This post was created in partnership with Daiya Foods, and I was compensated for it. However, all opinions are my own.
Happy Wednesday morning! It’s that time of year when the seasons are changing and everyone’s getting sick – but my super immune system has kept me healthy, happy, and able to partake in this amazing partnership with Daiya Foods, a company that I wholeheartedly support! I can’t believe how many amazing products there are for lactose free eating. Initially, I would experiment with dairy free products for the sake of my sister, but lately, it’s really started to change the way I eat.
After much of experimentation with dairy free products, I am proud to say that I’m a die-hard fan of Daiya Foods (Canadian companies for the win!!) and their products. They truly are deliciously dairy free. I am particularly obsessed with their line of dairy free cream cheese spreads! Take a look at all of Daiya Foods products here. The strawberry cream cheese spread that I used for my biscuits is smooth & creamy, true to its’ packaging and made with 100% plant based ingredients. It’s lactose free, casein free, and soy free. And if that isn’t enough to convince you, it’s got 0mg of cholesterol.
Ok, now let’s talk about this nifty little snack I’ve created. I am an “out-of-necessity” snacker during the week. It’s impossible to focus in a two and a half hour seminar without a little snack. The biscuits are bite-sized and perfect for sneaky mid-day snacking between discussions.
I’m so thrilled that these little biscuits turned out perfectly! Not only are they better for you than regular cookies, the delicate flavour and scent of strawberry will make you feel like you’re eating dessert. Trick! Delicious, minus the obligatory tummy rumbles that dairy usually gives me. Like most biscuits, they are not sweet. They still have the delicious taste of strawberry.
There are a few tricks I’ll let you in on before you rush out to the store to get my not-so-secret ingredient! Tip 1: Don’t roll them out too thinly or they won’t puff up and yield the flaky, pastry-like texture. Tip 2: Keep them in the fridge while the oven is preheating (if you haven’t already preheated the oven). The colder the dough, the better the results. Tip 3: Don’t use melted coconut oil (or dairy free butter if you don’t like coconut oil), make sure it’s cold from the fridge.
I’ll be so bold as to call these “mini pastries” because they truly taste like them! They are flaky, and light. Used with the Daiya original cream cheese spread or chive and onion cream cheese spread, these would be an excellent side to Thanksgiving dinner dishes!
If you’re worried about eating modestly, don’t worry, you won’t break the belt with these biscuits. Per three biscuits, you’ll be eating 105 calories. A great way to quash pangs of hunger.
Fun fact: I could use this dough as a base for puff pastry and tart crust recipes as well. If you try this recipe, tag me on Instagram by adding an @randmcooks! I’d love to see how they turn out!
- 5 tablespoons of Daiya Strawberry Cream Cheese Spread
- 2 tablespoons of coconut oil
- ¾ cup all purpose flour (plus more for roll-out)
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- coarse brown sugar, to garnish (optional)
- Line a cookie sheet with parchment paper and preheat oven to 350 degrees
- In a bowl, cream together coconut oil and strawberry cream cheese spread until perfectly blended
- Add in remainder of ingredients and mix with a rubber spatula until a dough forms (it will be similar to the consistency of cookie dough)
- Wrap dough in saran wrap and place in the fridge for at least 1 hour
- Spray parchment on baking tray with PAM
- On a lightly floured work surface, roll out chilled dough and fold in half. Roll out again to ½ inch thickness and use a small cookie cutter to cut out pieces and place on baking tray 1 inch apart
- Top with coarse sugar if desired and bake in preheated oven for 15-17 minutes until biscuits have puffed up
