Ever since writing Balanced Raw, I have been on an Ancient Grain sabbatical. Recipe testing for the book caused my fire of inspiration to be temporarily extinguished. I know I know…how is that possible when there is so much you can do with the fiber and protein-rich gems??! I just got bored. I burned out on eating them. No other reason.
I cycle through seasons of inspiration––dreaming up recipes that showcase my favorite ingredient(s) of the moment, or that highlight a flavor profile I’m vibing on. Chai happens to be getting a lot of my attention lately and I have been working the warming spice blend into smoothies, ice cream, chocolate, and pudding.
One morning while sipping a homemade chai-spiced latte, I felt the experience was missing something. I was craving the pairing of sweet creamy chai and a not-so-sweet breakfast pastry, seedy slice of bread, or dense biscuit. Right then and there, my flames of ancient grain recipe innovation were re-ignited, and out came the quinoa and amaranth.
After piecing together a few recipes, these dense, and seed-rich biscuits were born. The options for serving are endless. They are balanced in sweetness and savor, and so can be topped with a myriad of spreads like nut butter, coconut oil, sun-dried tomatoes, olive tapanade, tahini, pesto, mashed avocado, jam, honey, or can be enjoyed without any dressing.
Ancient Grain & Black Sesame Biscuits
Makes: Approx. 10 biscuits
Flax meal egg (2 tablespoons ground flax seeds mixed with 6 tablespoons water––let rest for 10 minutes)
1 large avocado, pitted, and mashed thoroughly
2 tablespoons maple syrup
1 cup water (have more available if needed to achieve a dough that does not break apart)
3/4 cups quinoa flour
3/4 cups amaranth, toasted in a dry pan until most seeds have popped to white
1 cup almond flour
2 tablespoons Black Sesame Seeds
2 tablespoons Raw Sunflower Seeds
1 teaspoon aluminum-free baking powder
1/2 teaspoon sea salt
1. Preheat oven to 325 degrees F.
2. In a medium-sized mixing bowl, combine flax meal egg, avocado, maple syrup, and one cup water. Mix thoroughly and set aside.
3. In an electric mixer bowl, combine quinoa flour, popped amaranth, almond flour, black sesame seeds, sunflower seeds, baking powder, and salt. Mix on medium until you achieve gooey dough, about 2 minutes. Add a small amount of water at a time until you achieve a dense and stable dough.
4. Line a large baking sheet with parchment paper, and lightly grease with coconut oil.
5. Coat hands with coconut oil, and grab ¼ cup of dough at a time. Roll in hands to form a ball shape. Place each on baking sheet and lightly press down to flatten slightly.
6. Bake in oven, on middle rack, for 20 minutes. Gently flip and place back in oven for another 10-25 minutes, or until just golden.
7. Remove and serve with your favorite toppings.