Orange Raisin Scones/Biscuits (Dairy ,Egg, Gluten/Grain and Refined Sugar Free)

I was looking for another grain free breakfast idea and realized, I hadn't made my regular biscuit recipe in awhile.  I thought I would make a different flavour and decided orange was the way to go.  I definitely like this combination.  They were nice and fresh tasting and went well with my morning tea.  These biscuits are great warm or cold the next day.   

Ingredients (makes about 8 biscuits)

• 1 1/2 cup soaked and cooked navy beans (for soaking and cooking see below)
• 1 tablespoon orange zest
• 2 tablespoons orange juice (half orange)
• 1/3 unsweetened hemp milk or alternative non dairy milk 
• 1/4 cup honey, agave or any natural sweeteners 
• 1/4 cup coconut oil, grapeseed or olive oil
• 1/4 cup coconut flour
• 2 tablespoons ground  flax or chia seeds soaked in 1/4 cup water
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/3 cup raisins

Directions

1. Preheat oven to 350 F and grease a baking sheet.
2. Purée beans, orange juice, honey oil and milk.  Add all remaining ingredients and mix until well blended. (If you are using a blender, you may not want to add the raisins but stir them in later.)
3. Dropped approximately 1/3 cup size mounds of batter onto a greased baking sheet.  Bake 20-25 minutes.

Cinnamon Buckwheat Bean Biscuits (Dairy, Egg, Gluten/Grain and Refined Sugar Free)

"Cakes," as my youngest daughter calls them, will tell you how much she likes them.  This biscuit recipe is easily adapted to add other spices, flavours, dried fruits or nuts.  The navy beans work very well, however I am told other beans can be substituted.  This recipe has  been only slightly adapted from thespunkycoconut.com

Ingredients (makes approximately 9 biscuits)

• 1 1/2 cup soaked and cooked navy beans (for soaking and cooking see below)
• 1 mashed banana or 1/4 cup apple sauce
• 1 1/2 tablespoons ground  flax or chia seeds*
• 1/4 almond milk or alternative non dairy milk
• 1 teaspoon apple cider vinegar
• 1/4 cup honey, agave or any natural sweeteners 
• 1/4 cup coconut oil, grapeseed or olive oil
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 3/4 cup buckwheat flour 

Directions

1. Preheat oven to 350F and grease a baking sheet.
2. Purée beans, banana, milk, apple cider vinegar, ground flax, honey and oil.
3. In a separate bowl combine all remaining ingredients.
4. Add puréed mixture to dry and stir just till combined.
5. Dropped approximately 1/3 cup size mounds onto a greased baking sheet.  Bake 20-25 minutes.

*you could substitute a blended egg and omit the 1/4 cup milk

Soaking and Cooking Beans 

*I generally cook extra beans and freeze the remaining.   The method below will create approximately 4-5 cups of beans.

Option 1-soaking then boiling (more environmental, slower)

1. In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans.  Add 6 cups fresh cold water to cleaned beans.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

Option 2- boiling then boiling again (uses more electricity, quicker)

1. In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans. 
2. Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour   
3. Rinse beans  again and add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.