►Makes 9 Biscuits

1¼ cups (150 g) whole wheat pastry flour or

(156 g) all-purpose flour

⅓ cup (47 g) toasted whole cashews or (48 g) almonds (Use unsalted.)

½ teaspoon fine sea salt

1½ teaspoons baking powder

3 tablespoons (42 g) semi-solid coconut oil

(the texture of softened butter)

3 tablespoons (48 g) natural smooth cashew butter or almond butter

½ cup (120 g) blended soft silken tofu or unsweetened plain vegan yogurt

 

Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper.

Place the flour and nuts in a food processor. Pulse until the nuts are chopped: A few larger pieces are okay. Add the salt and baking powder and pulse a couple of times.

Add the oil and nut butter and pulse just to combine. Add the blended tofu or yogurt, and pulse until a crumbly (but not dry) dough forms. Gather the dough on a piece of parchment and pat it together to shape into a 6-inch (15 cm) square.

Cut into nine 2-inch (5 cm) square biscuits. Transfer the biscuits to the prepared baking sheet. Bake for 12 to 14 minutes, or until golden brown at the edges. Cool on a wire rack and serve.