Almond Sweet Potato Biscuits and Mushroom Gravy

By GuidingVegan

Ingredients

• biscuits:
• 2.5 cups almond meal
• 1/2 tsp fine salt (I used Himalayan pink salt for fun)
• 1/2 tsp ground black pepper
• 1 tsp baking soda
• 1 tsp baking powder
• 1-2 sprigs hearty herb (sage, rosemary, thyme), leaves removed and chopped
• 1/2 cup fully cooked sweet potato, mashed up
• 1/2 tsp ground chia or flax seeds
• 1/4 cup plus 2 tbsp neutral oil (I used grape seed)
• 1 tsp apple cider vinegar
• 1 tbsp maple syrup
• gravy + mushrooms:
• 3/4 cup cooked white beans
• 1.5 cups vegetable stock
• juice of 1 lemon
• 1.5 tsp miso
• 1 tbsp almond butter
• 2 tbsp grape seed oil
• 5 cups sliced cremini mushrooms
• 3 sprigs of thyme, leaves removed and chopped

Details

Servings 1
Adapted from thefirstmess.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Make the biscuits: combine the almond flour, salt, pepper, baking soda, baking powder and chopped herb in a large bowl. Combine the mashed sweet potato, ground chia seeds, oil, vinegar and maple syrup in the container of a blender. Puree the mixture completely and pour into the bowl with the dry ingredients. Mix everything together until a dough forms/everything clumps together without being too sticky.

Lay a piece of parchment paper down on the counter and dust it with a finer gluten free flour (rice or chickpea flour). Scrape the dough from the bowl onto the parchment and flatten out slightly. Lay another piece of parchment on top and roll out the dough to about 1 inch thickness. Cut 3-4 inch rounds out of the dough with a biscuit cutter or rocks glass dipped in flour. Lay the rounds on the baking sheet, spaced about 1/2 inch apart (they don’t spread). Bake for 15 minutes or until well browned on the bottom. Remove from the oven and cool slightly.

Start the gravy: combine the beans, vegetable stock, lemon juice, miso and almond butter in the blender pitcher. Turn the motor onto high until mixture is pureed. Set aside.

Saute the mushrooms: heat oil in a large saute pan over medium heat. Add the mushrooms and minced thyme with a few twists of black pepper. Flip/stir until mushrooms are soft and quite brown (do not add salt). Pour the bean and stock mixture into the pan. Give everything a stir. It should seem to reduce right away. Once hot, remove from the heat.

Place a warm biscuit on a plate and ladle about a cup of the mushroom/gravy mixture on top. Garnish with a few minced thyme leaves or black pepper.