Description
Soft, buttery and fluffy vegan buttermilk biscuits with strawberry rhubarb jam and creamy tofu yogurt are the perfect Summer dessert or Sunday brunch. They are quick and easy to make, and naturally gluten and refined sugar free.
Ingredients
Units
Scale
Buttermilk biscuits
- 140 ml almond milk
- 2 tsp apple cider
- 130 g brown rice flour
- 150 g almond meal
- 60 g cornstarch
- 60 g coconut sugar
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp ground cardamom
- 45 g cold coconut oil
- 2 tbsp almond milk for the glaze
- 2 tbsp maple syrup for the glaze
Strawberry Rhubarb jam
- 300 g fresh rhubarb
- 200 g fresh strawberries
- 3 tbsp water
- 1 tsp vanilla extract
- 1–2 tbsp maple syrup, to taste
- Zest from half a lemon
Tofu Yogurt
- 300 g plain firm tofu
- 2 tbsp lemon juice
- 3 tbsp maple syrup
- 80 ml water
- 1 tsp vanilla extract
- 1 pinch of sea salt
To serve
- Fresh strawberries
- A handful of roasted almonds and buckwheat groats
- Fresh basil
- Maple syrup
Instructions
Buttermilk biscuits
- Preheat the oven to 400 degrees F and line a tray with baking paper.
- Mix the almond milk with apple cider and set aside for 3 minutes to curdle.
- In a large mixing bowl, add the brown rice flour, almond meal, cornstarch, sugar, baking powder, salt and cardamom. Add the solid coconut oil and use fingers to combine into a sandy mixture. Pour the milk apple cider preparation and mix to combine. The dough must be just a little bit sticky. If necessary, slightly adjust the quantity of milk or flour to reach the right consistency.
- Divide the dough into 6 equal portions, and roll each portion into a ball. Place the balls on the lined baking tray and gently push on the top to flatten into a 1/4 inch thick disc.
- In a small bowl, mix the 2 tablespoons of milk with 2 tablespoons of maple and brush the biscuits with the glaze.
- Place in the oven and bake for 10-12 minutes, or until fluffy and golden. Remove the biscuits from the oven and allow to cool down for a few minutes.
Strawberry Rhubarb jam
- Wash and cut the rhubarb and the strawberries into small dices.
- Place the rhubarb and water in a saucepan. Bring to a boil, then reduce heat and let it cook on low heat for 20 minutes until the rhubarb is soft.
- Add the strawberries and vanilla and cook for an other 15 minutes on low heat, until the fruits are melted. Remove from the heat and stir in maple syrup and lemon zest. Set aside.
Tofu Yogurt
- Blend all the ingredients together until you get a perfectly smooth and creamy sauce. taste and adjust the seasoning to your preferences.
- Pour the yogurt in a clean glass jar. The tofu yogurt can be served right now, but it is better after one night chilled in the fridge.
To serve
- Cut the vegan buttermilk biscuits in half and serve with the strawberry rhubarb jam and tofu yogurt. Garnish with sliced strawberries, roasted almonds and buckwheat groats, chopped basil and a drizzle of maple syrup.
Notes
- You can store any leftover biscuit at room temperature in an air tight container for up to 3 days, although they are best when fresh.
- You can store any leftover strawberry rhubarb jam in a clean glass jar in the fridge for up to 1 week.
- You can serve the tofu yogurt right after making it, but I recommend to prepare it the day before and let it chill in the fridge overnight to thicken and enhance the flavors. Store any leftover in a clean glass jar in the fridge for 2 days.