Sweet Flaky Apricot Biscuits
Updated May. 08th, 2024
Who doesn’t love waking up to the smell of something sweet baking in the oven? We knew you’d say that. This is exactly why these flaky apricot biscuits are the perfect addition to your weekend morning routine, or your spur of the moment afternoon tea party – people still have those, right? Well, the one thing we’re certain of is that once you taste these sweet treats for yourself, you won’t even need an excuse to make them!
- Gluten Free
- Dairy Free
- Sugar Free
- Vegetarian
Ingredients:
| 1 tablespoon active dry yeast | ¼ cup + 2 tablespoon potato starch | 1 large egg |
| 1 teaspoon demerara sugar | ¼ cup tapioca starch | 2 tablespoon coconut oil, melted + more for oiling |
| 1 cups warm non-dairy milk | 1 tablespoon freshly ground flax seed | 2 tablespoon honey |
| ¾ cup white rice flour | ½ teaspoon salt | ½ teaspoon apple cider vinegar |
| ¼ cup sweet rice flour | ½ tablespoon baking powder | 1 cup mixed dried fruit: chopped apricots, dried currants and raisins |
Directions
Preheat oven to 375F
- Grab a small bowl and measure out your yeast, sugar and warmed milk. Mix ingredients thoroughly, ensuring that the sugar is completely dissolved. Put this mixture aside and let it sit and mingle together while you’re working on other parts of the recipe – you’ll know its working when you start to see these ingredients get a bit foamy and get larger.
- In a blender or food processor combine your various flours, starches, the flax, salt and baking powder and blend for just shy of a minute.
- Still using your blender of choice, add in the yeast mixture from the small bowl, 1 egg, the melted coconut oil, honey and vinegar. Allow ingredients to thoroughly mix for a few minutes, so it forms a regular cake batter consistency. Once that is reached, stir in the dried fruit by hand.
- Using your coconut oil, oil your muffin tins and pour the batter into the tins, filling ¾ of the way up. Using a clean cloth, cover the tin and set aside for 35 minutes to allow the biscuits to rise.
- Now that your dough has risen, place in the oven and bake for 12-15 minutes. You’ll know there ready by the golden brown tops, or by doing the toothpick test!
- Once removed from the oven, allow them to sit and cool before serving – and enjoy the lingering smell of bliss filling up your house.
Make It This Way
These biscuits are best served warm because the coconut oil will cause them to harden slightly as they cool. No need to panic - if you’re not serving them immediately, still allow them to cool as normal, and just be sure to store them in an air-tight container in the fridge or freezer. They will keep in the fridge up to 7 days.
If you're feeling adventurous, try using coconut water vinegar in place of the apple cider vinegar in this recipe. Coconut water vinegar is similar to other fermented vinegars like apple cider vinegar and balsamic vinegar, and can be used as a substitute.
Try This
While they’re delicious on their own, you could spruce them up a bit by adding a bit of vegan butter, a dab of coconut oil or served with homemade jam.
