Galletas proteicas (15 g de proteína)

These Protein Biscuits are a wholesome, savory twist on traditional biscuits. They are packed with 15 gramos de proteína de origen vegetal 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 Vegan Hummus Wrap, Avena nocturna con proteína de fresa o Pastel de taza de proteínas.

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.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Galletas proteicas

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.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 20 minutos minutos

Descanso: 10 minutos minutos

Tiempo Total: 40 minutos minutos

Curso: Cena

Tipo de cocina: American

Porciones: 8 galletas

Calorías: 393.3 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 2 tazas de Harina con levadura - (nota 1)
• ▢ 1 taza de Yogur sin lácteos - (nota 2)
• ▢ 1 taza de Lentejas rojas - dry, rinsed under cold water
• ▢ 1-⅓ taza de Caldo de verduras
• ▢ ⅓ taza de Mild-Flavor Olive Oil - (nota 3)
• ▢ 1 cucharadita de Cebolla en polvo
• ▢ 1 cucharadita de Hierbas italianas
• ▢ 1 ½ taza de Espinacas - picado muy fino
• ▢ ½ taza de Tomates secados al sol - not stored in oil
• ▢ ¾ taza de Semillas de girasol - (nota 4)
• ▢ ⅓ taza de Levadura nutricional - or 1/2 cup Vegan Cheddar

Instrucciones para la impresión en alta definición

• 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.
• Precaliente el horno a 200 °C (400 °F).
• 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.
• Let them cool down for a few minutes before serving.

Notas

Nota 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.

notas 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.

notas 3: Any vegetable oil can be used.

notas 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.

Sin gluten: Usar mi gluten-free flour conversion guide to adapt the amount of flour and make it 100% gluten-free.

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

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1galleta | Calorías: 393.3kcal | Carbohidratos: 47.1g | Proteína: 15g | Grasa: 17g | Grasa saturada: 2g | Grasa poli-insaturada: 4.3g | Grasa monosaturada: 9g | Sodio: 175.7mg | Potasio: 636.7mg | Fibra: 10.4g | Azúcar: 5.4g | Vitamina A: 690.9IU | Vitamina C: 9.3mg | Vitamina D: 0.4pg | Calcio: 82.7mg | Hierro: 3.7mg | Magnesio: 94.8mg | Fósforo 243.1mg | Zinc: 2.2mg

Ingredientes y sustituciones

• Harina con levadura – For convenience. Mix all-purpose flour with baking powder and salt as a substitute. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
• Yogur vegetal – Any variety works. I used soy yogurt, but coconut yogurt or almond yogurt also work.
• Lentejas rojas – These provide protein and bulk to the biscuits. Yellow lentils can be used as an alternative, but the texture will be slightly different.
• Caldo de verduras – To enhance the flavor. Water can be used alternatively.
• Aceite de Oliva – For moisture and flavor. Avocado oil is a good substitute. A reader successfully made the recipe with no oil at all, if you prefer.
• Cebolla en polvo – This adds savory notes. Garlic powder can be used for variation or fresh thinly sliced onions.
• Hierbas italianas – For flavor. Use your preferred herb blend.
• Espinacas Baby – Spinach adds nutrients and color. Kale or Swiss chard can be substituted.
• Tomates secados al sol – For intense flavor. Roasted red peppers can be used as an alternative.
• Semillas de girasol – These add crunch and nutrients. Pumpkin seeds or chopped nuts can be used instead.
• Levadura nutricional or Vegan Cheddar – This brings the cheesy flavor. Use preferred vegan cheese alternative.

Cómo hacer galletas proteicas

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.

Consejos de repostería de Carine

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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