Friday, June 29, 2007

RECIPE ~ Rosemary Biscuits with Olives & Sundried Tomatoes

The title really says it all, doesn't it? I'm a huge fan of foccacia bread but can't eat it due to the yeast and wheat flour, so I decided to try to make some soft biscuits with all the right ingredients. I love to make these for a leisurely breakfast, warm and sliced open to have with avocado, fresh tomatoes, or just some butter.

2 Tbsp ground flax seed
5-6 sundried tomatoes, chopped
1 Tbsp sliced kalamata olives
1 tsp rosemary
1/2 tsp salt
1/2 cup hot water
1/4 cup milk (soy, rice, dairy) or 1/3 cup yogurt
2 Tbsp olive oil
1 1/4 cups flour
2 tsp baking powder

In a medium bowl, place the ground flax, sundried tomatoes, olives, rosemary and salt. Stir in hot water and let stand 10-15 minutes. Then stir in the milk (dairy, rice or soy) and olive oil. Stir in 1 cup of flour plus the baking powder, combining well. It will be slightly sticky. Sprinkle the remaining flour a bit at a time, working in with your fingers gently to achieve a fluffy dough. Divide into 4 equal parts and roll into balls (using floured hands might help). Place on a baking pan and flatten to a 1/2-inch thickness. Brush tops with olive oil and sprinkle more rosemary. Bake at 350 for 15 to 20 minutes, until bottoms are golden.

Use any of the following ingredients, to replace ingredients or add to them, as you desire:
~ fresh rosemary
~ fresh basil
~ capers
~ fried onions
~ roasted garlic
~ caraway seeds

NOTE: The flax and hot water combination gives the biscuits cohesion and softness, replacing the function of eggs while adding fibre goodness. Using yogurt instead of milk will make a softer biscuit.

VATAS use dairy or rice milk
PITTAS omit salt and sundried tomatoes; use any milk or substitution
KAPHAS omit salt and olives; use soy milk and spelt flour; reduce oil to 1 Tbsp


Anonymous said...

I just made these delicious biscuits for some friends of mine. yum! They are somewhat fluffy biscuits, full of suprises with every bite. Try them out!

Anonymous said...

Hi there,

Do you happen to remember what flours you used for these? or what you usually use? I have a hard time making scones or bisquits with non wheat flours, they are always so crumbly. Thanks :)

Claudia Davila (Fran) said...

I have the best luck with barley flour, if you have access to that I recommend it most. Otherwise, what I also do is make a blend of other flours to use as an all-purpose flour: 1 part arrowroot flour/powder, 1 part rice flour, 2 parts kamut flour (or spelt, or barley). Also, if you use the flax mixture here, plus yogurt, you'll get a less crumbly biscuit. Hope this helps! :-)