I am reading The Holy Universe, A New Story of Creation For The Heart, Soul, And Spirit in preparation for my upcoming It’s All About Food interview this Tuesday with the author David Christopher. This book, beautifully written, lightened my spirit and filled me with awe and appreciation for being a part of this Universe and the mystery of life. In this quiet celebration of self, I made my Celebration Biscuits recipe. And just as the Universe is always changing, as our lives continually change, so do our recipes! There is a lovely chapter called SEEDS in this book, and while making the biscuits I was moved to add them: poppy seeds; sesame seeds; sunflower seeds. Find out more about seeds, the Great Transformation and how it involves you on my upcoming It’s All About Food show this Tuesday, 4-5pm ET. It will feed your soul.
The transformed recipe:
1 cup Sweet Sorghum Flour
1/2 cup all-purpose gluten-free flour
1/4 cup tapioca starch
1/4 cup potato starch
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 ripe banana mashed
1 stick (1/2 cup) vegan butter (we use organic Earth Balance buttery spread)
1 cup unsweetened soy milk plus 2 tablespoons for brushing the tops of the biscuits (other non-dairy milks may be used instead of soy)
1 tablespoon apple cider vinegar
2 Tablespoons each: poppy seeds, sesame seeds, sunflower seeds.
Mix together dry ingredients. Combine banana, 1 cup of non-dairy milk, vinegar and vegan butter, pressing the butter into the liquid with the back of a tablespoon or using a hand mixer. Pour wet ingredients into the dry and mix to incorporate ingredients. Mix in the seeds, leaving over about a tablespoon of poppy seeds for the tops of the biscuits. Drop about 2 Tablespoons of batter on to a parchment-paper lined cookie sheet. With your fingers or a food brush, lightly coat the tops of the biscuits with non dairy milk. Sprinkle the remaining poppy seeds on top of each biscuit. Bake at 375oF for about 20 minutes, until golden brown. Makes about 12 biscuits.