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  • Fi Figueroa26/03/2012 - 1:54 pm

    I’ve never had this before! It looks beyond flavorful and I can’t wait to try this out.

    Thanks for sharing!

  • Michelle26/03/2012 - 1:58 pm

    Oh wow, Laura. This looks fantastic. So springy and lovely! Definitely going to be making some panzanella soon.ReplyCancel

  • Kate26/03/2012 - 5:23 pm

    I do love a good panzanella salad, and believe that the bread, really, is the best part about it. The whole mess of it, freshly tossed on a hot August day with tomatoes that are almost boiling from the sun is impossible to mimic any other time of year no matter how hard one tries. I’ve one-upped the Panzanella ante by adding a great deal of roasted zucchini and eggplant, changed up the appearance with colored tomatoes, shaved fat summer radishes over the top and crumbles of goat cheese, but I have never made one without tomato. Never even gave it a thought.

    Now, if you’ll excuse me, I need to go to the store for some root vegetables.ReplyCancel

  • Margarita26/03/2012 - 6:24 pm

    I’ve never had leeks, fennel, and grapeseed oil before… I always learn something new here! Loving this salad… by the looks of it, I know it is delicious!ReplyCancel

  • Jeanine26/03/2012 - 7:41 pm

    This is the prettiest thing I’ve seen all day. I love panzanella and I love your variation on it! I’m just starting a garden for the first time… I think I was born with a black thumb, but here goes :)ReplyCancel

  • Evi26/03/2012 - 9:53 pm

    I don’t like throwing the bread out either! If I don’t have something to make with it, I at least food process it and make bread crumbs- they’ll be used!ReplyCancel

  • Cookie + Kate26/03/2012 - 10:20 pm

    Truth: I’ve never tried panzanella, but your lovely post is just the motivation I needed to give it a try. Your spring version looks wonderful, and I really appreciate the philosophy behind the recipe. There’s nothing better than feasting on a giant bowl of salad. Happy belly!ReplyCancel

  • Adrienne @ How to Ice a Cake26/03/2012 - 11:32 pm

    I am totally on board with this. I’m a panzanella fiend!ReplyCancel

  • Sarah27/03/2012 - 2:26 am

    This salad looks delicious! Thanks for the recipe.ReplyCancel

  • Caitlin27/03/2012 - 11:06 am

    this salad looks so lovely and delicious. i love spring salads!ReplyCancel

  • Rachel @ Bakerita27/03/2012 - 4:41 pm

    I love a good panzanella. This looks like the perfect use for the spring veggies that are popping up. Yum!ReplyCancel

  • Kelsey27/03/2012 - 11:50 pm

    LOVE a good panzanella. Cheers to Panzanella in every season, but especially spring (in my opinion). You had me at fennel. I’m kinda addicted.

    Oh and… Kate!! How on EARTH have you never had/made Panzanella?! Make this one, immediately!ReplyCancel

  • Eileen28/03/2012 - 12:16 am

    That looks like one amazing salad! I love the combination of roasted radishes with fennel and apple.ReplyCancel

  • Koko28/03/2012 - 11:35 am

    This really is the first panzanella that I have seen this season. It looks absolutely stunning….I adore the fresh ingredients you used. I happen to love panzanella, too…and this recipe looks like it provides the perfect twist to change it up!!ReplyCancel

  • Maria04/04/2012 - 11:29 am

    Love this salad!ReplyCancel

  • […] adapted from The First Mess […]ReplyCancel

  • alison05/04/2012 - 11:45 am

    This looks like the most beautiful spring dish. I love a good panzanella, cannot wait to try this.ReplyCancel

  • Kate King07/04/2012 - 7:39 pm

    I’m anxiously awaiting for when we can transplant our little seedlings as well and have a garden for the first time… then i will take on my own version of this yummy looking panzanella/greens. Pure rustic and purely simple – awesome.ReplyCancel

  • […] when I made a fresh and spring-y panzanella and I told you about my sheer and ridiculous-silly love for the classic, summertime version? Well, […]ReplyCancel

  • […] that I can find pea shoots a block from my home, I think this dish is going to happen […]ReplyCancel

vegan everything cookies (gluten-free!) The First Messpin it!vegan everything cookies (gluten-free!)pin it!View full post »

