Ini Biskut Quinoa are high-protein savory scones packed with 7 grams of protein made with minimal ingredients. They are natural egg-free, dairy-free, and perfect for using leftover quinoa.
I love baking with quinoa. It’s a great ingredient full of nutrients and that brings moisture and texture to any baking, like I did in my Roti Quinoa, Bagel Quinoa, Atau Tortilla Quinoa Bayam. Today I wanted to make something different, loaded with veggies.
This recipe is super easy to whip up as all you need is one bowl and a baking pan. It can be customized to infinity with all sorts of add-ins, so if you have leftover quinoa, it’s time to use it!
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Biskut Quinoa
Ramuan
- 2 cawan Tepung Naik Sendiri - (nota 1)
- 1 cawan Yogurt Bebas Tenusu - (nota 2)
- 1 cawan Quinoa yang dimasak - disejukkan
- ⅓ cawan Minyak Zaitun - (nota 3)
- 1 sudu teh Bawang Bawang
- ¼ sudu teh Serbuk Bawang putih
- 1 sudu teh Herba Itali - (nota 4)
- 1 ½ cawan Bayam - dicincang halus
- ½ cawan Tomato Kering - tidak disimpan dalam minyak, dicincang halus (nota 5)
- ¼ sudu teh Garam
Pilihan – untuk rasa keju
- ⅓ cawan Keju Vegan yang dicincang - or 1/4 cup nutritional yeast
arahan
- Alas dulang pembakar besar dengan kertas parchment. Sapukan sedikit minyak zaitun pada kertas pembakar. Ketepikan.
- Panaskan ketuhar hingga 400 ° F (200 ° C).
- In a large mixing bowl, add cooled, cooked quinoa, yogurt, olive oil, onion powder, garlic powder, salt, Italian herbs, and finely chopped spinach and sundried tomatoes. If you want to add cheese, add it now.
- Combine everything together until it forms a wet mixture.
- Stir in self-rising flour, and stir with a rubber spatula until it forms a sticky dough.
- If too wet add a little more flour but keep in mind that the dough should stay a bit moist. Rub your hands with olive oil and rub the dough with oil too so it gets less sticky.
- Divide into 8 even portions by hands and place each piece on the prepared baking sheet. Rub each piece with a little olive oil so the outside crisp in the oven.
- Bakar biskut selama 20-25 minit pada suhu 400°F (200°C) sehingga berwarna perang keemasan.
- Biarkan ia sejuk selama beberapa minit sebelum dihidangkan.
Nota
Pemakanan
Bahan dan Pengganti
You only need a handful of simple ingredients to make these biscuits. Let me help you pick the best ones.
- Tepung Naik Sendiri – This is the base that gives the biscuits their structure and rise. If you don’t have it, make your own by combining all-purpose flour with baking powder (1 cup flour + 2 tsp baking powder). For a gluten-free option, use my penukar bebas gluten, tapi jangan lupa serbuk penaik.
- Yogurt Bebas Tenusu – To add moisture, bind the ingredients, and enhance the flavor. Soy yogurt works best for a higher protein content, but other options like coconut, oat, or almond yogurt are great substitutes.
- Quinoa yang dimasak – The key ingredient, providing a moist, slightly chewy texture, as well as plant-based protein. Use cooled quinoa for the best consistency in the dough.
- Minyak Zaitun – To add richness and help crisp the exterior. You can use avocado oil, melted plant-based butter, or almond oil for a slight variation in flavor.
- Spinach & Sundried Tomatoes – They bring flavor, color, and a dose of vegetables to the biscuits. Feel free to swap with other vegetables or herbs like kale, grated zucchini (squeezed to remove excess water), or chopped fresh parsley.
- Onion Powder & Garlic Powder – For more savory flavors.
- Herba Itali – A blend of oregano, thyme, and basil gives the biscuits a Mediterranean flavor.
- Optional Vegan Cheese or Nutritional Yeast – For a cheesy flavor, either shredded vegan cheese or nutritional yeast works wonderfully.
