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Cinnamon-Raisin Breakfast Biscuits

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Cinnamon-Raisin Breakfast Biscuits

Cinnamon-Raisin Breakfast Biscuits recipe

 

Yield

12 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounces silken tofu
firm
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¼ cup apple juice
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1 cup whole-wheat flour
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1 cup all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon cinnamon
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¼ teaspoon salt
optional
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½ cup walnuts
chopped, optional
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½ cup raisins, seedless
or dried cranberries
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¼ cup maple syrup
optional
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g silken tofu
firm
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59 ml apple juice
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237 ml whole-wheat flour
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237 ml all-purpose flour
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1E+1 ml baking powder
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2.5 ml baking soda
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5 ml cinnamon
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1.3 ml salt
optional
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118 ml walnuts
chopped, optional
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118 ml raisins, seedless
or dried cranberries
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59 ml maple syrup
optional
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 45823% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 226mg 9%
Total Carbohydrate 26g 26%
Dietary Fiber 7g 26%
Sugars g
Protein 29g
Vitamin A 0% Vitamin C 12%
Calcium 11% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 
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