The decision to fully remove folic acid enriched products from our diet was definitely one that yielded clear and immediate gains for our son, who has struggled his entire life with neurological dysfunction alongside his MTHFR polymorphisms.
I’m losing sleep crafting an in-depth post that covers all of issues our sensitive children have with excessive folic acid consumption, along with major sources and how to best avoid it. With that coming i won’t spent a lot of time here but bare with me.
A huge source is through conventionally farmed enriched grains (rice, flour, pasta etc). This is government mandated in order to help women avoid neural tube defects in pregnancy which it has done successfully for those who do not carry any polymorphisms, by for many diagnosed with ASD, ADHD and beyond, folic acid does way more harm than good for the nervous system.
Baking from scratch in your own home with mindfully sourced ingredients doesn’t have to be this daunting task, it’s a lot more simple than you’d think. Replacing fortified goods with organic / homemade can eliminate a major source of this synthetic additive as well as an arsenal of other chemicals and preservatives that disrupt gut health.
This biscuit recipe took me years of trial and error, but a video tutorial on croissants other day inspired me to try folding the dough into itself multiple times to introduce layers. This was a game changer for my biscuit game. I’m excited to share it with you today.
Easy Vegan Biscuits
For the biscuits:
- 2 Cups Organic Bread Flour (do not use enriched flour)
- 1 tbsp baking powder
- 1/8 tsp stevia
- 1 tsp Himalayan Salt
- 7 tbsp solid refined coconut oil (refrigerate / freeze if the weather is warm, we want this to break down into little pea sized bits without melting)
- 1 cup cold unsweetened planted based milk or ice cold water. (Be mindful of the milk’s flavor, I use almond which is fairly mild in taste).
Preheat oven to 425
In a large mixing bowl combine flour, salt, baking powder and stevia. With a pastry cutter or a fork (i prefer pastry cutter because it has larger gaps in between).
Add in your solid coconut oil and begin to press the oil into the flour. It will take a minute but you will see a crumbly mixture start to form with pea sized bits of solid oil evenly throughout. You have to work quickly because you want to preserve the solid state of the oil.
Once you’ve achieved the proper texture, begin adding the ice cold plant milk or water 1 tablespoon at a time. You may not need the entire cup, so work each tablespoon in until a workable dough starts to form. It should not be sticky, but should come together easily.
On a cool, floured countertop, lay the dough out and press with your hands to form a rectangular shape. Do not overwork the dough here because you may overheat it. Fold the dough in half and press it out into a rectangle once more. This process creates the flaky layers that make croissants and biscuits into perfection, repeat this process 5 more times.
Do not use a rolling pin, but use your hands to quickly press the dough out to 3/4 inch thick. Use your biscuit cutter to cut out biscuits (or be like me and use a small stainless steel cup) and place them on either a parchment or silicon lined baking sheet
Continue to reshape excess dough until it’s gone.
Bake between 12-14 minutes (really just bake until the tops are golden brown)
Brush with vegan compound butter immediately after coming out of the oven.
Recipe yield’s 10-12 biscuits.
As always, leave your feedback below 🙂