A nutrient-dense, soft, and fluffy savory topping designed perfectly for pot pies
Ingredients
| Ingredient | Measurement | Notes |
| GF All-Purpose Flour Blend | 2 cups (250g) | Must contain xanthan gum |
| Baking Powder | 1 tablespoon | For lift and fluffiness |
| Baking Soda | ¼ teaspoon | Reacts with the acidity to rise |
| Fine Sea Salt | 1 teaspoon | For savory balance |
| Ripe Avocado | ½ cup (approx. 1medium) | Well-mashed into a completely smooth puree |
| Refined Coconut Oil or OliveOil | 2 tablespoons | Adds essential pure fat for a tender crumb |
| Plant Milk | ¾ cup (177ml) | Unsweetened almond, soy, or oat milk |
| Apple Cider Vinegar | 1 teaspoon | To curdle the milk and activate the bake |
Step-by-Step Instructions
1. Prepare your Fillings and Oven: Preheat your oven to 400°F (205°C). Have your savory vegan meat
pie filling hot and ready in your baking dish or skillet.
2. Make the Quick Plant Buttermilk: In a measuring cup, whisk together the ¾ cup plant milk and 1
teaspoon apple cider vinegar. Let it sit for 5 minutes until it curdles slightly.
3. Prep the Avocado and Dry Base: In a small bowl, mash the avocado with a fork until it is completely
smooth and free of lumps. Measure out exactly ½ cup. Whisk the 2 tablespoons of oil directly into the
mashed avocado. In a separate large bowl, whisk together the gluten-free flour, baking powder, baking
soda, and salt.
4. Mix the Dough: Add the avocado-oil mixture into the dry flour blend. Use a fork or pastry cutter to cut it
in until the flour looks green and crumbly. Pour in the plant buttermilk and gently stir with a spatula just
until a soft, thick, spoonable dough forms.
5. Top and Bake: Choose your preferred style to top the hot filling:
• Drop Biscuit Style (Easiest): Use a spoon or cookie scoop to drop dollops of the green avocado dough
directly over the hot meat filling, leaving small gaps for steam to escape.• Cobbler Style (Rustic): Lightly pat the dough out on parchment paper to about ¾-inch thickness, use a
glass or cutter to cut out rounds, and overlap them tightly across the top of the filling.
Bake: Place the dish in the oven and bake for 18 to 22 minutes until the biscuit tops feel firm and are
lightly golden around the edges, and the filling is bubbling up through the cracks. Let cool for 5 to 10
minutes before scooping.
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