To me Valentine’s Day is a good excuse to bake treats and spread love, making it a holiday I can get down with. I think sharing love, self love included, is a 365 day celebration with a bigger party on February 14. I try to find ways to spread love daily, so Valentine’s Day is standard practice with the bonus of bigger hugs, handwritten notes, and fresh-baked biscuits.
Food and love are synonymous in my vocabulary. If you’re sick, I’ll make you soup. If it’s your birthday, I’ll throw a party and make your favorite meal. If you’ve had a bad day, I’ll be at your door step with a warm loaf of banana bread. These small acts are my favorite way to show people how much I care about them.
On Valentine’s Day, I love to bake sweets that I can package up and share. For the past few years it's been chocolate chunk cookies, granola, and banana bread (recipes coming soon). This year, a craving for the lemon poppy muffins from my favorite hometown bakery made me switch up my routine. With a five hour drive for a muffin out of the question, I thought I could bring those flavors to life in a new dessert.
Knowing that I couldn't do my hometown muffin justice, I opted to infuse the bright, zesty flavors of lemon into biscuits, one of my favorite treats. This dessert is completely vegan and uses coconut oil and almond milk in place of the butter and cream usually found in biscuits. I knew I wanted stewed or jammy fruit to soak into the crevices of the flaky biscuits. Pomegranates seem to be on their way out around here, so I’m scooping up as many as I can and putting them on everything. I stewed the pomegranate with a drizzle of maple syrup. Their juices burst, mix with the maple, and make a sweet, slightly tart syrup with soft seeds. To top off the dessert, a hefty dollop of coconut whipped cream is spread over the biscuits and fruit.
Lemon, pomegranate, and coconut cream…the tall, dark, and handsome of the food world ;) I hope your week is full of love...and biscuits. xx
lemon poppy biscuits with stewed pomegranate and coconut whip (vegan)
makes a dozen biscuits and 1 1/2 cups of stewed pomegranate
for the biscuits:
2 cups all purpose flour
1 tablespoon baking powder
3 teaspoon sugar
1/2 teaspoon fine sea salt
1/2 cup solid coconut oil
1/2 cup almond milk + more for brushing
1/4 cup lemon juice (approx. 2 lemons)
1/4 cup lemon zest (approx. 3-4 lemons)
2 tbs poppy seeds + more for sprinkling
for the pomegranate:
3 tbs maple
for the whipped coconut cream:
1 can coconut milk, placed in the fridge overnight
1 tbs maple or agave
Preheat oven to 425°F. Line a baking sheet with parchment paper or silpat. In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in coconut oil with a pastry cutter or two forks until it is the size of peas. Drizzle in the almond milk and lemon and stir until the dough forms.
Lightly flour your work surface, form the dough into a ball, and flatten into a disk about ½ inch thick. Cut biscuits into circles (or hearts!), and arrange them on your prepared baking sheet. Bake until golden brown, 15 to 17 minutes.
Meanwhile, seed the pomegranates over a bowl to catch the juice. Transfer juice (there won't be very much juice) and seeds to a saucepot. Add the maple and bring to a boil. Once boiling, reduce heat, and simmer for 20-30 minutes and let cool.
To make the whip, make sure your can of coconut oil is really cold (I like to leave it in the fridge overnight). Flip the can upside down and open it from the bottom. Pour off milk and save for soups and smoothies. Place the coconut cream (the think cream left in the bottom of the can) in the bowl of your stand mixer and whip for 3 minutes, add maple or agave and whip for 1 more minute.
Drizzle pomegranate syrup over biscuits and top with coconut whip. Enjoy!