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  • hännah @ dishesanddishes18/03/2012 - 11:35 pm

    I agree that the energy bar-like cookies are best and I love the idea of using pumpkin seeds. I can’t think of a time that I have ever made chocolate chip cookies without sneaking some oats in…it does amazing things for the texture. I’m glad that you’ve been have this kind of whether that makes you want to make ice cream sandwiches. I’m looking forward to having that someday soon too!ReplyCancel

  • Cookie + Kate19/03/2012 - 1:45 am

    Lovely, Laura. I really want to snatch one of those cookie sandwiches right out of my computer screen!ReplyCancel

  • Margarita19/03/2012 - 3:17 am

    Love the add ins! And the coconut sugar… I’m so curious to try that now.ReplyCancel

  • Elenore Bendel Zahn19/03/2012 - 3:52 am

    Wowza! I´m making this <3 I love reading your words, tales, poetry! Hugs:)ReplyCancel

  • Katrina @ Warm Vanilla Sugark19/03/2012 - 6:54 am

    These are fabulous and so full of goodness! Yum!ReplyCancel

  • Ali @ Farmers Market Vegan19/03/2012 - 7:03 am

    Hello, Laura!
    Gorgeous photos and yummy recipe, as always.
    I was wondering if you could expand on coconut sugar, though? How refined is it? What are its nutritional benefits? Is it high on the GI scale? I’ve been curious about it for a while now.

    • Laura19/03/2012 - 8:14 am

      Hi Ali!
      The sugar is derived from the sap of the blossoms. So they tap the developing coconuts essentially for 3-4 weeks. From here, they cook the sap down to concentrate the sugars/flavour (similar to maple syrup making). The final step is dehydration to make the sap into an actual sugar.

      Calorie wise, coconut sugar matches up pretty evenly with the regular stuff. It hits at 35 on the GI scale (regular sugar is 64). Generally the lower GI score means that it will be higher in fructose (like agave nectar), but I haven’t found anything speaking to that. The coolest part is the mineral content though. It’s fairly rich in magnesium, potassium (lots!), zinc and iron. It also has 16 amino acids!

      I hope that was at least a little bit informative :)

  • thelittleloaf19/03/2012 - 10:07 am

    These look incredibly beautiful, and so full of goodness! Love the idea of sandwiching them round ice cream too :-)ReplyCancel

  • I’m so glad I found your blog! These cookies look amazing!! Great recipe, love all those healthy ingredients. Pinning! :)ReplyCancel

  • Jacqui19/03/2012 - 3:14 pm

    My kinda cookie! I really want to find some coconut sugar now too!ReplyCancel

  • Erin19/03/2012 - 3:37 pm

    I really love these (like rreeeaallllyyy.) They sound amazing!ReplyCancel

  • sarah19/03/2012 - 4:04 pm

    Yum. These are the perfect size! And I *love* that first picture.ReplyCancel

  • Anna @ the shady pine20/03/2012 - 6:57 am

    I love all the gorgeous ingredients you’ve used in these. This is one cookie I would never feel bad eating!ReplyCancel

  • Caitlin20/03/2012 - 3:57 pm

    i love your add-ins! it reminds me of a granola-ispired cookie, which sounds delicious! the ice cream in the middle makes them an ice cream sandwich filled with fiber! love it.ReplyCancel

  • art and lemons22/03/2012 - 10:11 am

    Lots of sun, backyard picnics, and warm days here too. We dug out the garden beds already and are anxious to plant. These little sandwich numbers will be good to get us through these bursts of summer heat.ReplyCancel

  • […] loved this recipe Laura posted on her (always-lovely) blog, The First Mess. This gluten-free, coconut-sugar-sweetened […]ReplyCancel

  • Sara02/04/2012 - 7:15 pm

    I am new to your blog and I am in love, beautiful photos and great recipes. I have never used xanthan gum, or been given the opportunity. Is there a reason in this recipe (gives it flavor, helps the cookies keep longer, etc)? Or maybe you can give me a suggestion to opting out on this additive….

