both short ends to meet in the middle.
STEP 6: Cut biscuits with lightly floured cookie cutter or sharp knife and transfer to sheet tray.
STEP 7: Bake for about 6 minutes and rotate pan in oven to ensure even browning. Continue baking for about another 10 minutes or until golden brown on top and slightly firm to touch.
STEP 8: Transfer to rack and cool.