Diese Broccoli Quinoa Drop Biscuits are simple and delicious savory bakes made with no eggs, no dairy, and loaded with veggies for over 7 grams of complete protein per serving.
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Quinoa-Brokkoli-Kekse
Diese Broccoli Quinoa Drop Biscuits are simple and delicious savory bakes made with no eggs, no dairy, and loaded with veggies for over 7 grams of complete protein per serving.
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Portionen: 10 Gebäck
Kalorien: 285.9 kcal
Inhaltsstoffe
- 1 Tasse Brokkoli - head, not stem, uncooked and finely grated (note 1)
- ½ Tasse Geröstete rote Paprika - not stored in oil, finely chopped (note 2)
- 1 Tasse Gekochte Quinoa - (Anmerkung 3)
- ⅓ Tasse Frühlingszwiebeln - finely sliced (note 4)
- 1 Teelöffel Zwiebelpulver
- 1 Teelöffel Knoblauchpulver
- 1 Teelöffel Geräucherte Paprika - (Anmerkung 5)
- 1 Teelöffel Salz
- 1 können. Kokosmilch - 15 ounces / 425 mL (note 6)
- ⅓ Tasse Olivenöl - (Anmerkung 7)
- 4 Tassen Selbstaufsteigendes Mehl - (Anmerkung 8)
Optional – for a cheesy flavor
- ⅓ Tasse Dairy-Free Cheddar - shredded (note 9)
Anleitungen
- Line two large baking sheets with parchment paper. Lightly oil the paper with olive oil. Set aside.
- Den Backofen auf 400 ° C vorheizen.
- Using a long, sharp knife, shave the outer florets of the broccoli into tiny, rice-sized pieces. Avoid the stalks. Only chop the very tips until they look like grains of rice. Measure the amount needed with a measuring cup. Keep the rest for later.
- In a large mixing bowl, add the broccoli rice from before, finely chopped red pepper, cooked quinoa, finely chopped spring onions, onion powder, garlic powder, paprika, salt, coconut milk, and oil. Stir to combine.
- Fold in the flour.
- Stir with a rubber spatula until it forms a sticky dough. If you want to add dairy-free cheese, add it now, stir to evenly combine.
- If too wet, add a little more flour, but keep in mind that the dough should stay moist. Rub your hands with olive oil, and grab a dollop of dough – about 1/2 cup and drop it on the baking sheet. Shape doesn't matter; you can use your finger tips to reshape into a nice ball if desired.
- Repeat until all the batter has been dropped on the baking sheet – I made 10 biscuits. They expand in the oven, so keep two inches of space between them.
- Bake the biscuits for 25-35 minutes at 400°F (200°C) until golden brown, and a toothpick inserted in the center of the biscuits comes out clean.
- Let them cool down for 10 minutes on the baking sheet before serving warm, or let them cool down again on a cooling rack.
- Serve cold, or lukewarm, plain or with some hummus, or mashed avocado.
Notizen
Hinweis 1: You can also use frozen broccoli rice, thaw it, and squeeze out excess moisture before adding to the recipe.
Hinweis 2: I am using canned roasted red bell pepper, pat dry on absorbent paper before cutting.
Hinweis 3: I am using cooked, cooled quinoa; any color can be used. Skip quinoa or replace for canned, drained corn kernels.
Hinweis 4: Or 3 tablespoons of finely chopped dill.
Hinweis 5: Or paprika, cumin.
Hinweis 6: If you don’t like the taste of coconut milk, use soy, almond, or oat milk. The biscuits are a bit less moist with those options, as canned coconut milk is higher in fat.
Hinweise 7: Any oil can be used, like avocado oil, almond oil, or melted plant-based butter.
Hinweis 8: To make 4 cups of self-rising flour, stir 4 cups of all-purpose flour with 2 tablespoons of baking powder. For a gluten-free option, use my glutenfreier Umwandler Vergiss aber das Backpulver nicht.
Hinweis 9: Or 1/4 cup nutritional yeast.
Lagerung: You can store the biscuits in the fridge in an airtight container for up to 4 days or freeze them for up to 1 month. Thaw the day before at room temperature.
Ernährung
Portion: 1Keks | Kalorien: 285.9kcal | Kohlenhydrate: 42.7g | Eiweiß: 7.4g | Fett: 9.3g | Gesättigte Fettsäuren: 1.4g | Mehrfach ungesättigtes Fett: 1.4g | Einfach ungesättigte Fettsäuren: 5.4g | Natrium: 372mg | Kalium: 139.3mg | Ballaststoffe: 2.4g | Zucker: 0.6g | Vitamin A: 224.9IU | Vitamin B12: 0.001ug | Vitamin C: 11.8mg | Vitamin D: 0.1ug | Kalzium: 24.4mg | Eisen: 1.1mg | Magnesium: 28.5mg | Phosphor: 87.6mg | Zink: 0.7mg
Zutaten und Substitutionen
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Für dieses Rezept benötigen Sie nur wenige einfache Zutaten. Hier erfahren Sie, wie Sie diese auswählen und austauschen können.
