

You know the problem with this cold and cloudy weather. Most days I’d just rather curl up near the fireplace and cook up some Daals for the meals. Some days I feel like making something but then it is already late afternoon and the sunlight is already fading. That puts a damper on my mood to make anything, since I will not be able to photograph it. So the past few days I decided to collect my ideas in the evening so I can cook them up before lunch and have time in the afternoon to photograph!



These melt in your mouth biscuits / scones are All whole grain Spelt, buttery without much butter, moist and delicious. Chilled Sweet Potato Puree, Spelt, almond butter milk and bam. Make a larger batch and refrigerate till ready to use. Warm up in the oven, top with a dollop of buttah and done.



You can use any of these fabulous palm-oil free vegan butter recipes to serve with these biscuits. I need to try these and decide on the one hubbs and I like the best.

Miyoko’s Artisan Vegan butter with refined coconut oil and canola oil

Bryanna’s Cocoa Butter, canola oil buttah

Vegan Baking’s post with coconut oil and canola/safflower oil butter

Cultured Butter with cultured cashew buttermilk and coconut oil

The problem with Palm Oil in commerical Vegan butters and margarine









If you are looking for some wonderful charities to support this holiday season, here are a few of my favorites.



Chimpanzee Sanctuary Northwest – provides sanctuary for chimpanzees discarded from the entertainment and bio-medical testing industries. Each of residents has a heart wrenching story. these beautiful creatures who look so much like us, deserve all the happiness and our help.

Old Dog Haven – has been one of my favorite rescues. They take in all senior dogs of all shapes and sizes in any condition and provide them whatever they need to spend the rest of their life comfortably.

Pigs Peace Sanctuary – is a beautiful place where rescued pigs roam freely and live out their lives happily.

Farm Sanctuary – has a couple of locations and are doing so many things to bring to light the conditions of farm animals. You can meet the animals at the sanctuaries, connect with them and fall in love.



International Charities:

Wildlife SOS – is an amazing organization which started with an innovative solution to eliminating Dancing Bears in India, by providing alternate skills and jobs to the kalandars who only knew to capture and train bears as a way of livelyhood. Wildlife Sos also works for Moon bears, several other wild animals and catch poachers through their forest watch programs. their hard work needs our support.

VSPCA – Visakha society for protection and care of Animals is a wonderful sanctuary that takes in all animals, birds, reptiles, feeds the very poor(vegan meals), and also spreads the message of veganism. Everyone there works so selflessly for the animals with limited resources and provide support to animals outside the sanctuary too.

Help Animals India – is a 501 c3 is based in Seattle and it supports efficiently run sanctuaries and rescues like VSPCA, Hope, Maitri, Karuna Society, PFA and many more.







The pumpkin and Sweet Potato recipes all over the interwebz are helping me get onto the wagon as well. Till last year, I wasn’t a big fan of Sweet Potato. but preferences change eh 😉 I am sure hubbs is hoping that such a change will happen with Okra too. 😛



More Fall favorites and Thanksgiving options on my massive Thankgiving round up here. I will be adding all the recent posts to the list as well! I seem to be getting more fall ideas right before Thanksgiving 😉



Steps:

Whisk all dry ingredients in a bowl.

In another bowl, curdle the almond milk.







Add the rest of the wet ingredient to the curdled almond milk and mix well.

Add wet to dry and mix till just about combined.





Pat down on parchment and cut into biscuits using a cutter.





Brush some oil or melted butter on top. Bake for 10-12 minutes until golden and crisp on the outside. Let cool a bit before serving. Open up, Top with some vegan butter and serve warm.

Inspired by My Vegan Cookbook’s Sweet Potato Biscuits





100% Spelt Sweet Potato Biscuits

Allergen Information: Free of Dairy, egg, corn, soy, yeast, nut.

7-8 biscuits

Ingredients:

Wet:

1/4 cup almond milk (use coconut milk or other non dairy milk to make nut-free)

1 tsp apple cider vinegar

1/2 tsp lemon juice

1/2 cup sweet potato puree chilled . I used canned. chilled for an hour

1 Tablespoon organic canola oil or coconut oil or softened vegan butter(I used canola)

1 Tbsp flaxmeal (optional)

1/3 – 1/2 tsp salt

a generous dash of cinnamon or other spice of choice

2 tsp sugar





Dry:

1.5 cups Spelt flour

2 tsp baking powder

1/4 tsp baking soda



Variation:

Make a savory biscuit with herbs or garlic, use 1 tsp sugar instead of 2, add cheese shreds etc.



Method:

Preheat the oven to 400 degrees F. In a bowl mix almond milk, vinegar, lemon juice and let sit to curdle for 2 minutes. Add chilled sweet potato puree, salt, sugar, cinnamon, oil/butter and flax meal tothe almond milk, Mix well. In another bowl, mix the flours and baking powder and soda. Add 1 cup of the flour mixture into the sweet potato mixture and mix till just about combined. Depending on the sweet potato puree/mash whether canned or baked or microwaved, you might need less or more flour. Add more flour if needed to make a soft stick-ish dough. Mix only until just combined, do not over-mix or knead. (a total of 5-6 mixes or folds in total). Pat down the soft dough onto parchment to about a 1/2-3/4 inch thick. Use a little flour if needed if the dough is sticky. Cut the biscuits using cookie cutter or biscuit cutter. Place on parchment, brush canola/coconut/melted vegan butter on top and bake for 10-12 minutes. Let cool for 2 minutes or so as the biscuits will still be cooking on the inside. Serve warm with a dollop of vegan butter or jam or gravy. Cool completely and refrigerate in air tight container until ready to use. Warm in the oven before serving.

Hubbs loved these with his curried spicy Tofu scramble in the morning.