    Thank you,

    • Laura03/04/2012 - 8:47 am

      Hi Sara,
      I’ve been getting a lot of questions about the xanthan gum addition, so I’ll lay it out here. Its primary function in my kitchen is to improve the texture and viscosity of gluten free baked goods. In super tiny amounts, it lends a stickiness that holds batters together throughout the baking process. I tend to not gravitate towards really gross additives/non food substances so I’ll explain what it is as well.

      The name sounds suspect, scientific, evil etc., but xanthan gum is derived from a naturally occurring substance. It comes from a microorganism called xantomonas campestris, a natural carbohydrate that affects crops like corn. When making it into a gum/producing it in its purified form, manufacturers ferment it for four days. It is then extracted, dried and ground into a powder.

      In sum, it’s not my first choice, but I’m okay with using it in small amounts to hold cookies together periodically. I think you could get away with omitting it entirely, but the cookie may be a tad drier/more crumbly. Hope that helps :)

  • sabrina12/04/2012 - 12:52 pm

    These look great!! Quick question on the flax/egg. If I wanted to use eggs, how many would I need to use in this receipe? And where do I find coconut sugar? I have used Agave for years, so if similiar and a 1:1 ration to real sure, it would be easier for baking.ReplyCancel

    • Laura12/04/2012 - 1:21 pm

      Hi Sabrina! I would use two eggs to sub in for the flax/water mixture. Coconut sugar can be found at most health food stores or if you live near a Whole Foods or Trader Joe’s, they would definitely have it. If you are using agave, I would still go with the 1/4 cup measure, but add a couple tablespoons more of the almond or GF flour blend to the dry ingredients to make up for the extra liquid. Hope that helps!

  • […] you should most definetly go there now. I´m having a spring fling with all of Lauras recipes! Like these ice cream cookies or this green goddess pizza. A true gem in the world of healthy and super inspiring […]ReplyCancel

  • 29+ Pumpkin Seed Recipes17/10/2012 - 4:23 pm

    […] Everything Cookies […]ReplyCancel

  • […] these aren’t really decadent, dessert-y cookies (like this or this), they’re still cookie-y enough to be labeled as such. They’re just a little […]ReplyCancel

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  • dana @ my little celebration13/03/2012 - 4:46 pm

    Gorgeous! I love the use of chickpea flour and tempeh in this recipe. So creative and healthy!ReplyCancel

  • Michelle13/03/2012 - 4:59 pm

    Love that I’ve finally got a way to use tempeh- a usually daunting protein!

    Could you use another flour instead of chickpea (assuming you are not gluten-free) like whole wheat?ReplyCancel

  • Sarah13/03/2012 - 5:17 pm

    Girl…I am with you on this. Same cycle: crazed pensiveness –> feel kind of bad about everything –> do something tangible in kitchen. It’s _something_, at least. Your something looks delicious at the very least…on a chickpea flour kick myself.ReplyCancel

  • Katrina @ Warm Vanilla Sugar13/03/2012 - 5:31 pm

    These are absolutely lovely. Great job!ReplyCancel

  • Margarita13/03/2012 - 5:48 pm

    When I get too overwhelmed because I have so much to do… I put everything off and start cooking or baking instead. It takes me away from whatever stresses are going on around me without feeling like I’m just doing nothing, because I have a product at the end… an edible one! :) This is a great recipe… do you think I can use firm tofu for this instead of tempeh?ReplyCancel

    • Laura13/03/2012 - 5:52 pm

      Michelle: You could definitely sub in whole wheat or spelt for the chickpea.

      Margarita: You could certainly use tofu! I would skip the initial boiling/simmering step though. Maybe just saute it in a bit of oil with salt and pepper, remove from the skillet, cook everything else (shallots, sweet potatoes etc) and add it back in at the end. Hope that helps!ReplyCancel

  • Kelsey13/03/2012 - 7:11 pm

    You’re the best. I’ve been feeling in the mud with “it all” too lately. We’re all in it together, love. And I love this space and your voice and all the beauty you contribute to this community. Just in case someone hasn’t told you that lately.. :)ReplyCancel

  • sara forte13/03/2012 - 7:14 pm

    oh my I NEED to make these for hugh, he love love empanadas but I never want to eat a bunch of pie crust. Your alternative sounds so perfect! More importantly, I really value what you said. It does end up being a lot to take in doesn’t it? So glad that you are here sharing your thinking time with readers :)ReplyCancel

  • janet @ the taste space13/03/2012 - 8:10 pm

    Cooking is definitely my way to escape… I can feel successful in the kitchen when everything else in life is less so. I totally relate. I love how you used chickpea flour here. :)ReplyCancel

  • Blaine13/03/2012 - 10:43 pm

    These look amazing, I’m a sucker for anything with tempeh or chickpea flour. Together is better!

