Cream Cheese and Kale Stuffed Biscuits, Vegan + Gluten-Free
Author: Ilene Godofsky
Recipe type: brunch
Cuisine: vegan, gluten-free
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
2 cups kale, shredded
¼ cup vegan cream cheese (I use Daiya)
2 tsp agave
¾ cup non-dairy milk
1 tbs apple cider vinegar
2 cups all purpose gluten-free flour+ extra for sprinkling
1 tbs baking powder
½ tsp baking soda
½ tsp xanthan gum
¼ tsp salt
¼ cup vegan butter (I use Earth Balance) or coconut oil, melted
Instructions
To prepare filling, heat 1 tbs water in pan on stove at medium heat. Add kale and sauté until wilted (3-4 minutes). Add cream cheese and agave and stir until thoroughly combined. Set aside.
Preheat oven to 450°. Grease baking sheet or line it with parchment paper.
In a small bowl, stir apple cider vinegar into milk and let sit at least 5 minutes before using.
In a large bowl, whisk together flour, baking powder, baking soda, xanthan gum and salt. Stir in earth balance (or oil) then slowly add milk as you stir.
Sprinkle a clean surface with extra flour. Form dough into ball and use a rolling pin to flatten to about ½". Use a circular cookie cutter or jar lid to cut circles about 3" wide.
Spoon a tablespoon of kale mixture into the center of each circle. Fold the edges in and roll into ball. Place on baking sheet.
Bake for 13-15 minutes, until edges are firm. Remove from oven and let cool for at least 15 minutes before serving.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/01/30/cream-cheese-kale-stuffed-biscuits-vegan-gluten-free/