Quinoa Biscuits (7g Protein, No Eggs, No Dairy)

Dessa Quinoakex 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 Quinoabröd, Quinoa-bagels, eller Spenat- och quinoatortillas. 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!

Även om hela receptet finns precis nedan, missa inte alla mina tips längre ner, inklusive ingrediensbyten, mina matlagningstips och steg-för-steg-bilder!

Quinoakex

Dessa Quinoakex 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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Prep Tid: 10 minuter mins

Tillagningstid: 20 minuter mins

Rest: 10 minuter mins

Total tid: 40 minuter mins

Kurs: middag

Cuisine: amerikan

Serveringar: 8 kex

Kalorier: 259.7 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

1x2x3x

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US Customary - metrisk

• ▢ 2 koppar Självhöjande mjöl - (anteckning 1)
• ▢ 1 kopp Mejerifri yoghurt - (anteckning 2)
• ▢ 1 kopp Kokt quinoa - kyldes
• ▢ ⅓ kopp Olivolja - (anteckning 3)
• ▢ 1 tesked Lökpulver
• ▢ ¼ tesked Vitlökspulver
• ▢ 1 tesked Italienska örter - (anteckning 4)
• ▢ 1 ½ koppar Spenat - finhackat
• ▢ ½ kopp Soltorkade tomater - ej förvarad i olja, finhackad (not 5)
• ▢ ¼ tesked Salt

Optional – for a cheesy flavor

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

Instruktioner

• Klä en stor bakplåt med bakplåtspapper. Smörj lätt med olivolja. Ställ åt sidan.
• Förvärm ugnen till 400 ° 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.
• Grädda kakorna i 20–25 minuter i 200 °C tills de är gyllenbruna.
• Låt dem svalna i några minuter innan servering.

Anmärkningar

Anmärkningar 1För att göra 1 kopp självjäsande mjöl, rör ihop 1 kopp vetemjöl med 2 teskedar bakpulver. För ett glutenfritt alternativ, använd min glutenfri omvandlare, men glöm inte bakpulvret.

Notera 2: Vanlig sojayoghurt innehåller mest protein, men kokosyoghurt, havreyoghurt eller mjölkfri yoghurt i grekisk stil fungerar också.

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

Notera 4: Or dried oregano or thyme.

Notera 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.

Förvaring: Du kan förvara kexen i kylskåpet i en lufttät behållare i upp till 4 dagar eller frysa in dem i upp till 1 månad. Tina dagen innan i rumstemperatur.

Ugnsläge: Jag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.

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Kostrådgivning

Tjänande: 1kex | Kalorier: 259.7kcal | kolhydrater: 34.8g | Protein: 6.7g | Fett: 10.7g | Mättat fett: 1.5g | Fleromättat fett: 1.5g | Enkelomättat fett: 6.8g | Natrium: 90.9mg | Kalium: 345.1mg | Fiber: 2.6g | Socker: 4.4g | Vitamin A: 593.6IU | C-vitamin: 8.1mg | Vitamin D: 0.4pg | Kalcium: 64.4mg | Järn: 1.6mg | Magnesium: 41.4mg | fosfor: 94.3mg | Zink: 0.7mg

Ingredienser och ersättningar

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

• Självhöjande mjöl – 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 glutenfri omvandlare, men glöm inte bakpulvret.
• Mejerifri yoghurt – 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.
• Kokt quinoa – 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.
• Olivolja – 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.
• Italienska örter – 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).

Carines baktips

Jag har några fler tips som hjälper dig att göra de bästa möjliga kexen.

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. Shaping the Dough – 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. 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.

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

Fler kexrecept

2-ingredienskex

Proteinkex

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