Baobab is the single most important ingredient for us here at Haumana. It has great nutritional value: it's rich in fiber, vitamin C and antioxidants, which is why use it in all the bars that we make. Our Baobab Powder is available in our store, but since Baobab is not used that often, it can be hard to know what to do with it. That’s why we decided to share one of our favorite recipes: Vegan Baobab Cookies!
This recipe is heavily based on the "Best Damn Vegan Biscuits" recipe made by Dana from the Minimalist Baker, but with an added baobab twist! Here’s what you’ll need for the recipe:
7-8 Large Cookies
- 1 cup of almond milk
- 1 tbsp fresh lemon juice
- 2 cups unbleached all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- ¾ tsp sea salt
- 2 Tbsp of Baobab Powder
- 4 Tbsp non-dairy, unsalted butter
- Preheat your oven to 450 degrees F (232 C), and add lemon juice to almond milk to make “vegan buttermilk.” Set aside.
- In a large mixing bowl, whisk together the flour, the baking powder, baking soda, sea salt, and the Baobab Powder.
- Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
- Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture (vegan buttermilk) 1/4 cup (60 ml) at a time. You may not need all of it. Stop when it resembles a slightly tacky but moldable dough, stirring until just combined.
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times. Add more flour as needed to prevent sticking.
- Form into a 1-inch thick disc, handling as little as possible.
- Use a 1-inch thick dough cutter or a similar-shape object with sharp edges and push straight down through the dough, then slightly twist. Repeat and place cookies on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more cookies – you should have 7-8.
- Brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
- Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
And there you have it! Let us know how they turned out! Again, a big thank you to Dana from The Minimalist Baker for the inspiration behind this recipe. Hopefully your cookies turn out great, and be on the lookout for more baobab recipes coming soon!