"Whole Wheat Blueberry Buscuits"
Yum, Yum, these little Buscuits are awesmone! It's hard to make Baked Goods when you are Plant Based and attempting not to use Sugar. Whether it be Raw Sugar Cane or Coconut Sugar, your Pancreas still processes it the same, it's released into the Blood quickly spiking you sugar levels. However, I like to use Maple Syrup, Agave Nector and in this case Stevia. I don't mention much about using Stevia because it's usually a last resort for me. If I run out of everything else then I turn to Stevia even though out of the three this one may have some of the best health benefits. It can lower insulin levels, it's a zero calorie sweetener and it doesn't take much of it to sweeten a Drink or in this case Baked Goods. Well then why do I go to it last? I don't care for how sweet it is, it's almost too sweet for me but in this Buscuit it's a mellow sweetness. ENJOY!
Ingredients: Prep Time: 35 minutes Serves: 16 buscuits
Wet
3 Flax Eggs
3/4 cup of Whole Fat Coconut Milk
1 cup of Water
1/2 tsp of Vanilla Extract
Dry
1 1/2 Cups of Whole Wheat Flour
1/4 tsp of Baking Powder
1/4 tsp of Baking Soda
1/2 tbsp of Cinnamon
1 cup of Frozen or Fresh Blueberries
Preheat your oven to 350 degrees, and lightly grease a baking sheet (I used a cupcake pan and tins also, they still come out fluffy like a buscuit). In a large bowl mix all your dry ingredients and make a whole or well in the middle, set to the side. In a small bowl mix all the wet ingredients and pour them in the middle of the dry ingredients. Fold over the dry into the wet with a spoon and mix thoroughly until sticky and it becomes dough. Scoop out buscuits in the size of a spoon or 1/4 cup, make sure they are not close together because they will grow. Let Bake for 25 minutes and once they are done let them cool for about 15 minutes. Serve
