September 14, 2014

Apple & Raspberry Biscuits

Boise's Bakery

Today was the day for something vegan & delicious!
This is a scrumptious mixture of buttery, tart, and a little sweet all wrapped up in one turnover style pocket of goodness.
Even my non-vegan sister wanted me to save one for her.
 That is the best I can describe it for you, you should probably just mix this up and eat for yourself.

Boise's Bakery
Boise's Bakery

I found this recipe as a part of Joy the Baker's #bakingbootcamp on her blog and Instagram. Then I gave a different little spin and made the recipe vegan!

 Click => H E R E <= to get the classic recipe with all the butter and cream (wink, wink).

I N G R E D I E N T S
Filling
  • 2 Fuji apples peeled, cored & thinly sliced
  • 1 cup whole raspberries
  • 2 tablespoons butter replacement
  • 1 teaspoon ground cinnamon
  • 2 tablespoons packed light brown sugar
Biscuit Dough
  • 2 cups unbleached self-rising flour
  • 1/4 cold butter replacement cut into small cubes
  • 2 tablespoons granulated sugar
  • 3/4 cold unsweetened coconut milk
Topping
  • 3 to 4 tablespoons unsweetened coconut milk
  • 2 to 3 tablespoons course granulated sugar
  • 1/2 teaspoon ground cinnamon
  • a small pinch of salt
R E C I P E  N O T E S
Click here for the recipe on how to make your own self-rising flour.
We've done lots of different tests with different types of "butter replacements" and Smart Balance (the vegan version) has been the best for us so far. It can be found in most grocery stores.
But you can also use what you like if you have something specific.
 Preheat the oven to 425 degrees F. Prepare a baking sheet with parchment and set aside for later.
This recipe, with the size I made these biscuits makes about six. But if you want to make them smaller, just start the baking time at 8 minutes and work your way up. Try to avoid opening the oven often.

Boise's BakeryBoise's Bakery

F I L L I N G
1. Peel, core and thinly slice the apples.

Boise's Bakery

2. Melt butter in a large saucepan or cast iron skillet on medium heat.
3. Once butter is melted, pour in apples, sugar and cinnamon. Stir to coat all the apples and dissolve sugar.

Boise's Bakery

4. Cook on medium heat for 3 to 4 minutes. The apples should not be cooked all the way through.
 5. Take off heat and stir in raspberries. Set aside.

Boise's Bakery

B I S C U I T
1. Mix together self-rising flour and butter, quickly incorporate butter cubes into flour with your fingers leaving small bits of butter.
2. Pour in cold coconut milk, and gently mix with a spoon until just incorporated.

Boise's BakeryBoise's Bakery

Boise's Bakery

 3. Flour a clean flat surface and roll out dough 1/4 of an inch thick and cut out 7" circles.
4. With a pastry brush, lightly brush coconut milk around the edge of the open circle of dough. This will help the dough stick when folded over to make the pocket.
5. Scoop in about 1/4 to 1/3 cup of the filling.

Boise's Bakery

6. Fold over and press around the edge with a fork.

Boise's Bakery

Boise's Bakery

7. Once you've lined up all the biscuits on the pan, lightly brush the tops with more coconut milk.
8. Mix together sugar, cinnamon and salt and sprinkle over the biscuits.
9. Bake for 12 to 13 minutes until puffed up and golden.

Boise's Bakeryv

Vegan and delicious!

Boise's Bakery

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