Strawberry Chipolte Jam with Vegan Cheddar Garlic Biscuits
By Tiffanys Trim Treats on October 27, 2012
So I was planning on saving this recipe to post at another time, but it's honestly too good not to share. I have been eating this as my afternoon snack almost non-stop for the last few weeks. It's so good that your brain will totally be thrown off. It knows what you're eating is healthy, but it sure doesn't taste that way!
My story starts awhile back when I wanted to make something fun to participate in a friendly 'Iron Chef' competition in my bible study group. The main ingredient was strawberries. I didn't want to bring just any old strawberry dish, so I Googled something like "Unique Strawberry recipes." Several sites popped up with an idea for Strawberry Chipolte Jam with Cheesy biscuits. That sounded fun, so long story short, I made it and everyone loved my strawberry creation. It was great for the contest, but not so much for an every day healthy snack. The original recipe was LOADED with sugar (I think it may have called for a 1:1 ratio of sugar to strawberries). Plus the biscuits were not gluten free, and contained lots of salt, lard and gooey cheddar cheese. While that may sound ever so appealing, it's a recipe for disaster if you want to walk proudly on the road to better eating and healthy snacks. I wanted something that I could eat knowing I wasn't making an absolute disaster out of my body.
So after much tweaking (and creating an entirely different biscuit), here is the new and improved (and surprisingly more delicious!) Strawberry Chipolte Jam with Vegan Cheddar Garlic Biscuits.
Start making your new favorite snack.
Your tastebuds will thank you.
What you'll need:
1 small can chipolte peppers in adobo sauce
2 - 16oz containers whole fresh strawberries
3/4 cup honey
2 packets stevia
1 cup Sorghum Flour
1 cup tapioca flour (plus more for dusting)
1 tbsp baking powder
1 tsp salt
2 tsp garlic powder, split into 2 parts
1 tbsp nutritional yeast (optional)
2 tbsp organic tomato paste
2/3 cup almond milk
1/4 cup + 2 tbsp refined coconut oil (I usually recommend unrefined, but for this, you don't want the coconut flavor)
Blender, Food Processor or Ninja
Cutting Board (2)
waxed or parchment paper
Baking sheet coated with parchment paper
Pastry Blender or 2 forks
Glass drinking cup
Drain chipolte peppers in strainer and rinse well.
Pick 3-4 chipolte peppers and place in food processor. You can add more or less depending on your ability to handle spicy food. This amount will make a medium spice level in your sauce. Put the remaining peppers in a freezer bag and place in freezer to use next time.
Rinse and chop the green parts off strawberries. Place them in the food processor with the peppers.
Pulse on and off for about 15-20 seconds. You want them to be broken down, but still chunky. They should not be completely pureed.
Place the mixture in a saucepan. Add honey and stevia. Bring to a boil.
Once mixture is boiling, lower heat and simmer for 40 minutes.
When sauce is done, it will be darker, thicker and have reduced slightly in the amount. Place cooked Jam into the refrigerator and cool completely before placing into jars.
While Jam is cooking, prepare biscuits. Heat oven to 350°. Mix sorghum flour, tapioca flour, baking powder, salt, 1 tsp garlic powder and nutritional yeast in a bowl. Both flours should be available at your local grocery or health food store. I bought the Sorghum at Walmart in the gluten free section.
Place a piece of waxed paper over a cutting board. Sprinkle about a half cup tapioca flour on the paper.
Place 1/4 cup coconut oil and 2 tbsp tomato paste in flour mixture.
Using a pastry blender or 2 forks, cut the tomato paste and coconut oil into the flour mixture until it is distributed and looks like cornmeal.
Add 2/3 - 3/4 cup almond milk, just enough until the mixture is combined. You don't want it to be runny. You may need more or less milk to achieve this, so put it in a little at a time.
Place dough on cutting board and top with some of the tapioca flour. Gently knead flour so that it is not sticky anymore. Don't over do it. With a gluten free flour mixture, it can get too dry and fall apart. When the mixture is no longer sticky, roll out with a rolling pin until it is about 3/4 to 1 inch thick.
Using a glass, cut 8 circles out and place on baking sheet lined with parchment paper. You may have to re-roll dough to get all 8 circles.
Bake for 12-15 minutes or until tops are slightly cracked. Make sure the tops have cracked or the dough may be gummy inside. Mix remaining 2 tbsp coconut oil and 1 tsp garlic powder in a small bowl. Brush the tops of the warm biscuits generously with the garlic powder mixture and let dry.
Place remaining tomato paste in a small storage container and place in freezer for your next batch. Or make another batch right now. You'll eat them all within the week anyway :)
I like re-using a glass jelly jar with the label removed for my homemade jam. You can always put the jam in any container that seals well. If your Jam will not completely fit in container, place the remaining jam in a freezer bag. You can freeze it and pull out when your jar is empty.
Fill jar with Jam!
Using a small piece of paper and some double sticky tape, place the date on the top of the jar so you know when you made it. When you are done with the Jam, pull the date off, throw the paper away and wash the jar for next time. The Jam should last for 1-2 weeks in the refrigerator. I wouldn't trust it for much longer without freezing because we are not preserving anything.
Top the biscuits with Jam. Mmmmmmmm....I may need to go make some of these now.
Like, right now.
To have a handy snack throughout the week, I wrap 2 biscuits in saran wrap at a time, place all the wrapped biscuits in a freezer bag, and into the freezer to keep fresh until I am ready to eat them. I take one pack out in the morning, throw it in my lunchbox and pop them in the toaster when I am ready for a snack. These biscuits do not rise very much, so they fit into a toaster perfectly. This snack has made it very hard to experiment making anything else right now. I might just have to keep posting this one over and over for awhile.
Let me know what you think!! I'd love to hear if this is your new favorite snack too :)
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By Kate Kerley