+SFO
These biscuits are flavored with the essence of autumn and packed full of juicy apples. Slightly sweet, these make a great grab-and-go breakfast. —KH
MAKES 10 BISCUITS
2¼ cups (280 g) whole wheat pastry flour (or mix of all-purpose and whole wheat pastry flour)
¼ cup (50 g) brown sugar or coconut sugar
1 tbsp (11 g) baking powder
½ tsp salt
1 tsp ground cinnamon
⅛ tsp allspice
⅓ cup (80 g) coconut oil
2 medium apples, peeled, cored and chopped (about 1½ cups [180 g])
½ cup (120 ml) unsweetened nondairy milk
½ cup (122 g) plain coconut or soy yogurt
Preheat the oven to 375°F (190°C) and oil two baking sheets.
Combine the flour, sugar, baking powder, salt, cinnamon and allspice in a large mixing bowl. Mix well.
Cut the coconut oil in with a pastry blender or with two forks, until the mixture resembles a coarse cornmeal.
Stir in the apples, milk and yogurt until just combined. Pour the mixture out onto a floured cutting board, patting the dough to about ½ inch (1.3 cm) thick.
Using a round biscuit cutter or seasonal cookie cutter, cut out the biscuits and place them on the greased baking sheet.
Re-form your dough and pat it down again to ½ inch (1.3 cm); cut out more biscuits. Repeat until all the dough is used.
Bake for 20 to 25 minutes, or until the bottoms are browned and the middle of the biscuit is firm.