Ingredients
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1¼ cups (150 g) whole Wheat Pastry Flour
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⅓ cup (47 g) toasted whole Cashew
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½ teaspoon fine Sea Salt
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1½ teaspoons Baking Powder
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3 tablespoons (42 g) semi-solid Coconut Oil
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3 tablespoons (48 g) natural smooth Cashew Butter
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½ cup (120 g) blended soft silken Tofu
Directions
Steps
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1
Done
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Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper. |
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2
Done
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Place the flour and nuts in a food processor. Pulse until the nuts are chopped: A few larger pieces are okay. Add the salt and baking powder and pulse a couple of times. |
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3
Done
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Add the oil and nut butter and pulse just to combine. Add the blended tofu or yogurt, and pulse until a crumbly (but not dry) dough forms. Gather the dough on a piece of parchment and pat it together to shape into a 6-inch (15 cm) square. |
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4
Done
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Cut into nine 2-inch (5 cm) square biscuits. Transfer the biscuits to the prepared baking sheet. Bake for 12 to 14 minutes, or until golden brown at the edges. Cool on a wire rack and serve. |
