Cinnamon-Raisin Breakfast Biscuits
Cinnamon-Raisin Breakfast Biscuits recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
silken tofu
firm |
|
| ¼ | cup |
apple juice
|
|
| 1 | cup |
whole-wheat flour
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
optional |
|
| ½ | cup |
walnuts
chopped, optional |
|
| ½ | cup |
raisins, seedless
or dried cranberries |
|
| ¼ | cup |
maple syrup
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
silken tofu
firm |
|
| 59 | ml |
apple juice
|
|
| 237 | ml |
whole-wheat flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
optional |
|
| 118 | ml |
walnuts
chopped, optional |
|
| 118 | ml |
raisins, seedless
or dried cranberries |
|
| 59 | ml |
maple syrup
optional |
|
Directions
Preheat oven to 450F.
Oil baking sheets.
Blend tofu until smooth.
Blend in apple juice and 3 tablespoons maple syrup.
Transfer to a mixing bowl and set aside.
Sift together the next 6 ingredients.
Fold into the tofu mixture.
Gently stir in the walnuts if using, and raisins.
Turn dough onto a lightly floured board and form into a ball.
Roll out dough to a ½ inch thickness.
Cut with a cookie cutter.
Using a pastry brush, glaze with the remaining syrup if you wish.
Bake for 12 minutes.
Serve immediately.
