These Protein Biscuits are a wholesome, savory twist on traditional biscuits. They are packed with 15 grams 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.
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 notturna proteica alla fragola, o Torta proteica in tazza.
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.
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Biscotti proteici
Ingredienti
- 2 tazza Farina a lievitazione spontanea - (nota 1)
- 1 bicchiere Yogurt senza lattosio - (nota 2)
- 1 bicchiere Lenticchie rosse - dry, rinsed under cold water
- 1 bicchiere Brodo vegetale
- ⅓ bicchiere Olio d'oliva dal sapore delicato - (nota 3)
- 1 cucchiaino da tè Cipolla in polvere
- 1 cucchiaino da tè Erbe Italiane
- 1 bicchiere Spinaci - tritato
- ½ bicchiere Pomodori essiccati al sole - not stored in oil
- ¾ bicchiere Semi di girasole - (nota 4)
- ⅓ bicchiere Lievito nutrizionale - or 1/2 cup Vegan Cheddar
Istruzioni
- 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.
- Preheat the oven to 400 °F (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.
- Let them cool down for a few minutes before serving.
Note
Alimentazione
Ingredienti e sostituzioni
- Farina a lievitazione spontanea – For convenience. Mix all-purpose flour with baking powder and salt as a substitute. For a gluten-free option, use my convertitore senza glutine, ma non dimenticate il lievito in polvere.
- Yogurt Vegetale – Any variety works. I used soy yogurt, but coconut yogurt or almond yogurt also work.
- Lenticchie rosse – These provide protein and bulk to the biscuits. Yellow lentils can be used as an alternative, but the texture will be slightly different.
- Brodo vegetale – To enhance the flavor. Water can be used alternatively.
- Olio d'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.
- Cipolla in polvere – This adds savory notes. Garlic powder can be used for variation or fresh thinly sliced onions.
- Erbe Italiane – For flavor. Use your preferred herb blend.
- Spinaci piccoli – Spinach adds nutrients and color. Kale or Swiss chard can be substituted.
- Pomodori essiccati al sole – For intense flavor. Roasted red peppers can be used as an alternative.
- Semi di girasole – These add crunch and nutrients. Pumpkin seeds or chopped nuts can be used instead.
- Lievito nutrizionale or Vegan Cheddar – This brings the cheesy flavor. Use preferred vegan cheese alternative.
Come preparare i biscotti proteici
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.
I consigli di Carine per la pasticceria
- For a softer biscuit, increase yogurt slightly. For a firmer texture, add more flour.
- Experiment with different herbs and spices to create various flavor profiles.
- To boost protein further, add a scoop of unflavored plant-based protein powder to the dry ingredients.
- These biscuits freeze well. Make a double batch and freeze half for quick future meals.
- Brush the tops with soy milk before baking for a shinier finish.
Mine look just like yours! Yummy, savory biscuit.
I used Greek yogurt and my first time using nutritional yeast. What a great alternative to cheese. Thank you.
I agree, nutritional yeast test so yummy! Thanks for trying my recipes.
Hi. I find spinach doesn’t last between shops. Can I use frozen spinach. If so should I drain it once defrosted ?
I freeze fresh spinach not sure if I’m meant to but it works they stay individual leaves and defrost super quick x
I am so glad you are sharing this, thank you!
I didn’t try that, maybe yes, but if they release too much water the biscuit will be too moist.
love these. thank you
Grazie mille!
buon gusto
Grazie !
What effect will it have on the finished product if I don’t use seeds? Should I be adding something else if I’m not using seeds? Tyia!
It will decrease the protein content, remove the crunchy bites of seeds, but work perfectly!
Just made these. Not sure what I was expecting but wow. Such an explosion of flavours in my mouth. I will make them smaller next time and there will be a next time for sure. Thank you for sharing!
That’s so lovely to read, thank you!
After seeing your recipe I have been making different versions of it. I don’t follow the measurements since I change so many things. Just to give other people some ideas, I have made these with blended beans, chickpeas, leftover hummus, leftover pesto, chives, green onions, regular onions, added flax meal, psyllium husk, olives, dry mint, raisins (especially great with cheese for that sweet and salty flavor),everything but the bagel seasoning, … I also generally use half oat flour and half a mix of white and whole wheat flour. I use an ice cream scoop to make them cute little mountains, brush the top with a mixture of maple syrup and milk, and sprinkle on top with sesame seeds and flaky salt. They are sooo versatile.. Thank you for the recipe!
You are so creative! thanks for sharing all your ideas.
Wow! I followed the recipe (and the helpful notes) exactly and they are AMAZING!! We enjoyed these with some smashed avocado. THANK YOU! Can’t wait to try your other recipes.
Sono felicissima di sentirlo!
Heck yes!! These are so yummy! I went with the silken tofu and hemp heart substitutions and used 1/2 whole wheat flour. They’re added into the rotation for sure.
Grazie per il bellissimo feedback!
These look great, do I use split or whole red lentils?
I am using split red lentils.