Proteinkiks (15 g protein)

These Protein Biscuits are a wholesome, savory twist on traditional biscuits. They are packed with 15 gram plantebaseret protein and nutrients. These biscuits combine the benefits of red lentils with the freshness of spinach and the flavor of sundried tomatoes, creating a delicious and nutritious treat.

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I developed this biscuit recipe as a way to incorporate more protein and vegetables into a classic comfort food, like I did for my Vegansk hummus wrap, Jordbærprotein Overnight Havre eller Proteinkruskage.

As someone who values both nutrition and indulgence, these biscuits represent my belief that healthy eating can be delicious and satisfying. They’ve become a staple in my kitchen, perfect for quick breakfasts, snacks, or as a side to soups and salads.

Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!

Proteinkiks

These Protein Biscuits are a wholesome, savory twist on traditional biscuits. They are packed with 15g of plant-based protein and nutrients. These biscuits combine the benefits of red lentils with the freshness of spinach and the flavor of sundried tomatoes, creating a delicious and nutritious treat.

4.95 fra 52 stemmer

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Prep Time: 10 minutter mins

Tilberedningstid: 20 minutter mins

Rest: 10 minutter mins

Samlet tid: 40 minutter mins

Rute: Middag

Køkken: amerikansk

portioner: 8 kiks

Kalorier: 393.3 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 2 kopper Selv-hævende mel - (note 1)
• ▢ 1 kop Mælkefri yoghurt - (note 2)
• ▢ 1 kop Røde linser - dry, rinsed under cold water
• ▢ 1…“ kop Grøntsagslager
• ▢ ⅓ kop Olivenolie med mild smag - (note 3)
• ▢ 1 teske Løg Pulver
• ▢ 1 teske italienske urter
• ▢ 1 ½ kop Spinat - fint hakket
• ▢ ½ kop Soltørrede tomater - not stored in oil
• ▢ ¾ kop Solsikkefrø - (note 4)
• ▢ ⅓ kop Ernæringsgær - or 1/2 cup Vegan Cheddar

Instruktioner

• Line a large baking sheet with parchment paper. Lightly oil paper with olive oil. Set aside.
• Place the rinsed red lentils in a saucepan with vegetable stock. Cover the pan, bring it to high heat until the liquid boils, reduce to medium heat, and cook covered for 10-12 minutes until the lentils are mushy and the liquid is absorbed.
• Remove the lid and let it steam out for 10 minutes.
• Forvarm ovnen til 200 °C.
• In a large mixing bowl, add self-rising flour, onion powder, Italian herbs, yogurt, olive oil, cooked red lentils, chopped spinach, chopped sundried tomatoes, seeds, and vegan cheese or nutritional yeast.
• Combine everything together until it forms a sticky dough.
• Divide the dough into 8 portions and place them on the prepared baking sheet.
• Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown.
• Lad dem køle af i et par minutter inden servering.

Noter

Note 1: Or make your self-rising flour by stirring 3 teaspoons of baking powder into 2 cups of all-purpose flour or white spelt or white wholewheat flour. The recipe doesn’t work with chickpea flour, almond flour, or oat flour. For GF, read below.

Noter 2: Plain soy yogurt contains the most protein. You can also blend silken tofu to form a high-protein yogurt or use any plain plant-based yogurt you love.

Noter 3: Any vegetable oil can be used.

Noter 4: Any seeds can be used. Hemp seeds are also a great choice, as they contain even more protein per serving. You can also chop walnuts as a swap.

Glutenfri: Brug min gluten-free flour conversion guide to adapt the amount of flour and make it 100% gluten-free.

Opbevaring: Store in the fridge for up to 3 days in a sealed container, or freeze up to 1 month in zip bags.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

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Ernæring

Betjener: 1kiks | Kalorier: 393.3kcal | Kulhydrater: 47.1g | Protein: 15g | Fed: 17g | Mættet fedt: 2g | Flerumættet fedt: 4.3g | Enumættet fedt: 9g | Natrium: 175.7mg | Kalium: 636.7mg | Fiber: 10.4g | Sukker: 5.4g | Vitamin A: 690.9IU | Vitamin C: 9.3mg | Vitamin D: 0.4pg | Calcium: 82.7mg | Jern: 3.7mg | Magnesium: 94.8mg | Fosfor: 243.1mg | Zink: 2.2mg

Ingredienser og erstatninger

• Selv-hævende mel – For convenience. Mix all-purpose flour with baking powder and salt as a substitute. For a gluten-free option, use my glutenfri konverter, men glem ikke bagepulveret.
• Plantebaseret yoghurt – Any variety works. I used soy yogurt, but coconut yogurt or almond yogurt also work.
• Røde linser – These provide protein and bulk to the biscuits. Yellow lentils can be used as an alternative, but the texture will be slightly different.
• Grøntsagslager – To enhance the flavor. Water can be used alternatively.
• Olivenolie – For moisture and flavor. Avocado oil is a good substitute. A reader successfully made the recipe with no oil at all, if you prefer.
• Løg Pulver – This adds savory notes. Garlic powder can be used for variation or fresh thinly sliced onions.
• italienske urter – For flavor. Use your preferred herb blend.
• Baby spinat – Spinach adds nutrients and color. Kale or Swiss chard can be substituted.
• Soltørrede tomater – For intense flavor. Roasted red peppers can be used as an alternative.
• Solsikkefrø – These add crunch and nutrients. Pumpkin seeds or chopped nuts can be used instead.
• Ernæringsgær or Vegan Cheddar – This brings the cheesy flavor. Use preferred vegan cheese alternative.

Sådan laver du proteinkiks

This is quite an easy recipe as long as you follow all the steps in the printable recipe card further down. I’ve included below a few pictures of the key steps.

Cook the red lentils in boiling water.

Stop when the water is absorbed and the mixture is mushy.

Combine the red lentil pate with the flour, yogurt, and sunflower seeds in a bowl.

Add the sundried tomatoes and the chopped herbs to the mix. Combine into a uniform batter.

Shred some vegan cheese and incorporate it into the batter gently. Don’t over-mix.

Divide the dough into 8 portions and roll them into balls.

Place the balls on a large baking sheet lined with parchment paper and flatten them slightly.

Bake the biscuits for 20-25 minutes at 400 °F (200 °C) until golden brown and let them cool down for a bit.

Carines bagetips

1. For a softer biscuit, increase yogurt slightly. For a firmer texture, add more flour.
2. Experiment with different herbs and spices to create various flavor profiles.
3. To boost protein further, add a scoop of unflavored plant-based protein powder to the dry ingredients.
4. These biscuits freeze well. Make a double batch and freeze half for quick future meals.
5. Brush the tops with soy milk before baking for a shinier finish.

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