Sunflower Swirl Protein Biscuits
A gluten-free delight, these cinnamon-infused protein biscuits are made with creamy sunflower seed butter, offering a nutty twist. Enjoy the wholesome flavors and the added protein boost, perfect for guilt-free snacking or a healthy breakfast on-the-go.
ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1/2 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 1/4 cup almond milk (or any non-dairy milk)
- 1/4 cup sunflower seed butter
- 1 teaspoon vanilla extract
steps
- 1.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2.
In a mixing bowl, combine the gluten-free flour, protein powder, baking powder, cinnamon, and salt.
- 3.
In another bowl, whisk together the melted coconut oil, honey, applesauce, almond milk, sunflower seed butter, and vanilla extract until well combined.
- 4.
Pour the wet mixture into the dry ingredients and stir until a dough forms.
- 5.
Divide the dough into two equal portions.
- 6.
Roll out one portion of the dough between two sheets of parchment paper to form a rectangle, approximately 1/4 inch thick.
- 7.
Carefully peel off the top layer of parchment paper and spread half of the remaining sunflower seed butter over the rolled out dough.
- 8.
Starting from the long side of the rectangle, tightly roll the dough into a log. Repeat with the second portion of dough.
- 9.
Place the logs in the freezer for 10-15 minutes to firm up.
- 10.
Once chilled, remove from the freezer and slice each log into 1-inch thick rounds.
- 11.
Place the rounds on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
- 12.
Allow the biscuits to cool before serving. Enjoy!
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