Ahead of the release of his debut cookbook – More Plants Less Waste – later this year, zero waste chef and Eco-Age contributor Max La Manna shares his recipe for low-waste gluten free, fluffy biscuits.
Did you know? Last year, 10 million tonnes of household food was wasted in the UK alone, most of which could have been eaten or re-purposed but instead is likely to have ended up in landfill. With small daily changes, we can help put less food in the bin and more money back into our pockets.
Baking your own biscuits not only helps to eliminate plastic waste and packaging that shop-bought varieties come wrapped in, but you can also buy all of the ingredients at your local bulk food store in the exact quantities you need.
Here’s how to make your own fluffy gluten-free biscuits with minimal waste:
Makes 13
Freezer Friendly
Plastic Free
INGREDIENTS
- 160g potato starch (NOT potato flour)
- 140g almond flour
- 7g cornstarch (or try subbing arrowroot if you prefer to keep grain-free)
- 1 tsp salt
- 2 1/4 tsp baking powder
- 12.5g organic cane sugar (if avoiding sugar, sub stevia to taste or omit)
- 2 tsp nutritional yeast (optional)
- 56g vegan butter (plus more for topping)
- 120ml light coconut milk (canned, not carton)
METHOD
- Preheat oven to 400 degrees F (204 C) and set out a baking sheet. To a large mixing bowl, add potato starch (not flour), almond flour, cornstarch, sea salt, baking powder, cane sugar, and nutritional yeast (optional) and whisk to combine.
- Add butter and use a pastry cutter, whisk, or fork to “cut” the oil into the flour until small bits remain. (We tried using coconut oil and while it did work, vegan butter yields a much fluffier, more tender, flavourful biscuit).