Cream Cheese and Kale Stuffed Biscuits, Vegan + Gluten-Free
Author: 
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
  1. 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.
  2. Preheat oven to 450°. Grease baking sheet or line it with parchment paper.
  3. In a small bowl, stir apple cider vinegar into milk and let sit at least 5 minutes before using.
  4. 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.
  5. 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.
  6. Spoon a tablespoon of kale mixture into the center of each circle. Fold the edges in and roll into ball. Place on baking sheet.
  7. 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/