Elise's Adventures In Herbaland©
About the Recipe
Ingredients
2 cups almond flour (all-purpose if you’re a traditionalist)
1 ¾ tsp baking powder
½ tsp salt
¼ c coconut sugar
1 ½ tsp –2 tsp anise seeds according to personal taste
½ cup lard- not melted so you get the biscuit, not the cake, effect (I use vegan lard but traditional
2/3 cup almond milk
1 tsp vanilla extract
Vegan Butter or Non-Stick Olive Oil Spray
Flour for rolling
Optional –serve topped with vegan butter and agave or sprinkle with sugar.
Preparation
• Preheat oven to 425 degrees.
• Prep cast iron skillet by lightly buttering all sides or by using non-stick olive oil spray-set aside.
• In a large bowl, combine flour, baking powder, salt, sugar and anise seeds. Mix well using a whisk.
• Add lard and cut in until total mixture is in small crumbles.
• In a small bowl, combine milk and vanilla extract. Add in slowly to flour mixture while hand mixing. You can add in drops of water if the dough is too dry and add a bit of flour if too sticky. My rule is to mix and knead the dough gently, careful not to overwork, and if it is vaguely oily and cleans your hand and the bowl, you know you have the right consistency.
• Form the dough into a ball and let rest.
• *At this time, place the prepped empty skillet in the oven to preheat.
• Now, take the ball of dough and place on a floured surface. Press out by hand until flat then finish by rolling into a circle with ¾ inch thickness to the size of the skillet. Remove the skillet from the oven and carefully place the dough into skillet.
• Put in the oven for 8-10 minutes then turn over and bake an additional 5-10 minutes or until inserted toothpick comes out clean.
• Remove and allow to cool just until warm. Enjoy!