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Gluten-Free

Vegan Herbs de Provence Biscuits

"We often serve these biscuits with soup and salad for lunch,” says Ananda Johnson, executive chef of Dancing Spirit Ranch. 

This recipe comes from our guide to egg-free vegan baking.

“For a savory option, we often serve these biscuits with soup and salad for lunch,” says Ananda Johnson, executive chef of Dancing Spirit Ranch. “They are always a hit. Gluten-free and Paleo folks enjoy them too.”

vegan herbs de Provence biscuits from dancing spirit ranch
Photo: Dancing Spirit Ranch

Ingredients

  • 3/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 2 1/2 cup cup blanched almond flour
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon herbs de Provence or other dried or fresh herbs
  • 5 tablespoons cold unsalted vegan butter or coconut oil
  • 3 flax "eggs" (3 tablespoons ground flax + 9 tablespoons water)

Preparation

Preheat oven to 350 and line a baking sheet with parchment paper. Sift the tapioca flour and the baking soda into a large bowl. Add the almond flour, salt, and herbs de Provence and whisk to combine.

Slice the butter into 1 Tbsp pats. Add the pats of butter to the bowl with the dry ingredients. Using a pastry cutter or two knives, cut the fat into the dough until there are pill-sized lumps throughout. You can also use your hands to crumble it together.

Carefully fold the flax eggs into the dough with a spatula, pouring in about 1/3 of the flax eggs at a time.

Using a serving spoon, scoop the dough onto the prepared baking sheet in 2-inch mounds, placed 2-3 in apart.

Bake for 15 mins, or until golden brown. Let the biscuits cool on the baking sheet for 10 minutes before serving.