Cinnamon-raisin Breakfast Biscuits

Ingrients & Directions 8 oz Firm silken tofu 1/4 c Apple juice 1 c Wholewheat flour 1 c All-purpose flour 2 ts Baking powder 1/2 ts Baking soda 1 ts Cinnamon 1/4 ts Salt, optional 1/2 c Walnuts, chopped 1/2 c Raisins 1/4 c Maple syrup, optional Preheat oven to […]

Ingrients & Directions


8 oz Firm silken tofu
1/4 c Apple juice
1 c Wholewheat flour
1 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Cinnamon
1/4 ts Salt, optional
1/2 c Walnuts, chopped
1/2 c Raisins
1/4 c Maple syrup, optional

Preheat oven to 450F. Oil baking sheets.
Blend tofu until smooth. Blend in apple juice & 3 tb
maple syrup. Transfer to a mixing bowl & set aside.
Sift together the next 6 ingredients. Fold into the
tofu mixture. Gently stir in the walnuts & raisins.
Turn dough onto a lightly floured board & form into a
ball. Roll out dough to a 1/2″ thickness. Cut with a
cookie cutter. Using a pastry brush, glaze with the
remaining syrup if you wish. Bake for 12 minutes.
Serve immediately.

From

Yields
24 Biscuits

RobinDee

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