Biscuiți cu quinoa (7g proteine, fără ouă, fără lactate)

Acestea Biscuiți cu 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.

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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 Pâine cu quinoa, Covrigi cu quinoa, Tortilla cu spanac și quinoa. 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!

Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Biscuiți cu quinoa

Acestea Biscuiți cu 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.

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Timp de pregatire: 10 minute min

Timp de gătit: 20 minute min

Odihnă: 10 minute min

Timpul total: 40 minute min

Curs: Cină

Bucătăria: american

porţii: 8 biscuiti

calorii: 259.7 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 2 cupe Făină auto-crescătoare - (nota 1)
• ▢ 1 ceaşcă Iaurt fără lactate - (nota 2)
• ▢ 1 ceaşcă Quinoa gătită - răcit
• ▢ ⅓ ceaşcă Ulei de masline - (nota 3)
• ▢ 1 linguriță Pulbere de ceapă
• ▢ ¼ linguriță Praf de usturoi
• ▢ 1 linguriță Ierburi italiene - (nota 4)
• ▢ 1 ½ cupe Spanac - mărunțită fin
• ▢ ½ ceaşcă Rosii uscate la soare - nedepozitat în ulei, tocat mărunt (nota 5)
• ▢ ¼ linguriță Sare

Optional – for a cheesy flavor

• ▢ ⅓ ceaşcă Shredded Vegan Cheese - or 1/4 cup nutritional yeast

Instrucțiuni

• Acoperiți o tavă mare de copt cu hârtie de copt. Ungeți ușor hârtia cu ulei de măsline. Dați deoparte.
• Preîncălziți cuptorul la 400 ° C (200 ° F).
• 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.
• Coaceți biscuiții timp de 20-25 de minute la 200°C (400°F), până se rumenesc.
• Lăsați-le să se răcească câteva minute înainte de servire.

notițe

Notă 1Pentru a prepara 1 cană de făină cu agent de creștere, amestecați 1 cană de făină universală cu 2 lingurițe de praf de copt. Pentru o opțiune fără gluten, folosiți rețeta mea convertor fără gluten, dar nu uitați de praful de copt.

Notă 2: Iaurtul simplu de soia conține cele mai multe proteine, dar iaurtul de cocos, iaurtul de ovăz sau iaurtul grecesc fără lactate funcționează și ele.

Notă 3: Any oil can be used, like avocado oil, almond oil, or melted plant-based butter.

Notă 4: Or dried oregano or thyme.

Notă 5: If your sundried tomatoes are stored in oil, make sure you squeeze out all the oil and pat dry in absorbent paper before chopping and adding to the dough.

Depozitare: Puteți păstra biscuiții la frigider într-un recipient etanș până la 4 zile sau îi puteți congela până la 1 lună. Dezghețați-i cu o zi înainte la temperatura camerei.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1biscuit | calorii: 259.7kcal | Carbohidrați: 34.8g | Proteină: 6.7g | Gras: 10.7g | Grăsime saturată: 1.5g | Grăsimi polinesaturate: 1.5g | Grasime monosaturata: 6.8g | Sodiu: 90.9mg | Potasiu: 345.1mg | Fibră: 2.6g | Zahăr: 4.4g | Vitamina A: 593.6IU | Vitamina C: 8.1mg | Vitamina D: 0.4pg | Calciu: 64.4mg | fier: 1.6mg | Magneziu: 41.4mg | Fosfor: 94.3mg | Zinc: 0.7mg

Ingrediente și înlocuiri

You only need a handful of simple ingredients to make these biscuits. Let me help you pick the best ones.

• Făină auto-crescătoare – 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 convertor fără gluten, dar nu uitați de praful de copt.
• Iaurt fără lactate – 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 gătită – 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.
• Ulei de masline – 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.
• Ierburi italiene – 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).

Sfaturile de copt ale lui Carine

I have a few more tips to help you make the best possible biscuits.

1. 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.
2. Maximize the Rise – Ensure your oven is fully preheated before baking to get the best rise in the biscuits.
3. Modelarea aluatului – 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.
4. Cheesy Flavor Enhancements – Vegan feta, shredded vegan cheddar, or even a sprinkle of nutritional yeast will add a rich, cheesy flavor to the biscuits.
5. Coaceți până la aur – 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.

• Legume: Swap spinach for kale, grated carrots, or even diced bell peppers.
• Seminte: Add sunflower seeds, chia seeds, or hemp seeds for added texture and protein.
• ierburi: Experiment with fresh herbs like parsley, dill, or cilantro for unique flavors.

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