Indulge in the savory goodness of these one-bowl biscuits, crafted especially for vegan pittas. Free from butter and milk, this recipe features the delightful combination of sun-dried tomatoes and poppy seeds, perfectly catering to the distinctive tastes of the pitta dosha.
Step 1
Begin by preheating the oven to 375°F.
Step 2
Grease a baking sheet generously with coconut spray.
Step 3
In a medium bowl, mix together oat flour, baking powder, baking soda, and salt.
Step 4
In a separate small bowl, whisk together coconut oil and almond milk until well combined.
Step 5
Pour the liquid mixture into the bowl of dry ingredients and stir until fully incorporated.
Step 6
Fold in the chopped sun-dried tomatoes and poppy seeds.
Step 7
Using a spoon, drop dollops of batter onto the prepared baking sheet.
Step 8
Bake in the preheated oven until the biscuits turn golden brown, approximately 15 minutes.
Step 9
Serve the biscuits warm and enjoy the burst of flavors.
Enhance the flavor with a tablespoon of lemon juice or the zest of one lemon.
Incorporate cooling spices like fennel, cardamom, or dill to complement your dosha.
Substitute coconut oil with ghee for a variation tailored to your dosha.
Perfect for the summer season, these biscuits offer a delightful medley of astringent, bitter, salty, sour, and sweet flavors.
Understand your dominant Dosha—Vata, Pitta, or Kapha—formed by elemental forces. Pinpoint imbalances and restore harmony through personalized lifestyle changes. Begin your path to holistic wellness today!
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