Super-fast, easy, vegan white bean flax biscuits! Delicious and versatile, they are also grain-free, oil-free, sugar-free, and made with only 4 ingredients.
Peanut butter. Jelly. Avocado. Chocolate-hazelnut spread. Hummus.
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:
- High fiber
- 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.
4 Ingredient Egg-Free, Grain-Free, Oil-Free Flax Biscuits
Making these biscuits requires no more than 4 Ingredients:
- Flaxseed Meal
- Canned White Beans (e.g., Great Northern, Cannellini, Navy)
- Coconut Flour
- Baking Powder
Flaxseed meal stars front and center, adding nutty flavor plus healthy fats (no need to add oil!) and mega fiber.
Canned white beans, pureed to a smooth, buttery consistency, take the place of the nut butter I used in my sweet flax muffins. The beans contribute both structure and moisture.
Baking powder and a bit of coconut flour (a well as some tap water, and optional salt) round out the ingredient list.
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!Print
Super-fast and easy flax and white bean biscuits! Made in a muffin tin, they are vegan, grain-free, oil-free, sugar-free, and made with 4 ingredients.
- 3/4 cup canned white beans, rinsed and drained (1/2 a 15-oz can; I used Great Northern beans)
- 2/3 cup water
- 1/2 cup flaxseed meal
- 1 tablespoon coconut flour
- Optional: 1/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon baking powder
- Preheat oven to 325F. Grease or spray 8 cups of a standard muffin tin.
- In a food processor or blender, process drained beans and water until smooth. Transfer to a medium bowl; stir in flaxseed meal, coconut flour, salt (as desired) and baking powder until blended and smooth. Divide batter evenly among prepared cups.
- 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.
- Category: Bread
- Method: Baking
- Serving Size: 1 biscuit
- Calories: 52
- Sugar: 0.1 g
- Sodium: 63 mg
- Fat: 2.1 g
- Saturated Fat: 0.1 g
- Carbohydrates: 6.4 g
- Fiber: 3.3 g
- Protein: 2.7 g
- Cholesterol: 0 mg
Keywords: biscuit, 4 ingredients, vegan, grain-free, oil-free, gluten-free, sugar-free, low carb, egg-free, dairy-free, flax, beans