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!