- Brokkoli – This adds fresh greens, bulk, and texture to the biscuits. Frozen broccoli rice works well too if you thaw and drain the excess liquid first.
- Geröstete rote Paprika – This brings a sweet, smoky flavor and vibrant color spots to the crumb. Make sure to pat them dry if using jarred peppers to avoid adding too much moisture.
- Gekochte Quinoa – This boosts the protein content and adds a hearty texture. You can also use canned, drained corn kernels if you prefer a sweeter flavor profile.
- Frühlingszwiebeln – These provide a sharp, savory onion bite. Freshly chopped dill is a great swap if you prefer an herbal twist.
- Onion & Garlic Powder – These build the savory base of the biscuit dough without adding texture.
- Geräucherte Paprika – This contributes a subtle smokiness and warm color. Cumin or regular paprika are fine substitutes to change the flavor profile.
- Salz – This enhances all the savory flavors in the biscuit.
- Kokosmilch in Dosen – This provides rich moisture and fat for a tender crumb. Soy, almond, or oat milk work too, though the biscuits will be slightly less rich as they contain less fat.
- Olivenöl – This adds healthy fats and keeps the inside moist. Avocado oil or melted plant-based butter are suitable alternatives.
- Selbstaufsteigendes Mehl – This acts as the base and leavening agent for fluffy biscuits. You can make your own by mixing all-purpose flour with baking powder.
- Dairy-Free Cheddar (Optional) – This gives the biscuits a gooey, cheesy finish. Nutritional yeast is another great way to get that cheesy flavor without the melting shreds.
How to Make Broccoli Quinoa Drop Biscuits (in Pictures)
Carines Backtipps
Let me share a few more tips for a perfect biscuit.
- Rice the broccoli – Cutting the broccoli into tiny, rice-sized pieces ensures it bakes evenly and distributes perfectly throughout the batter.
- Adjust the milk – I love the light coconut taste with broccoli, but if it’s not for you, any plant-based milk works fine here.
- Chop veggies finely – Finely chopping the spring onion and red bell pepper helps them mix evenly into the sticky dough.
- Play with herbs – You can swap spring onions for fresh herbs like dill, parsley, or basil. Just reduce the amount to 3 tablespoons for these stronger flavors.
- Customize spices – Feel free to change the flavor profile by swapping the spices for turmeric or cumin to suit your taste.
- Watch the salt – If you are watching your sodium intake or using a salty dairy-free cheese, you might want to skip or decrease the added salt.
thanks for adding the gluten free option.
Meine Freude.
These came out great for me. I try to be oul-free. I used spray avocado oil on the parchment paper and unsweetened applesauce in the mix in place of the oil. Used water on my hands in place of oil. They’re flavorful and soft inside with a nice crust.
I am so glad it work so well with applesauce!
Meine Familie hat das geliebt!
That’s so nice to hear! thank you so much.
Excellent! I’ve made these twice this week. My family found the vegetable/spice flavors to be overpowering so today’s batch was simply salt and raw goat’s milk cheddar. I made the GF version with Bob’s 1:1 and millet flours. Finally, a fluffy, perfectly browned, scratch biscuit.
That sounds delicious this way too ! thanks for trusting my recipes.
I love these biscuits! The was one error in the recipe; it doesn’t tell you when to add the quinoa. I almost forgot it! I couldn’t find GF self-rising flour at any store, so I ended up making it myself and it worked great. The flavor is amazing.
I am glad you enjoy the biscuit! I can read in step 4, add cooked quinoa, not sure why you can’t see it tho.
Can I add eggs for extra protein?
No, eggs will change the consistency and it will unbalance your ratio of dry/liquid ingredients. Plus adding an egg add 6 g proteins for 10 biscuit, you will only get 0.6 g extra protein per biscuits it’s not much. Since I don’t use eggs in my recipes, I would recommend to boost protein from plants adding 1 tablespoons of hemp seeds will add 10 grams proteins or 1 g protein per biscuits and won’t change the texture at all.
I made them and turn out delicius. Also my 3 year old liked them! I am wondering if I can use wholemeal flour next time.
Das ist erstaunlich!
it’s in the oven now. Did you not notice that you didn’t say when to fold in the quinoa! I added at the end with the flour when I noticed. Fingers crossed!
I hope it came out well, I updated the recipe instruction, sorry for this mistake.
SO good, WOW ♥️ Merci : )
Merci beaucoup pour le joli retour!
hi…can I substitute the quinoa for chia? If corn is the only really good substitute than ok too. I really like chia.
Chia seeds in this amount is a no go! it will be way too much fibers, the dough will be dry, gummy and dense. You can add 1 tbsp of chia if you like, and swap quinoa for corn, or skip if preferred.