Cinnamon-raisin breakfast biscuits
24 Biscuits
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Firm silken tofu |
| ¼ | cup | Apple juice |
| 1 | cup | Wholewheat flour |
| 1 | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt, optional |
| ½ | cup | Walnuts, chopped |
| ½ | cup | Raisins |
| ¼ | cup | Maple syrup, optional |
Directions
Preheat oven to 450F. Oil baking sheets. Blend tofu until smooth.
Blend in apple juice & 3 tb maple syrup. Transfer to a mixing bowl & set aside. Sift together the next 6 ingredients. Fold into the tofu mixture. Gently stir in the walnuts & raisins. Turn dough onto a lightly floured board & form into a ball. Roll out dough to a ½" thickness. Cut with a cookie cutter. Using a pastry brush, glaze with the remaining syrup if you wish. Bake for 12 minutes. Serve immediately.