Veggie Tahini Biscuits
The art of bread making became somewhat feasible for amateur bakers everywhere since the introduction of gadgets, video instructions, and numerous culinary shortcuts/hacks. However, if you are still intimidated by the idea of making your own bread, you are not alone. That does not mean you cannot enjoy freshly baked “bread-like” goods with your dinner. Our recipe blog has a few quick-bread recipes, one with Once Again Tahini that would fit this profile as a dinner bread. This Veggie Tahini Biscuits recipe we are sharing today is a bit different. It is not a traditional bread, and it is difficult to categorize it as a muffin since those are technically sweet. Thus, the closest term to fit our creation turned out to be “biscuit.”
Biscuits are made with a large amount of fat, flour, and salt. You will find a different list of ingredients for this biscuit. It is nothing like the conventional biscuit— we simply borrowed the name for the lack of a better term! First off, biscuits are typically unhealthy due to their saturated fat content. They also tend to lack nutrients and be high in sodium. Our Veggie Tahini Biscuits break through all of those negative attributes.
The Veggie Tahini Biscuits are made with whole wheat flour for a high whole grain with fiber quality and a minimum amount of salt. They rely on fragrant rosemary for flavor. It uses just two tablespoons of olive oil and one egg— employing only a fraction of the saturated fat when compared to traditional biscuits.
Lastly, the high nutrient content comes from the carrots, zucchini, and Once Again Tahini. They are baked at a low temperature oven for about 17 minutes to deliver a moist and fluffy consistency. When preparing them, do not over mix the batter to avoid a dense biscuit.
We suggest serving it with a little extra tahini on the side, or your choice of butter, margarine or a vegan substitute spread.
Category
Dinner, Side Dish, Snacks
Servings
12 muffins
Author:
Carolina Jantac, MS, RD, LD
These are great for dipping in soup, eating along with a homemade stew, or just as a dinner biscuit. They're filled with veggies, have the texture of a soft buttery muffin and could be made in round shape of a biscuit too!
Ingredients
- 1 2/3 cups of whole wheat flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of chopped fresh rosemary
- 1 egg
- ½ cup of milk of your choice
- 2 tablespoons of extra virgin olive oil
-
¼ cup of Once Again Tahini
- 1 ¼ cup of finely grated zucchini
- 3 ¼ cups of grated carrots do not pack
Directions
- In large bowl combine flour, baking soda, baking powder, and salt.
- In separate bowl, combine egg, chopped rosemary, milk, oil, tahini, and mix well.
- Add carrots and zucchini to the wet mixture. Slowly sift the dry mixture into the wet mixture combining with a large spoon.
- Do not over mix. Fill 12 medium sized muffin cups (prepped with non-stick spray) until about ¾ filled.
- Take it to a pre-heated oven at 350 degrees Fahrenheit for 15 to 20 minutes. Remove from oven and serve with a little butter or extra tahini! Store in sealed container for up to four days.
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