    Just curious, what culinary school did you attend? I’m currently enrolled in one and loving it.ReplyCancel

    • Laura14/03/2012 - 8:34 am

      Hi Blaine!
      I went to George Brown College in Toronto. Lovely experience. Glad you’re enjoying your time in school :)

  • Erin14/03/2012 - 9:29 am

    This rings all too true for me as well. I unfortunately go on overload far too often but I’ve found that two things can help that: cooking and hiking.

    Love the empanadas. This is the second recipe in a weeks time that has used tempeh that I’ve drooled over. Slight confession: never had it. So, I think it’s time to change that! Lovely post as always!ReplyCancel

  • Caitlin14/03/2012 - 12:21 pm

    i absolutely adore chickpea flour for everything. i love how you used it here! i will DEFINITELY be giving these pockets a try! thank you!

    ps- i LOVE your blog. just so ya know ;)ReplyCancel

  • sarah14/03/2012 - 10:32 pm

    Yes, yes and yes. It does get overwhelming! and I’ve been feeling the same way. I don’t have much to add, just that coming to your space makes me happy and makes me want to eat healthy.ReplyCancel

  • Cookie + Kate15/03/2012 - 9:41 am

    Oh girl, I hear you loud and clear. I get all-consumed by a hunch, and other times I’m overwhelmed and fidgety and can’t get anything done while my subconscious tries to straighten something out. I’m not usually into crusty-all-over things but your empanadas look like a major exception. Did you ever get around to trying Bittman’s chickpea fries? I’d love to see how those turn out!ReplyCancel

    • Laura15/03/2012 - 10:01 am

      Aaaah perfect reminder, Kate! Gonna do that soon while I have tons of chickpea flour around.ReplyCancel

  • Kasey16/03/2012 - 7:39 pm

    I can’t even tell you how much I relate to this post (having just recently written one in a similar vein myself: I feel like we all struggle sometimes with the decisions that we do or don’t make. But, I, like you, turn the kitchen. It’s definitely a place that helps me find balance. It keeps me grounded. And for a short while, I stop questioning things so much.ReplyCancel

  • nancy19/03/2012 - 6:42 am

    These look great. I love the use of the chickpea flour in the dough and the portability of these.ReplyCancel

  • Jenny16/04/2012 - 7:15 pm

    I thought this was great. I used black lentils in the place of tempeh and cranberries in place of raisins. It made for a nice dinner on a very warm day.
    Thank youReplyCancel

  • Shayne20/09/2012 - 8:36 pm

    Not sure if someone asked this already, but I’m not gluten-free, so could I use all purpose flour? If so, are there any changes I would need to make via measurements?ReplyCancel

    • Laura24/09/2012 - 12:25 pm

      Hi Shayne,
      You could definitely use all purpose flour instead. Although the AP may absorb more liquid than the chickpea flour, so just gradually add the liquid ingredients until you have a pliable dough. And since AP flour contains gluten, be careful not to stir the dough up as much to avoid toughness.

      Hope that helps :)


  • Roxanne10/02/2013 - 5:49 pm

    Oh man, does this post resonate with me. I go down the same mental spiral all too often. And I hate how counterproductive it actually is, when the initial idea is to be productive in some way, perhaps too many ways. It’s nice to remind myself to return to simplicity- rice and beans, a piece of toast and banana, a good book. But time in the kitchen is also sacred and amazing for all the reasons you stated.
    I loved the concept of this recipe and decided I had to try it out. I love the health advantages of using chickpea flower especially. Mine unfortunately didn’t turn out so well. The filling is fantastic, but the dough was difficult to work with, spread out and fold. It felt dry and like it was just crumbling up. I added some water and it was slightly improved and I managed to roll out some empanadas. Out of the oven, though, they turned out kind of how they felt- dry, chalky, crumbly.
    Any ideas as to why? Was the flour maybe too old? Should I’ve added more oil?

