FPIES-Friendly Breakfast Biscuits
Dairy-free, egg-free pancake-like biscuit cookie things, that I created especially for my 1-year-old son. He has FPIES (food protein-induced enterocolitis syndrome), which is a wacky and fairly challenging food allergy that varies from person to person. We happen to be pretty fortunate, in that his FPIES isn't as severe as some experience, and he can have many plant-based proteins. I'm sure that some ingredients can be swapped out for others (coconut milk instead of soy milk, applesauce for coconut oil, etc.) -- please keep in mind that I make these for my toddler, and he happens to lack fats in his diet. That's what the coconut oil is for, so they're actually more oily/greasy than I would prefer to eat, if I were making them for myself. These are fine to refrigerate or freeze, then re-heat for later.
INGREDIENTS
Nutrition- 2tablespoons ground chia seeds
- 1⁄2cup water
- 2cups garbanzo bean flour
- 1⁄2cup ground flax seed
- 4tablespoons sugar
- 4teaspoons baking powder
- 1teaspoon cinnamon
- 1⁄2teaspoon salt
- 2cups unsweetened soymilk
- 1⁄2cup coconut oil
- 1teaspoon vanilla
DIRECTIONS
- Pour ground chia and water into small bowl. Stir, set aside to gel (30 minutes).
- Preheat oven to 350°. Line cookie sheet with parchment paper.
- While chia gel is forming, continue. In a medium bowl, whisk together garbanzo bean flour, ground flax seeds, sugar, baking powder, cinnamon, and salt. Set aside.
- 4. In a small bowl, whisk together soy milk, coconut oil, and vanilla. (Careful not to let oil solidify).
- Pour liquids into dry. Whisk to combine.
- Add chia eggs. Whisk it again! Let batter rest for 10-15 minutes; perhaps have a dance party, or check the mail.
- Spoon out half-dollar size dollops onto parchment paper, about 1.5" apart. Bake for 14 minutes; turn sheets 180° (halfway around). Bake another 14 minutes, or until edges are golden and cakes COMPLETELY come off parchment paper without sticking at all.