Veggie Tahini Biscuits

by Carolina Jantac, MS, RD, LD
Yum

The art of bread making became somewhat feasible for amateur bakers everywhere since the introduction of gadgets, video instructions, and numerous culinary shortcuts/hacks. However, if you are still intimidated by the idea of making your own bread, you are not alone. That does not mean you cannot enjoy freshly baked “bread-like” goods with your dinner. Our recipe blog has a few quick-bread recipes, one with Once Again Tahini that would fit this profile as a dinner bread. This Veggie Tahini Biscuits recipe we are sharing today is a bit different. It is not a traditional bread, and it is difficult to categorize it as a muffin since those are technically sweet. Thus, the closest term to fit our creation turned out to be “biscuit.”

Biscuits are made with a large amount of fat, flour, and salt. You will find a different list of ingredients for this biscuit. It is nothing like the conventional biscuit— we simply borrowed the name for the lack of a better term! First off, biscuits are typically unhealthy due to their saturated fat content. They also tend to lack nutrients and be high in sodium. Our Veggie Tahini Biscuits break through all of those negative attributes.

The Veggie Tahini Biscuits are made with whole wheat flour for a high whole grain with fiber quality and a minimum amount of salt. They rely on fragrant rosemary for flavor. It uses just two tablespoons of olive oil and one egg— employing only a fraction of the saturated fat when compared to traditional biscuits.

Lastly, the high nutrient content comes from the carrots, zucchini, and Once Again Tahini. They are baked at a low temperature oven for about 17 minutes to deliver a moist and fluffy consistency. When preparing them, do not over mix the batter to avoid a dense biscuit.

We suggest serving it with a little extra tahini on the side, or your choice of butter, margarine or a vegan substitute spread.

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