    Thanks for the ideas and inspiration!ReplyCancel

    • Laura Wright11/02/2013 - 10:10 am

      Hi Roxanne!
      Thank you for your thoughtful comment. I’m so sorry that the empanadas didn’t work out for you! From the sounds of it, I think your dough may have needed a bit more fat/oil added in. Every batch of chickpea flour is different in terms of absorption so depending on that, the dough may need more moisture to bind it. I generally make doughs like this by feel, adding the water or oil until a I reach a point of elasticity in the dough. I’m not sure how much of a role freshness in the chickpea flour plays, since I know that mine wasn’t terribly fresh when I made these. I’m glad that you found the filling tasty though. Hopefully the dough rolls out a bit easier for you next time :)

      Thank you so much for the feedback!

  • […] From: The First Mess […]ReplyCancel

  • Amalia26/07/2013 - 12:10 pm

    I had the same problem as Roxanne. My chickpea flour was pretty old as well… I will definitely try these again as my boyfriend enjoyed them despite my crumbly tough empanada dough and the filling was quite yummy.

    Great blog!ReplyCancel

  • Sandranista27/08/2014 - 11:51 am

    excited to try this with ingredients I have around the house! The kitchen is a refuge for me too; it’s our art!ReplyCancel

  • Juliette Ober19/10/2014 - 11:06 am

    Thank you for this – the recipes and the thoughts. I try my best to use my own insight and bloodhound nose/palette to keep our veg/vegan life simple with few ingredients but when I’m stuck I grab the computer and run to you. Thank you for sharing your time.
    This post was most inspiring as I wrestle daily with what the social media aspect means and offers to my own path. Rescuing and retraining Thoroughbreds is so rewarding daily and so without any need for documentation – or is it? Can I, in good conscience not share what I know? I tell myself I have to write, explain, photograph for the horses but then I get tied in the tight web of icky computer time and feel trapped.
    It was nice to read that I am not alone!ReplyCancel

  • on the menu. – Floptimism14/02/2016 - 4:28 am

    […] roasted broccoli, too. pink grapefruit and avocado salad with halibut and roasted beets, perhaps? spicy tempeh empanadas with some black bean […]ReplyCancel

  • Karrie21/09/2016 - 7:19 pm

    This looks so delicious! But grating a sweet potato sounds like it would annoy the hell out of me. Think I could use carrot instead?ReplyCancel

    • Laura21/09/2016 - 8:10 pm

      You could totally use carrot instead, and I think it’ll be just as good! ;)

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  • Brittany04/03/2012 - 5:36 pm

    1. Oh baby. Pine nuts invade the realm of mayonnaise. Wicked.
    2. You just get me crazy excited to work with all of the new flavours that will soon be all up in my face in the Parisian farmers markets. Merci. Merci beaucoup.ReplyCancel

  • Dana04/03/2012 - 6:27 pm

    I have such a weakness for fries! Thin, thick, I am there! These look incredible…thanks for sharing!

    P.S. have I told you how obsessed I am with your blog? Because I am!

  • Erin04/03/2012 - 11:54 pm

    Gosh, fries are such a weakness of mine and honestly, the crispier the better! Next time I make fries, though, I’m really going to have to try this mayonnaise- sounds amazing!ReplyCancel

  • Amanda05/03/2012 - 4:04 am

    I absolutely love these! they look wonderfully crisp and the mayonnaise would really make them shine. Must give then a try soon.ReplyCancel

  • Margarita05/03/2012 - 5:15 am

    Oh my! Pine nut mayo is so new to me but I already know it is good! The shoestring slices look amazing… yum, yum, yum!ReplyCancel

  • Cookie and Kate05/03/2012 - 10:10 am

    I rarely eat fries but I indulged several times this weekend while traveling. Yours look way better than any that I encountered. I love mine with an obscene amount of ketchup; I’m not a fan of real may, but pine nut mayo? I could get into that.ReplyCancel

