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Prep 20 mins
Cook 35 mins
Gluten-free, sugar-free, corn-free, soy-free, vegan! I was on a crazy diet and sharing my food with friends who have allergies, so I developed these. The rice and chickpea combination makes a complete balance of essential amino acids, so it's good vegan food too. Oh, and they taste awesome. I like brown rice flour, but you could easily substitute white rice flour. I love onions, but you could use less or omit this ingredient entirely if you don't share my enthusiasm. Sometimes I also add garlic for good measure. They are best hot out of the oven, but do okay cooled. I've also tried freezing these with good luck - making a double-batch on the weekend and bagging them 2-3 at a time for use during the week.
- Get the fatty coconut milk, not the "light" variety. The meaty coconut goodness will condense at the top, leaving about an inch of watery stuff in the bottom. Don't shake the can - simply open the top, spoon out the thick coconut part, and pour off the watery stuff. The watery part can be discarded, or drunk (tastes light and sweet), or you can put part of it back into the biscuit mixture if it needs more liquid.
- Chop the onion, as fine or coarse as you prefer.
- Mix the rest of the ingredients. Add the chopped onion and mix. Add the coconut goo and mix until fluffy like mashed potatoes.
- Spoon onto baking sheet or into greased muffin tin. I prefer using a muffin tin - they just look so nice and well-shaped, and they are less likely to burn.
- Bake for 35 minutes @ 450 degrees F.
4 stars warm from the oven but after they are cold they are not so good (3 stars). I used tapioca starch in replacement of arrowroot and added a 1/2 tsp guar gum, not sure if it did anything. May try to tweak some way but I don't know which exactly to make them again. I did use a muffin tin which I would recommend.