Walnut Maple Oat Quinoa Biscuits
These Walnut Maple Oat Quinoa Biscuits are so moist and maple sweet. You will want to make them all the time. Perfect toasted in the toaster oven or just warm out of the oven. Top it with butter and your favorite jam. Great to make ahead of time for the weekend breakfast or to grab one running out the door to work or school. Bound to be a hit with the whole family.
I created this recipe by pure accident. I thought I had quick cooking oatmeal and did not know I had run out. So I searched my pantry for what to substitute the oatmeal for. If anyone has seen my pantry then you know this was a challenge. Oatmeal absorbs so much liquid and creates such a moist mealy texture to pastries. I love using it. Although to my dismay I had to sub out something in it’s place. Then I spotted the quinoa. I thought maybe if I cook it and then add it in it will create a similar type of added moisture as oatmeal. To my surprise it turned out even better than I had expected. These Walnut Maple Oat Quinoa Biscuits are so moist and full of soft walnut and quinoa texture. As you can see in the cut biscuit below.
Making Walnut Maple Oat Quinoa Biscuits
These biscuits are so wet after mixing all of the flour and liquids together. They are the consistency of cookie dough and taste like it as well. Being that they are vegan with no eggs in it, its fine if children want to eat the raw dough or clean the bowl. This can be a really fun cooking project with children on the weekend. The first trick to making this recipe quick and easy you can cook the quinoa the night before like I do. The quinoa will be nice and cold from the refrigerator. This helps because if it is hot it will melt the butter and the biscuits will not turn out the same.
The second trick is using really cold butter. I cut up my softer refrigerated butter into small bits and then stick it back in the freezer while I am mixing everything else up. Make sure when incorporating the butter that it is blended to look like small crumbles. Kind of like making pie crust. The third trick is cutting the biscuits strait downward with the cutter. This stops the dough from sealing and creates a lighter fluffier biscuit. You do not want to twist the cutter as it cuts downward because this will seal it and make a heavy biscuit. You want it with cracks on the sides like the photo below.
Most people have different size biscuit cutters. My biscuit cutter is 3 inches in diameter. When I make these Walnut Maple Oat Quinoa Biscuits I end up with 13 biscuits in a batch. So if you have an even amount of people in your house that 13th one will be fought over. Maybe you want to make 2 batches. These biscuits can be frozen for up to three months. I will make them ahead of time for Thanksgiving. There is so much to cook why not make them ahead of time for one less thing to think about. Make them for the dinner or breakfast or lunch. They are great for any time of the day. I hope you enjoy these Walnut Maple Oat Quinoa Biscuits.
Walnut Maple Oat Quinoa Biscuits
Equipment
- Large mixing bowl
- Pastry Cutter
- Medium bowl
- Measuring cups
- Measuring spoons
- Mixing spoon
- Parchment paper
- Biscuit cutter
- Cookie tray to cook biscuits on in oven
- Pastry brush
Ingredients
- 2 cups White Flour
- 1 cup Oat Flour
- 1 cup Cooked Drained Quinoa
- 1 cup Almond Milk
- ½ cup Walnuts chopped
- ⅓ cup Maple Syrup
- 8 Tbsp Vegan Butter
- 3 Tbsp Brown Sugar or Coconut Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- ½ tsp Sea Salt
Instructions
- Heat your oven to 400°
- Cut the parchment paper to the size of your cookie tray. Place inside the tray.
- In a medium mixing bowl combine the milk, maple syrup and pre cooked and drained quinoa. Make sure the quinoa has cooled down before adding it. It will melt the butter and the butter needs to stay hard.
- In a large mixing bowl combine all the dry ingredients. The white flour, oat flour, brown sugar, baking soda, baking powder, cinnamon and salt.
- Mix together.
- In a small food processor chop the walnuts small. Add to the flour mixture and stir into the mixture.
- Add the cold chopped up butter to the flour mixture. Cut and blend the butter into the flour mixture with a pastry cutter. Chop up until the ingredients forms small crumbles.
- Add the medium bowl of wet mixture of almond milk, maple syrup and quinoa to the crumbled flour butter mixture. Mix together but don't over mix and squash the butter into the mixture.
- On a clean surface add some white flour and put the mixture on the floured surface. Fold the mixture over on itself like a folded envelope adding a little flour to the mixture from the floured surface. Do this two to three times. Lifting up the dough to add more flour as you go so as to not stick to the surface of the table.
- Pat and spread the dough on the floured surface into about 1 inch high. Use your biscuit cutter to cut out biscuits. Press strait down and don't twist the cutter. This gives you a lighter fluffier biscuit as twisting seals the dough. Take remaining dough and form into a ball and spread it again to an inch high and cut more biscuits. Do this until all the dough is used up. The remaining dough can be formed by hand and put on the cookie sheet to create the last biscuit from the dough.
- With a pastry brush add a small amount of almond milk to the tops of the biscuits. This will make them smooth on top after they are cooked.
- Put in the heated oven and cook for 18 minutes.