Twenty years ago when my husband and I ran our first marathon in Chicago, we fell in love with jalapeño cheddar bagels with salsa cream cheese, in the name of carbo loading of course. Holy cow were they good! Not knowing I that I have a gluten intolerance and am allergic to dairy, I gobbled them down and dealt with the repercussions; a puffy face and a swollen belly among other unpleasantries. I had the taste for them again last week. Maybe it was the marathon we ran? Since I have not mastered the vegan and gluten-free bagel yet, I whipped up biscuits instead. Holy cow are they good and bonus: No unwanted side effects. Dig in!
Jalapeño Cheddar Biscuits with Salsa Cream Cheese
Makes 24 biscuits
1 Package of Bob’s Red Mill Homemade Wonderful Bread Mix (gf)
1 2/3 C Milk, warm (110℉) soy, rice, almond, etc.
3 T Flax seeds, ground
9 T+ Purified water, warm (110℉) *Note: Flax seeds +water=3/4 C
1/4 C Vegetable oil
1 t Cider vinegar
1 t Sea salt
1/2 C Daiya cheddar style shreds
1/4 C Pickled jalapeños, chopped
1 Go Veggie! Classic plain cream cheese alternative tub
1 Pace picante sauce jar
Preheat oven to 375℉.
Grease a large baking sheet or use a Silpat.
Place contents of the bread mix in a large bowl.
In a separate small bowl mix the yeast packet with warm milk and let stand for 5 minutes.
To the bread mix, in the large bowl, add ground flax seeds, oil, vinegar, salt and
yeast mixture. Mix with a wooden spoon.
Chop the pickled jalapeños, and measure out the Daiya shreds, add to the dough and mix.
Drop soup-spoon sized dough onto the cookie sheet.
Bake for 20 minutes or until done.
Turn out on a wire rack to cool.
To make the cream cheese, add the Pace picante sauce to the Go Veggie! cream cheese in a ratio of 1:2, for example one tablespoon of picante sauce to two tablespoons of cream cheese.
Serve warm biscuits with a side of salsa cream cheese.
These biscuits would pair perfectly with my Mexicali chili recipe.
All ingredients are available at D&W Fresh Market.
Copyright Margaux Drake
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