The original intention here was to create fluffy lemon poppy seed muffins.
But the batter didn’t rise in the oven, so I decided to alter the name to lemon poppy seed biscuits instead. Hey, if The Artist Formerly Known as Prince and Puff Daddy/P. Diddy can make name changes, then so can I.
After my initial disappointment that I didn’t end up with muffins, I realized how delicious these biscuits are. The outside is crisp and crunchy, while the inside is lovely and chewy. And you can’t go wrong with the blend of bright lemon flavour with the crunch of poppy seeds.
I didn’t grow up eating biscuits, though. So what is the best way to eat them? Slathered with jam or nut butter? Dipped in tea?
(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)
Lemon Poppy Seed Biscuits
gluten-free, dairy-free, vegan, soy-free, egg-free
1 cup brown rice flour
3/4 cup sorghum flour
1/4 cup poppy seeds
1 tsp baking powder
pinch of salt
1/2 tsp vanilla extract
1/3 cup maple syrup
1/3 cup coconut oil
1/2 cup coconut milk
1/2 cup water
juice and zest of one lemon
Preheat the oven to 350 degrees F.
In a bowl, mix the brown rice flour, sorghum, poppy seeds, baking powder and salt. In a small pot over low heat, gently melt the coconut oil with the vanilla, maple syrup, coconut milk, lemon juice and lemon zest.
Combine the dry ingredients with the wet, then add the water. Stir until everything is combined.
Pour the batter into a prepared muffin tin, filling each muffin cup to about 2/3 full.
Bake for 20-22 minutes, until tops are dry and a toothpick inserted comes out clean.