For more tips on using vegan eggs in baking, click here.
6 tablespoons coconut oil melted, measured, then chilled
2 cups whole wheat pastry flour
1 cup buckwheat groats
2 tablespoons organic sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup almond milk
1 teaspoon apple cider vinegar
1 tablespoon ground flax seeds
1. Preheat oven to 400 degrees.
2. In a large bowl, mix the flour, buckwheat, sugar, soda, baking powder and salt. Using a grater, shred the cold coconut oil into the dry ingredients. Use your fingers to work it in a bit.
3. Whisk together the milk, vinegar and flax in a cup, and let stand for 5 minutes, then quickly stir into the dry ingredients. When the mixture is just coming together, scrape it out onto the counter and flatten to3/4 inch thick. Cut out biscuits of the desired size. Put them on a baking sheet and bake for 13-15 minutes, depending on size.
4. Cool on racks, serve warm. Store, tightly wrapped, in the refrigerator for up to 4 days.