Protein Biscuits

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www.theconsciousplantkitchen.com

These Protein Biscuits are a wholesome, savory twist on traditional biscuits. They are packed with 15g of plant-based protein and nutrients. These biscuits combine the benefits of red lentils with the freshness of spinach and the flavor of sundried tomatoes, creating a delicious and nutritious treat.

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Prep Time10

Cook Time20

Rest10

Total Time40

Servings: biscuits

Calories: 393.3kcal

Author: Carine Claudepierre

Ingredients

2 cups Self-Rising Flour
1 cup Dairy-Free Yogurt (note 1)
1 cup Red Lentils dry, rinsed under cold water
1 ⅓ cup Vegetable Stock
⅓ cup Olive Oil (note 2)
1 teaspoon Onion Powder
1 teaspoon Italian Herbs
1 ½ cup Spinach finely chopped
½ cup Sundried Tomatoes not stored in oil
¾ cup Sunflower Seeds (note 3)
⅓ cup Nutritional Yeast or 1/2 cup Vegan Cheddar

US Customary - Metric

Instructions

Line a large baking sheet with parchment paper. Lightly oil paper with olive oil. Set aside.
Place the rinsed red lentils in a saucepan with vegetable stock. Cover the pan, bring it to high heat until the liquid boils, reduce to medium heat, and cook covered for 10-12 minutes until the lentils are mushy and the liquid is absorbed.
Remove the lid and let it steam out for 10 minutes.
Preheat the oven to 400 °F (200 °C).
In a large mixing bowl, add self-rising flour, garlic powder, Italian herbs, yogurt, olive oil, cooked red lentils, chopped spinach, chopped sundried tomatoes, seeds, and vegan cheese or nutritional yeast.
Combine everything together until it forms a sticky dough.
Divide into dough into 8 portions and place them on the prepared baking sheet.
Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown.
Let them cool down for a few minutes before serving.

Notes

Note 1: Plain soy yogurt contains the most protein. You can also blend silken tofu to form a high-protein yogurt or use any plain plant-based yogurt you love.

Note 2: Any vegetable oil can be used.

Note 3: Any seeds can be used. Hemp seeds are also a great choice, as they contain even more proteins per serving. You can also chop walnuts as a swap.

Gluten-free: use 2 cups of all-purpose gluten-free flour from Bob red mills

Nutrition