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RECIPE: Savoury ‘cheeze’ biscuits with beetroot babaganoush

Emerson McMaster shares his savoury ‘cheeze’ biscuits with beetroot babaganoush recipe. The perfect dish for sharing. Check out the recipe below.

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Savoury ‘cheeze’ biscuits with beetroot babaganoush

Savoury Biscuits:

Nut cheese:
1/3 cup almonds
1/3 cup cashews
3 tbsp nutritional yeast
1/2 tsp miso paste
1/2 tsp salt
1/4 tsp garlic & onion powder

1/2 cup plain flour
1/3 cup buckwheat or quinoa flour
1/2 tsp baking powder
1/3 cup coconut oil slightly melted
almond milk

Preheat oven to 180C
Blend all the ingredients for the ‘nut cheese’ until it is ground to a meal/flour, reserve 3/4 cup of this mix, Add all the dry ingredients including the 3/4 cup of ‘nut cheese’ to a bowl, mix to combine. Add the wet ingredients (milk may need to be added to help it form together) and combine to form a dough. Allow the dough to rest in the fridge for about 30mins – 1 hour. Roll the dough out between 2 sheets of baking paper, and cut into circles, spread on a baking tray and bake for 10 – 12 minutes or until golden.

Beetroot babaghanoush

1 medium sized beetroot
2 cloves garlic
1 medium sized eggplant sliced in half
1 tin cannelini beans
2 tbsp tahini
1/2 lemon juiced
salt & pepper

Preheat oven to 180C
Clean the beetroot (alternatively peel off the outer skin) and place it on a sheet of foil, add some salt, pepper and little olive oil, wrap the beetroot in foil, place on a baking tray and bake for 30 minutes, then add the garlic (skin still on) and eggplant to the roasting tray and bake for a further 20 – 25 minutes. Once cooked allow to cool, peel the skin off the eggplant and garlic, transfer to a blender, add all the ingredients and blend until smooth, if the mix seems too thick add some water.
Serve with the biscuits and enjoy!

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