Ingredients

The following ingredients have 18 Servings
  • 1 jalapeño pepper, seeded, very fine dice (optional)
  • ¾ cup + 1 Tablespoon cornmeal
  • 2 Tablespoons almond flour (or flour of choice) *
  • 2 Tablespoons unsweetened plain plant milk
  • 1 ½ teaspoons baking powder
  • 2 Tablespoons almond butter
  • 1 Tablespoon organic maple syrup
  • 2 Tablespoons organic unsweetened applesauce (+/-)
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon sea salt (+/- to taste) *

Instruction

  • Preheat the oven to 350 F.
  • Line a baking sheet with a silicone baking mat or parchment paper, set aside.
  • Place the dry ingredients (cornmeal, flour, baking powder, and sea salt) into a bowl, whisk to combine.
  • Add the almond butter, plant milk, applesauce, apple cider vinegar, and maple syrup to the dry ingredients. Mix until well combined. Then add the finely diced jalapeno peppers, mix to combine. The dough should be able to hold together. It is a semi-wet dough but can still form a ball when gently rolled. If the dough does not hold a round shape in step 5 below, mix in a teaspoon or more of cornmeal.
  • Use a small cookie scoop or a rounded tablespoon to scoop up the dough, then gently roll the cornmeal dough into small balls and place them on the lined baking sheet.  Note:  These are a mini drop biscuit not the size of a normal biscuit.
  • Bake in a 350 F preheated oven for 12 minutes. Remove from the oven and allow to set on the baking sheet for 4 minutes before transferring to a cooling rack.
  • Serve warm as a treat or in your favorite chili or soup!