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I need to start off with an apology .. I forgot to count how many biscuits this recipe made. I am guilty. So sorry… I promise to do better in the future… have I groveled enough? Forgive me? :) I can tell you thought that it makes a LOT! Not very helpful huh? I called these little treats, biscuits because they have that cookie biscuit texture.
I first made this recipe when we were in the midst of closing down our house in Arizona, a large portion of my kitchen equipment had already been packed. My intention was to pack up 90% of it in hopes that it would force me to slow down in the kitchen and focus on other things, like preparing for the move… but the passion burned too deep in me and I just could not stop… I am a raw force to be reckoned with, I have a spatula and I m not afraid to use it! lol
I intended to mold these into small biscuits and use my new fan-dangled biscuit cutters but guess what… I had packed all my cookie cutters. There in my pastry cabinet stared a single, lonely, white, 3 oz Dixie cup… PERFECT! lol To be honest, I now prefer this over my round cookie cutter or biscuit cutter. I pressed the opening of the cup down into the batter and when I pulled it off, the biscuit was stuck inside. I then held it over the mesh sheet that came with my dehydrator and gave the cup a slight squeeze and the little biscuit popped right out! It just confirms, where there is a will, there is indeed a way!
The glaze that I made turned out simply scrumptious and I had to really practice self-control so that I wouldn’t sit down on the couch, turn on my favorite TV show and eat it straight from the bowl. After dipping the biscuits into the glaze, it will firm up once chilled. It is best to keep them stored in the fridge until you are ready to serve but the glaze won’t melt and ooze off when sitting at room temp. Please enjoy. :)
I used almond pulp as the base to this recipe because I like the lighter texture that it gives the biscuit.
Yields a lot! (failed to count)
Glaze for biscuits
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
I accidentally dropped this one in the glaze… turned out pretty so here is another idea rather than just coating the tops. :)
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