These are especially good with soups containing beets, cabbage, or strong greens.

　　

Ingredients

makes 16 to 18

　　1 cup rye flour

　　3/4 cup unbleached white flour

　　2 tablespoons ground flaxseeds

　　1 teaspoon baking powder

　　1 teaspoon salt

　　1 teaspoon caraway seeds, optional

　　1 cup well-mashed cooked potato

　　1/4 cup rice milk, or as needed

　　3 tablespoons olive oil

　　

Step 1

Combine the first 5 (dry) ingredients plus the optional caraway seeds in a mixing bowl and stir together. Make a well in the center and add the mashed potato, rice milk, and oil. Work together, first with a spoon and then with your hands, adding just enough rice milk to form a smooth, soft dough. Add just a bit more flour if the dough seems too sticky to handle.

　　

Step 2

Divide the dough into 3 or 4 parts and roll each out to 1/4-inch thickness on a floured board. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Knead together the leftover dough, roll out, and cut until all the dough has been used up.

　　

Step 3

Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook each round over medium heat for 5 to 7 minutes on each side, or until golden. Serve warm.

　　

Nutrition Information

Step 4

Per biscuit:

　　

Step 5

Calories: 77

　　

Step 6

Total fat: 3g

　　

Step 7

Protein: 2g

　　

Step 8

Fiber: 1g

　　

Step 9

Carbohydrate: 11g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 160mg

　　Vegan Soups and Hearty Stews for All Seasons