These Protein Biscuits are a wholesome, savory twist on traditional biscuits. They are packed with 15 gramo ng protina na nakabatay sa halaman 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, Strawberry Protein Overnight Oats, O Cake na may Protina.
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.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
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Mga Biskwit na Protina
Ingredients
- 2 tasa Harinang Kusang Tumataas - (tala 1)
- 1 tasa Yogurt na Walang Dairy - (tala 2)
- 1 tasa Mga Pulang Lentil - dry, rinsed under cold water
- 1 ⅓ tasa Stock ng Gulay
- ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 3)
- 1 kutsarita Pulbos ng sibuyas
- 1 kutsarita Mga damong Italyano
- 1 ½ tasa Spinach - makinis na tinadtad
- ½ tasa Pinatuyong Kamatis sa Araw - not stored in oil
- ¾ tasa Mga Binhi sa Sunflower - (tala 4)
- ⅓ tasa Nutritional Yeast - or 1/2 cup Vegan Cheddar
tagubilin
- 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.
- Painitin ang oven sa 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.
- Hayaang lumamig ang mga ito nang ilang minuto bago ihain.
Mga Tala
Pagkain
Ingredients at Substitutions
- Harinang Kusang Tumataas – For convenience. Mix all-purpose flour with baking powder and salt as a substitute. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
- Yogurt na Batay sa Halaman – Any variety works. I used soy yogurt, but coconut yogurt or almond yogurt also work.
- Mga Pulang Lentil – These provide protein and bulk to the biscuits. Yellow lentils can be used as an alternative, but the texture will be slightly different.
- Stock ng Gulay – To enhance the flavor. Water can be used alternatively.
- Langis ng oliba – For moisture and flavor. Avocado oil is a good substitute. A reader successfully made the recipe with no oil at all, if you prefer.
- Pulbos ng sibuyas – This adds savory notes. Garlic powder can be used for variation or fresh thinly sliced onions.
- Mga damong Italyano – For flavor. Use your preferred herb blend.
- sanggol spinach – Spinach adds nutrients and color. Kale or Swiss chard can be substituted.
- Pinatuyong Kamatis sa Araw – For intense flavor. Roasted red peppers can be used as an alternative.
- Mga Binhi sa Sunflower – These add crunch and nutrients. Pumpkin seeds or chopped nuts can be used instead.
- Nutritional Yeast or Vegan Cheddar – This brings the cheesy flavor. Use preferred vegan cheese alternative.
How to Make Protein Biscuits
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.
Mga Tip sa Pagbe-bake ni Carine
- 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.
These look great, do I use split or whole red lentils?
I am using split red lentils.
Is there any option without using flour?
No, the flour is your binder.
I have a question about the gluten free recipe. Does this recipe need the psyllium husk mixed into it? I made the recipe, and thought since it’s more of a bread, I would need the psyllium husk. I found it basically impossible to incorporate that into the recipe. They were quite doughy when done baking.
Biscuits fall into the scones category, so yes you need the psyllium husk gel. Since you make a gel, it’s easy to incorporate unless you used the husk powder that is way more liquid absorbent than whole husk
This is the second time I’m making these. They’re great for the freezer or serve fresh with some soup.
This time I decided to add a little jalapeños.
I agree! I like to have in the freezer too for dinner. I like the jalapenos idea!
These are brilliant, I’m currently pregnant and the hunger is overwhelming at times, so I wanted to make some healthy, savoury and importantly filling snacks too so me reaching for the rubbish food – these tick every box, so thank you! We had them dipped into a spicy roasted pepper sauce which went very well. I’m not vegan, so next time I think I’ll add more cheese, maybe feta to add a bit more saltiness. I also made 12 out of the recipe for 8 so they’re more snack sized, ideal.
I am so happy it helps you feel full during your pregnancy! thanks for trying my recipes.
haven’t cooked yet, but when I get home from working away from home I’m definitely going to make. a great protein high snack.
Inaasahan ko ang inyong mga feedback tungkol dito!
Simple and delicious. I will definitely make these again.
Salamat!
why vegan cheese as option for yeast. I can’t have soy. what about regular cheese.
You can use regular cheese if you eat dairy. All my recipes are dairy-free, that’s why I suggest vegan cheese, or nutritional yeast.
Love these! Made them today and they taste amazing!!! Thank you
Salamat sa iyo kaya magkano!
Maaari ko bang gamitin ang harina ng almendras?
No, it will not work. You can use my gluten-free converter dito para gawin silang gluten-free.