These oat flour–based flax biscuits from Ann Esselstyn are perfect for when you need a delicious, wholesome addition to a meal. With only four ingredients, they take just a few minutes to mix. Flaxseeds add extra oomph and help bind the dough, while baking powder keeps them light and airy. Serve with jam, fruit, or soup. If you have leftovers, toast them until they’re hot and crispy.
From Be a Plant-Based Woman Warrior by Jane Esselstyn and Ann Crile Esselstyn
Tips
Gluten-free: To make these gluten-free use certified gluten-free oat flour.
Yield: Makes 8 to 10 biscuits
Time: 25 minutes
- 1 cup oat flour or other whole grain flour
- 2 tablespoons flaxseed meal and/or chia seeds
- 1 teaspoon baking powder
- ½ cup oat milk or other unsweetened, unflavored plant-based milk
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl stir together flour, flaxseed meal, and baking powder. Add milk; stir briefly until just mixed. (Do not overmix. Mixture should be lumpy and even have some streaks of flour.)
- Scoop 8 to 10 heaping tablespoons dough onto prepared baking sheet. If you like, gently flatten the tops a bit. Bake 14 minutes or until lightly browned on top.
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