Te Ciasteczka z komosą ryżową 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 Chleb z komosą ryżową, Bajgle z komosą ryżowąlub Tortille ze szpinakiem i komosą ryżową. 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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Ciasteczka z komosą ryżową
Skład
- 2 kubki Mąka samorosnąca - (notatka 1)
- 1 kubek Jogurt bezmleczny - (notatka 2)
- 1 kubek Gotowana komosa ryżowa - chłodzone
- ⅓ kubek Oliwa z oliwek - (notatka 3)
- 1 łyżeczka Proszek cebulowy
- ¼ łyżeczka Czosnek w proszku
- 1 łyżeczka Zioła włoskie - (notatka 4)
- 1 ½ kubki Szpinak - drobno posiekane
- ½ kubek Suszone pomidory - not stored in oil, finely chopped (note 5)
- ¼ łyżeczka Sól
Optional – for a cheesy flavor
- ⅓ kubek Shredded Vegan Cheese - or 1/4 cup nutritional yeast
Instrukcje
- Line a large baking sheet with parchment paper. Lightly oil the paper with olive oil. Set aside.
- Rozgrzej piekarnik do 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.
- Bake the biscuits for 20-25 minutes at 400°F (200°C) until golden brown.
- Przed podaniem odczekaj kilka minut, aż wystygną.
Komentarz
Odżywianie
Składniki i zamienniki
You only need a handful of simple ingredients to make these biscuits. Let me help you pick the best ones.
- Mąka samorosnąca – 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 konwerter bezglutenowy, ale nie zapomnij o proszku do pieczenia.
- Jogurt bezmleczny – 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.
- Gotowana komosa ryżowa – 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.
- Oliwa z oliwek – 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.
- Zioła włoskie – 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).
Porady Carine dotyczące pieczenia
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.
- Formowanie ciasta – 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.
Customize Add-Ins
You can get creative with vegetables, seeds, and spices to make any type of biscuit you like.
- Warzywa: Swap spinach for kale, grated carrots, or even diced bell peppers.
- Nasiona: Add sunflower seeds, chia seeds, or hemp seeds for added texture and protein.
- Zioła: Experiment with fresh herbs like parsley, dill, or cilantro for unique flavors.
I’ve been following you on social media for some time (hoping to lose some lbs :). I tried this recipe last weekend (despite the addition of flour) and I am obsessed. These were so good and since I finished them, I could hardly wait for this weekend to make more. Thank you for your delicious plant based recipes. Spending today trying some new ones. PS I too left out the sundried tomatoes. They are crispy on the outside (my texture of choice!) and so so good!
Thanks for trying my recipes, and following me on social media! I hope you reach your lbs. goal.
I just made these and they are delicious! I left out the sun dried tomatoes and just used spinach and herbs. Lovely and crispy on the outside and soft and fluffy on the inside
I am so happy to read your comment, thank you for trying my recipes.
yummy recipe please
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So delicious & easy
Dziękuje
I am so happy to hear that!
I want the recipe
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This recipe turned out great! I will be saving and using again. I used regular yogurt, flour and cheese, and it was easy and delicious! Thank you!
Thank you ! I love adding dairy-free cheese too, so good with them.
So…I didn’t have savory stuff. Nor did I have quinoa or yogurt
I had 2 over ripe plantains, craisins, dates, sesame seeds, protein powder and an egg.
These scones banging!!!! Lolol
I love this recipe its easy, healthy and delicious, thanks
Dziękuję bardzo!
How long do these last in the fridge?
About 4 days, or freeze them up to 1 month in airtight zip bags. Thaw at room temperature the day before serving.
These are delicious and super easy to make! I used whole food’s almondmilk yogurt and added vegan mozz shreds. Will be making again!
Thank you so much for trying my recipes! The vegan mozz sounds so good with them. I will try.