I discovered this recipe somewhat by accident one day. I wanted to make my biscuit bites, but I was completely out of muffin tin liners and going out to the store to buy more seemed too time consuming at that moment. So, I decided to try making the recipe in a pie dish like a pie crust for something savory such as chicken pot pie. Well, it did not work as a crust, but it turned out to be this totally amazing bread! We devoured it! It is super easy to make, takes just 5 minutes to make the batter and then it cooks for 14-15 minutes. You can slice it up pizza style and eat it as biscuit bread, with or without added butter (I use Miyoko’s cashew creamery butter), or you can put on your favorite toppings or spreads and have it as a meal. Fast, delicious, easy…good combo!
This can be a biscuit bread or a crust. It is gluten free, dairy free, soy free, egg free – good source of fiber and protein, and super easy to make.
- baking dish, such as 9" round pie pan
- ⅓ cup non-gmo canola or coconut oil
- ⅓ cup unsweetened applesauce (organic ideally)
- ¼ cup water if needed for moisture
- ¾ cup millet flour
- ¼ cup coconut flour
- 1.5 tsp baking powder
- 1 tsp xanthan gum
- 1 Tbsp melted, non dairy butter I used Miyokos cashew creamery butter
- ¼ tsp salt
- Preheat your oven to 350 degrees.
- Put all ingredients in a bowl and combine using a spoon or rubber spatula until well blended. The texture will be thick but wet, possibly clinging to your utensil. You can add the optional water a little at a time until the texture of the batter is moist looking but still ‘thick’, not runny.
- Grease a baking pan such as a 9 inch round pie pan. (I use round, but square is fine) and prepare it with non-stick spray, coconut oil or butter of choice. **Be aware that this will NOT change shapewhile baking, so make sure you spread it out evenly in the dish.
- Put in the oven on the middle rack for 15 mins or until the edges are slightly golden brown.
- Let cool for 5 minutes so it can firm up even more, then slice, serve and enjoy.