NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Whole wheat flour

0.5 cup Nonfat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Garlic powder

1 tsp Dried thyme

0.5 cup Liquid egg whites

1 tsp Extra virgin olive oil

1 cup Sliced cremini mushrooms

0.5 cup Vegetable broth

2 tbsp Nutritional yeast

0.25 tsp Black pepper

1 tbsp Shelled hemp seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a medium mixing bowl, whisk together the whole wheat flour, baking powder, sea salt, garlic powder, and 0.5 teaspoon of the dried thyme.

• 3

  Gently fold in the Greek yogurt and liquid egg whites until a thick, uniform dough forms.

• 4

  Drop the dough into two large mounds on the prepared baking sheet and bake for 12-15 minutes until the biscuits are firm and lightly browned.

• 5

  While the biscuits bake, heat the olive oil in a non-stick skillet over medium heat.

• 6

  Add the sliced cremini mushrooms to the skillet and sauté for 5-7 minutes until they are softened and deeply browned.

• 7

  Stir in the vegetable broth, nutritional yeast, black pepper, and the remaining 0.5 teaspoon of dried thyme.

• 8

  Simmer the mushroom mixture for 3-5 minutes until the liquid reduces and thickens into a savory gravy.

• 9

  Stir the shelled hemp seeds into the gravy just before removing from heat.

• 10

  Split the warm biscuits in half and ladle the mushroom gravy generously over the top to serve.