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Carrot and Thyme Vegan Biscuits – Fluffy, Savory and Oil Free

Course vegan biscuits
Cuisine snack, vegan breakfast
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 biscuits

Ingredients

  • 1 cup grated carrot 2-3 carrots
  • 1 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 2 ¼ cup flour
  • 1 tablespoon baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ tsp garlic powder
  • 1 tsp dried thyme
  • ¼ cup cashew butter
  • few tablespoons of almond milk for wash

Instructions

  1. Preheat oven to 425 F.
  2. Prepare cookie sheet by covering with parchment paper or a light coating of cooking spray.
  3. Grate carrots using medium grate until you have one cup.
  4. Set aside.
  5. Add apple cider vinegar to almond or other non-dairy milk and set aside.
  6. In a medium bowl, whisk together the flour, baking powder, baking soda and spices.
  7. Add the cashew butter.
  8. Using your hands, mix together the cashew butter and flour until flour is about the size of split peas.
  9. Add in the carrots and mix well.
  10. Pour in about 3/4 of the milk mixture and gently combine with the flour until a soft dough forms, adding as much of the milk mixture as necessary.
  11. The dough will be a little sticky.
  12. Place dough on a well-floured surface and knead 5-6 times.
  13. Roll dough until it is roughly half an inch thick.
  14. With a round cutter (I used a drinking glass with a 2 inch diameter) cut out dough and place on prepared cookie sheet.
  15. Brush a bit of almond mlk ove reach biscuit.
  16. Bake for 8-10 minutes until golden.
  17. Cool on baking rack and enjoy.
  18. When fully cool, these can be frozen in a zippered freezer bag.
  19. To reheat, microwave for about 30 seconds or let come to room temp.