I haven’t made biscuits in a long time – so look out, I enjoyed making this so much that I think I may remake them! It’s the 21st which means it’s The Recipe Redux time and we have a new theme! This month’s theme was a little difficult for me. No matter how much I love books, I do not own any cookbooks! And that is this months theme – choose a recipe out of a cookbook. So what do you do when you need a recipe from a cookbook? Text you mom of course! I hope you get to enjoy these wonderful vegan, gluten-free, and sugar-free Date Caramel Biscuits – Elimination Diet Recipe.

So this months theme is to choose a recipe from from a cookbook – the catch? The recipe has to be on page 54 or 154 …. what? A recipe on a specific page? Well, this months theme kind of through me for a loop. I mean, it’s holiday season and I had recipes for the month all planned out (yes, I am a freak like that). And all my recipes were pretty much gifts or sweet. Maybe a savory added in for health – spicy roasted veg anyone? So having to choose a recipe from a cookbook that didn’t fit in with my own theme for the month? Hmm. Well, since I don’t own cookbooks I texted my mom and asked her to look through hers and send me pics of the recipes to see what I could use to fit into my theme and also veganize. Well – my all time favorite recipe book of my moms, the one that brings back happy childhood banana bread memories, came through for me. Betty Crocker people. Yes, Betty. The recipe I chose? The caramel biscuit recipe! And you know what? Right after I told my mom that was the recipe – she said that’s the same one she used to make us when we were little on Christmas day! Meant to be right?

~

~

~

~

Let me start by saying that these biscuits stay in line with my Elimination Diet – which has been hard this month with all the sweets making, but a girl has to try. The biscuits are dense and not sweet even with the maple syrup. The thick date caramel paste is really good but didn’t do the gooey thing that normal caramel would. But slather on some all-natural peanut butter over the date caramel? Heaven! Did they turn out like I imagined or how Mom’s used to be? No, but I still ate them and enjoyed them. Start by soaking your dates in hot water then pulverizing them in a small food processor or blender with your maple syrup, cinnamon,water, and vanilla extract. Pulse and blend until paste forms. In a medium size bowl add the dry biscuit ingredients and mix then add wet ingredients except milk and mix. Add the milk and mix again. Spray the muffin tins with non-stick spray then spoon the date caramel sauce into the bottom – about one teaspoon. Add the biscuit mix on top then bake at 425 degrees for 12 minutes. Take out of the oven and let sit about five minutes. Use a butter knife to loosen the biscuits then lay a tray over the muffin tin and flip over holding the hot tin with hot-pads the gently pull away. The biscuits will come out great but the date paste kind of gets stuck. Just use a spoon to scrape it out and plop on top of the biscuit. Enjoy!

~

~

~

~

Date Caramel Biscuits,

Date Caramel
15 Dates
2 Tbsp C 100% Pure Maple Syrup
1/2 Tsp Cinnamon
1 Tbsp Vanilla
2 Tbsp Water

Biscuits
1 1/2 C Bob’s Red Mill All-Purpose Flour
1/2 C Bob’s Red Mill Coconut Flour
1 Tbsp Baking Powder
1 Tsp Baking Soda
1 Tbsp Cinnamon
1/4 C Unsweetened Applesauce
1 Tbsp Vanilla
1/3 C 100% Pure Maple Syrup
1/3 C +1 Tbsp Almond Breeze Unsweetened Almond Milk

1. Soak dates in hot water 1 hour.
2. Set oven to 425 degrees. Spray muffin tins with non-stick spray.
3. Dump date caramel ingredients into a small food processor or blender and process until a thickish syrupy paste forms. Scrap sides as needed.
4. Spoon all of the caramel sauce into the bottom of the sprayed muffin tins.
5. Mix dry ingredients for biscuits in a mixing bowl then make a well in the middle.
6. Add applesauce, vanilla, and maple syrup to the dry ingredients and mix. Add in milk and mix again.
7. Spoon biscuit mix on top off the caramel in the muffin tins.
8. Bake 15 minutes.
9. Take out and let cool about 5 minutes.
10. Place a tray or long platter over the muffin tins and using oven pads carefully flip over and place on the counter. Tap the top of the tins to make sure the biscuits and sauce come out and carefully lift off the muffin tin tray. Scrape out date paste with a spoon if needed.
11. Enjoy!