They all taste pretty darn great on bread. They also deserve to spread on great bread.
So…here’s some great bread, in compact biscuit form! Not sweet, nor flavor-blasted. Just great, everyday bread for slathering with your favorite toppings, splitting to make mini-sandwiches, toasting, or munching straight up.
The biscuits are frugal and easy to prepare, plus they go with just about everything. They are high in fiber, too, so one biscuit will fill you up without weighing you down.
Oh, and they also happen to be:
Only 52 calories per piece, too
Biscuits Made with Flax and White Beans
The inspiration for this bread comes from my Vegan Flax Muffins . The muffins are sweet, made with nut butter, maple syrup and dried fruit, and they happen to be one of those recipes I never tire of making and eating.
But what about a savory flax biscuit? One without any sweetness and plenty of versatility?
It took me several rounds of testing, but I finally pulled it off.
You can get these in the oven in about 5 minutes. Really. The results? Tender, toothsome mini breads, perfect plain, or with any and all toppings. You can split and fill them, too, for grab & go mini sandwiches.
I hope you make these, soon! I know you will enjoy them (and don’t forget to add any and all sorts of flavors, herbs, nuts, seeds, or whatever floats your boat!).
Happy baking (and slathering of toppings), everyone!
Bake in preheated oven for 18 to 23 minutes or until edges are lightly browned and the centers are just set. Let cool in pan on wire rack for 10 minutes, then remove the breads to rack to cool completely.
Storage: The breads will keep in a airtight container in the refrigerator for 1 week or the freezer for up to 3 months. The can be toted around at room temperature for 2 to 3 days.
Water: You can also use any nondairy milk you like (except for full fat coconut milk) in place of the water. If you are not avoiding dairy, feel free to use dairy milk.
Could you use regular all purpose flour instead of coconut flour, and would the quantity need to be changed if so?
I've been looking for savory snack recipes such as these, (and savory power/granola bars and the like) would like to give these a go using ingredients I already have, and have no need to be gluten/grain free.
Sunday 27th of December 2020
Can those biscuits be made as a loaf of bread? do you think it would slice nice or not? And if yes, should be baking time be longer or not? (I love so many recipes on your page - especially all the breads. Thank u so much for sharing them!!)
Monday 28th of December 2020
I have not tried making this as a loaf, but I fear that it would not cook all the way through (mushy inside) if made into a loaf. An option that could work if the aim is for slicing: spread onto a sheet pan (lined with parchment paper). Spread into a rectangle or square about 3/4-inch thick and bake the same time as the biscuits, or a few minutes more. One cooled, cut into squares or rectangles and cut each in half lengthwise for sandwich slices.
Saturday 24th of October 2020
I'm wondering what flour could replace the coconut flour in this recipe as I'm allergic to it?
Monday 28th of December 2020
You could try almond flour--you would need to use somewhere between two to three times the amount.
[…] have used pureed beans in a few other grain-free bread recipes (this is a particular favorite), so why not see what happens in a chickpea flour bread? I threw caution to the wind, and chickpeas […]
Monday 16th of March 2020
This looks great! Could I use chia seeds instead of flax?
Tuesday 17th of March 2020
That should work fine, but I would grind the chia seeds into a meal rather than using whole.