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.
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!
