Wednesday, May 18, 2011

Recipe for Biscuits and Gravy

Here is another delicious recipe using the buckwheat crispies (dehydrated, soaked buckwheat groats), this time the crispies have been ground up into a mild-tasting, lovely flour to make light biscuits, crunchy and crispy on the outside and soft and chewy inside. If you don't have a dehydrator (I use an Excalibur dehydrator) you can set your oven to 125F, leave the door open a bit, and dehydrate that way for several hours until dry (not the most eco-friendly way to do it, but it gives you pretty good results and will help you decide whether a dehydrator is a good investment for you :)  This is an adaptation of Ani Phyo's Biscuits and Gravy in her book Ani's Raw Food Essentials.


  • 2 C. Buckwheat Crispies
  • 1/4 C. Flaxseed
  • 1/4 C. Extra Virgin Olive Oil
  • 1 tsp. Celtic Sea Salt
  • 1 1/2 C. filtered Water
    • Grind up the Crispies and the Flaxseed in a coffee bean grinder or a high speed blender until a light powder (the crispies) and a fine meal (the flaxseed).
    • Place 4 first ingredients in a food processor and mix well adding water last, and processing until you have a robust thick batter.
    • With a 1/3 C.measuring cup, scoop the dough and put onto a 14" Excalibur tray/sheet.  Touch up slightly with fingers to make a biscuit shape (they shape up pretty darn good-- my Grade Nine Home Ec. teacher would be proud)
    • You should get 8-10 biscuits.  Make a double batch if you like, just doubling all ingredients above.  
    • Dehydrate at 105F for about 8-10 hours and then flip and dehydrate another 2-4 hours (you want them crisp on the outside and NOT mushy on the inside)
    • You could add raisins, currents, dry cranberries, nuts, blueberries before making the batter if you don't want to go the savoury route.

  • 1/2 C. soaked, rinsed, hulled Almonds (I pop off the skins after a soaking)
  • 1/2 C. Nutritional Yeast
  • 1 T. Olive Oil
  • 1 T. Yellow Miso (I live on this stuff)
  • 2 tsp. fresh Lemon Juice
  • 1/2 C. filtered Water
Blend everything together until smooth.  This is the best-tasting gravy I've ever made.  Ani Phyo uses cashews, and you can use any raw nut or seeds you want... I would soak (and rinse 3X) whatever nut you use for about 3-6 hours before-hand to remove the inhibitors which are a toxin of sorts).  The gravy will keep in your fridge for up to 5 days.  If nuts are an allergy issue, just use the other ingredients for a very passable substitution (with a little more olive oil).

I can imagine that these are delicious with strawberries and a "whipped kreme" (perhaps coconut?).  Enjoy!

Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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