How to Make Quinoa Biscuits
These biscuits are really easy to make, here’s how in pictures.
Cook the quinoa, let it cool down, and pour it in a bowl with spinach, sundried tomatoes, and spices.
Stir the batter with a silicone spatula until it’s well combined.
Pour the self-rising flour on top of the base quinoa biscuit mixture.
Work the batter with your hands until it’s somewhat uniform and sticky.
Form a large dough ball and divide it into 8 small portions.
Press the dough balls slightly on a baking sheet lined with parchment paper and bake them for 20-25 minutes at 400 °F (200 °C).
Petua Membakar Carine
I have a few more tips to help you make the best possible biscuits.
- Balance the Dough Consistency – The dough will be naturally sticky due to the yogurt and quinoa. If it feels too wet, add a tablespoon of self-rising flour at a time until it’s manageable. Use olive oil to coat your hands and the dough to reduce stickiness.
- Maximize the Rise – Ensure your oven is fully preheated before baking to get the best rise in the biscuits.
- Membentuk Doh – Divide the dough into equal portions (8 pieces) for uniform baking. Lightly oil your hands to shape each portion into rounds or drop them directly onto the parchment paper for a rustic look.
- Cheesy Flavor Enhancements – Vegan feta, shredded vegan cheddar, or even a sprinkle of nutritional yeast will add a rich, cheesy flavor to the biscuits.
- Bake Until Golden – The biscuits should be golden brown on the outside and slightly firm to the touch. Avoid overbaking to maintain their moist interior.
Sesuaikan Alat Tambahan
You can get creative with vegetables, seeds, and spices to make any type of biscuit you like.
- Sayur-sayuran: Swap spinach for kale, grated carrots, or even diced bell peppers.
- Benih: Add sunflower seeds, chia seeds, or hemp seeds for added texture and protein.
- Herba: Experiment with fresh herbs like parsley, dill, or cilantro for unique flavors.
Love this idea of using leftover quinoa and greens.. I loosely followed the measurements and used a mixture of oat flour, chickpea flour and whole wheat flour. I also reduced the olive oil since my yogurt was from coconuts. Also added flax meal and psyllium husk to bind it. For seasoning I did everything but the bagel seasoning, dried dill and Italian seasoning. Great vegan savory breakfast! Thank you.
Thank you so much for sharing your ideas on how to adapt the recipe! I am happy you find my website to bake with me.
These are absolutely delicious! I used the oil from the sun-dried tomato’s rocket instead of spinach, they’re so light and fluffy!!
Instead of onion and garlic powder can we use fresh onion and garlic. Then how many cloves of garlic do we need to use??
Probably, I would grate the onion to have tiny pieces, use 1 tablespoon and 1 crushed garlic cloves.
What is your favorite yogurt to use? Thanks 🙂
I always bake with dairy-free yogurt, mostly coconut yogurt, the texture makes everything fluffy and moist. But soy yogurt and cashew are great too.
These are delicious. They turned out brilliantly. They are my new favourite. What a great idea! Thank you so much.
Thanks a lot!
What is the texture meant to be inside. The outside is crispy and delicious but the inside is a little moist and soft.
Is this how it’s meant to be? Sorry forgot to mention I used GF flour and forgot to push them down.
Terima kasih sekali lagi
Terima kasih banyak
It’s not supposed to be wet in the middle or moist, but I didn’t test the recipe with gluten-free flour, so I am pretty sure it comes from that. Plus, if you don’t push them down before baking, they are thicker, and they will definitely need a longer baking time to dry in the center.
Lovely recipe and extra yummy with cheese! I added a little kefir to loosen the mixture a little and this worked well. Thanks for a healthy and tasty smack,
Terima kasih!
I loved these. Definitely a keeper
Just made these- they are so delicious!
Thanks for another great recipe!
Does this work similarly with Greek yogurt (not dairy free)?
Terima kasih!
Ya, betul!