Improvisation baking- does it get any more fun than that?

Last school year, I pretty much subsisted, as far as starches were concerned, on biscuits. And not your traditional biscuits, either. Mine are whole-wheat, either fat-free or full of omega-3s, shaped like little clumps, and are chock-full of veggies, fruits, and spices.

The best part about baking these biscuits? I never use a recipe! Ever! It's so fun. I don't measure, either, so it's important that one gets the hang of it

Here's how it usually goes down:

Dry ingredients:
Flours (combination of 1 or more of these: whole wheat, spelt, quinoa, oat, soy...)
Baking powder
Spices- anything in the pantry!
Chopped fruits or veggies
Flax seeds, bran, other random additions

Then I add enough soymilk and water to make a dough that's just wet enough, form into biscuits, and bake at 375 for about 20 to 25 minutes.

Some neat biscuit flavours I've made:

• Apple cinnamon
• Tomato basil
• Carrot ginger
• Almond cinnamon
• Banana
• Broccoli, with sage, savory, and thyme
• Blueberry
• Bell pepper and paprika
  

Last night, I made a batch with my awesome littlest sister (who shall henceforth be known by her middle initial, K.) It was apple-cinnamon, which of course filled the house with the most lovely smell, of fall and back-to-school ickyness but in a perfectly OK way.



Sometime, I think that I'll go CRAZY and make a revolutionary biscuit with a ton of vegetables -cauliflower, carrot, broccoli, onion, tomato, zucchini- add some fragrant Indian spices, and call it a CURRY BISCUIT. Whoa.


Anyways, here's the stir-fry I had for dinner tonight. I'm not going to wax poetic about it because I'm tired. Plus, it's a STIR-FRY.
It sure looks pretty, though.

Thanks for reading though all this incoherency, have a fantastic few days until I post again!