If it is Sunday morning it is often B&G time! I tried a recipe for the biscuits that I saw on Bob’s Red Mill’s site, adapted to be vegan as well as gluten-free. To top it, I made a chickpea gravy recipe I had done before, but changed how I made it. I definitely prefer this version and it has less work as well! I grabbed a bag of frozen chickpeas out of my deep freezer, no need to even thaw them, the heat in the skillet does it for you. Gluten-free, vegan and delicious!
- 1½ cups cooked garbanzo beans (*see below) or 1 15-ounce can, drained and rinsed
- 2 Tbsp neutral vegetable oil
- 2½ tsp paprika
- 1 tsp onion powder (not onion salt)
- ¾ tsp thyme
- ½ tsp rubbed sage
- ½ tsp marjoram
- ¼ tsp crumbled rosemary
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 8 dashes Tabasco sauce or favorite hot sauce, or to taste
- ¼ cup potato starch
- ¼ cup garbanzo bean flour (*see below)
- 4 cups unsweetened non-dairy milk (used almond)
Heat a large skillet over medium-high, add the oil and the garbanzo beans and spices (through pepper), cook until fragrant, about 5 minutes, stirring often.
Turn down to medium, whisk in the potato starch and garbanzo bean flour, cook for about 2 minutes, whisking. Slowly whisk in the milk and let thicken over medium-low. Season to taste with hot sauce and salt (if desired). Serve over the biscuits.
Gluten Free Coconut Biscuits
- ¾ cup Organic Brown Rice Flour
- ¼ cup Organic Coconut Flour
- 1 Tbsp baking powder
- 1 tsp sugar
- ¼ tsp fine sea salt
- ¼ cup non-hydrogenated margarine (such as Earth Balance) or butter (non-vegan), cold and diced
- ½ to ¾ cup non-dairy milk (used unsweetened almond)
- 1½ tsp apple cider vinegar
Preheat oven to 450°, cut two sheets of parchment paper to fit a large baking sheet.
Stir the vinegar into the milk, let sit for 5 minutes. Whisk the dry ingredients together in a large mixing bowl. Add the “butter” and work in with fingers until finely crumbled. Add in milk, stirring, until a soft dough forms (mine took all the milk).
Knock the dough out onto the lined baking sheet, pat into a ball, top with the second sheet of parchment paper and flatten out into a ½” thick circle. Peel off the top paper, cut into 8 wedges. Bake for 10 to 14 minutes, until golden on top.
Makes 8 biscuits.
Making Garbanzo Bean Flour:
Yes, you can make it! Well…it does help to have a high power blender like a Vitamix and their dry container (or a grain mill). Simple as processing the dry uncooked beans until a fine flour. That is it! Fair warning it is very loud though!
Easy cooked beans?