  • Cadry05/03/2012 - 3:56 pm

    Whoa, this sounds and looks unbelievable! I love the idea of bringing pine nuts to the mayo party. Great idea! Can’t wait to try it!ReplyCancel

  • Richa@HobbyandMore05/03/2012 - 11:17 pm

    These loook soooooo gooood! so simple and i am sure amazingly delicious!ReplyCancel

  • sarah06/03/2012 - 12:08 am

    Um, yum. My last attempt at fries was a complete disaster [my kids wouldn’t even eat them, ha], so I’m going to have to try these out. I love your crossword puzzle cones!ReplyCancel

  • la domestique06/03/2012 - 12:45 pm

    The fries look delicious and I love that they are baked in the oven. I recently made my own potato chips for the first time and they were so good, really putting bagged chips to shame.ReplyCancel

  • thelittleloaf07/03/2012 - 9:42 am

    I never really eat fries (chips in the UK!) at home, but when I’m out they’re such a delicious indulgence and I want them to be spot on! Your shoestring version looks gorgeous and that dip sounds amazing.ReplyCancel

  • art and lemons07/03/2012 - 7:26 pm

    I like the thin shoestring nature of these frites and the ingenuity of your sauce to go with them, pine nuts, paprika, and garlic. I’m a french fry fiend of all kinds and appreciate ample amounts of mayo too, thanks for the inspiration!ReplyCancel

  • kat08/03/2012 - 1:15 am

    Mmmm those looks so good!ReplyCancel

  • Koko08/03/2012 - 3:05 pm

    Amazing…I love the mayo recipe- so much better than regular mayonnaise, and it fits the caliber of the frites!ReplyCancel

  • hannh31/07/2013 - 9:01 am

    Mmmm that mayo looks like it would be amazing with a sweet potato version of these chips! Do sweet potatoes need soaking in the same way?ReplyCancel

  • […] the onion and it also helps to adhere the coating that extra bit more. Also, I basically used my pine nut mayonnaise recipe and added a tablespoon of fresh grated horseradish and a little squeeze of lemon, but if you vibe […]ReplyCancel

  • Leah22/04/2014 - 4:51 pm

    I could not admire you or your beautiful recipes more I don’t think! They truly brighten my day. Thank you xoxReplyCancel

  • […] BOMB: I would stock a case of the soy free at all times if I was a billionaire), but you could do a pine nut or cashew variation from the archives […]ReplyCancel

  • carolyn08/07/2014 - 6:47 am

    Just made these and they are amazing! I love the trick of soaking them in water. It made a huge difference!ReplyCancel

  • Deryn @ Running on Real Food14/01/2015 - 4:46 pm

    That pine nut mayo sounds amazing!! Or with any of the other suggestions. And those words, obviously. They’re fries! YESS!!ReplyCancel

  • […] pin it!pin it!pin it!pin it!pin it! curry garlic fries w/ vegan miso gravy recipe print the recipe here! serves: 2 notes: If you’re using the spelt flour as your gravy-thickening agent, you can make up the gravy ahead of time and reheat it at your leisure (yay!). If you’re using the arrowroot powder, I recommend eating the gravy right away. The thickening powers of the arrowroot don’t hold up when reheated and, conversely, thin out the liquid they’ve been added to. I’ve also read that King Arthur’s gluten-free all purpose flour mix is excellent for making gravy/thickened sauces. Also, I served mine with a chili variation on this vegan mayonnaise recipe. […]ReplyCancel

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  • janet @ the taste space19/02/2012 - 11:44 am

    This looks super scrumptious! I love your idea of turning them into croutons as leftovers. :)ReplyCancel

  • Zita19/02/2012 - 1:26 pm

    This is a wonderful dish! I love the flavours. I’m going to give it a try!ReplyCancel

  • Sarah19/02/2012 - 1:50 pm

    Amazing. Brilliant. Beautiful.

    I want this right now.ReplyCancel

  • Emma19/02/2012 - 3:06 pm

    Yu-hum! Those pics are calling to me…great that you managed to veganize a dish so successfully too.
    I’ve only had good experiences with festival food, despite being in the UK which is considerably less vegan-friendly on the whole than the US. