Egg-free Buckwheat Biscuits

My mom was from the South until moving north to Maryland when she was a little older than Zoe is now. I think that's why we ate a lot of Southern food. At home we had biscuits with butter and jam, cheese biscuits, biscuits and gravy, strawberry shortcake with biscuits—any way you can think of eating a biscuit, we ate biscuits ;-)

Zoe and Ashley have been gobbling up this version of egg-free biscuits. I like them a lot also, and I appreciate that they're low in carbs and high in protein. We put some hard goat cheese in ours (goat milk contains only trace amounts of the allergenic alpha S1 casein protein), but you can leave the goat cheese out and they will still be good.

Now that I've made a successful egg-free bean recipe I will see if I can apply it to my other bean recipes, like the vanilla bean cake and coffee (bean) cake. I can't even tell the difference between these egg-free biscuits and other biscuits with eggs. It would be so great to have the cake recipes both with and without eggs too :-)

Cheers, Kelly

Egg-free Biscuits:

Add to food processor:

1 & 3/4 cup white beans (I used navy)

1/2 cup applesauce

1 tsp guar gum

1.5 tbsp flax meal

1/4 cashew milk (or other milk substitute)

(How to Make Cashew Milk Video)

1 tsp apple cider vinegar

1/4 tsp vanilla liquid stevia

1 tsp vanilla extract

2 tbsp honey or coconut sugar for vegan

1/4 tsp sea salt

1/4 cup ghee or coconut oil for vegan

Puree. Add:

1/2 cup tapioca or potato starch

1/2 cup buckwheat flour (you will need more flour if you live in the NW)

1 tsp baking soda

1.5 tsp baking powder (Grain-free Baking Powder Recipe)

Puree.

Optional: 1/4 cup chopped hard 100% goat milk cheese

Drop onto greased baking sheet in tall piles and bake at 350 degrees for 15 to 20 minutes.

I make about 10 biscuits and they take around 18 minutes in my oven.