These biscuits are more like savoury scones and are a great accompaniment to the chilli; they are a great gluten free alternative to a roll as you can use the biscuit to dip in the sauce as they absorb the flavours of the chilli well.
For the biscuits (makes 6):
- 135g (11/2 cup) chickpea flour
- 70g (1/2 cup) sorghum flour •
- 75g (1/2 cup) cornflour
- 1 tbsp mixed herbs (plus a pinch for sprinkling)
- 2 tsp cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 3/4 tsp sea salt
- Black pepper, to taste
- 150g (3/4 cup) pumpkin, pureed (can use tinned pumpkin puree)
- 60ml (1/4 cup) extra virgin olive oil
- 60ml (1/4 cup) unsweetened almond milk
- 1 tsp apple cider vinegar
- Non-dairy milk, for brushing
For the chilli:
- 1 onion, chopped
- 2 medium sweet potatoes, peeled and cubed
- 3 cloves garlic, minced
- 2 x 400g can chopped tomatoes
- 480ml (2 cup) vegetable stock
- 1/2 tsp chilli powder
- ½ tsp cinnamon
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 200g (3 cups) kale
- 2 x 400g can green lentils, cooked
To make the chilli:
- Heat the oil in a large saucepan over medium heat. Once the pot is hot, add the onions and sauté until soft and translucent.
- Add the sweet potato and garlic and stir, sauté until garlic is fragrant. Add the
chopped tomatoes, stock, and spices and bring it all to a simmer then cover the pot and turn the heat down to a low simmer.
- Cook until the sweet potatoes are tender and the liquid has reduced to half and the chilli has thickened considerably. The chilli will take about 30 minutes to cook so, at this point, you may want to follow the biscuit steps below so you can have them warm and ready for when the chilli is cooked.
- When the chilli is cooked, add the kale and cook until wilted, then turn off the heat and add the lentils and stir until combined.
To make the biscuits:
- Preheat the oven to 220°C (Gas Mark 7, 425°F) and line a baking sheet with baking paper.
- Whisk together the flours, cornflour, herbs, sugar, baking powder, baking soda, salt, and pepper to taste. In a separate bowl, whisk together the pumpkin puree, milk, oil and vinegar. Use a rubber spatula to mix the wet ingredients into the dry until it comes together to form a dough, then turn it out onto a floured surface and use your hands to bring the dough together to form a rectangle with a 1-inch thickness. If the dough is still too wet, add a little more gram flour.
- Use a 2-inch round biscuit cutter and punch out 6 biscuits, re-rolling as needed. Brush the tops and sides of the biscuits with the milk, sprinkle with a little more mixed herbs, sea salt and pepper then bake, rotating halfway through, until the tops and edges of the biscuits are golden brown. This will take about 13-15 minutes. Serve the biscuits warm.
- Plate the biscuits and cut them in half. Spoon a helping of chilli between the biscuit halves and serve with a few extra pinches of mixed herbs and sea salt.
Per serving (550g) Calories: 492, Carbohydrates: 84.4g, Sugars: 16.6g, Fat: 14g, Saturates: 1.8g, Protein: 24g, Salt: 3.5g
Taken from August 2018 (Issue 41) Vegan Life magazine