Olive-walnut biscuit bites – vegan
You know what it’s like coming back from an extended vacation. It’s great to be home and if you are like me, you are looking forward to your own food again. As good as food is when you travel, the familiarity of one’s own kitchen and food is always welcoming and comforting.
I have been making very simple foods since we have come back. Clean and flavourful vegetable soups made only with vegetables, no grains or pastas added. Made some lovely salads with simple vinaigrettes that feature the early spring finds in the local grocery store and combining them into crisp mounds of beautiful fresh salads. I am starting to venture into simple pastas dressed lightly with olive oil, garlic and a few cherry tomatoes and I am almost ready to move into a more hearty dishes such as baked pasta, beans and grains.
One of the things I made to get me going in the kitchen were these little savoury, bite size morsels to serve with a glass of wine, a soup or a salad. The recipe makes a nice pile, depending on the size, of about 3 dozen. You can make half the recipe if you need less. I made it with rice milk but you can use other non-dairy or even dairy liquids if that is your preference.
2 cups flour
2 teaspoons baking powder
3/4 teaspoon coarse salt or less
1/2 cup walnuts
1 cup chopped green olives
1/4 cup chopped pickled red pepper optional (gives nice red flakes)
1 tablespoon chopped fresh thyme
2/3 cup rice milk
1/2 cup olive oil
Combine flour, nuts, olives, red pepper and thyme in a food processor and process to combine.
Add the rice milk and olive oil and continue to process until a dough forms.
Remove from processor and roll or stretch into a rectangle.
Cur into small squares.
Lay on foil lined baking sheet and bake at 375F about 10 minutes or until golden and cooked through.
Pile into a serving dish or basked, sprinkle with additional thyme leaves and serve warm or at room temperature.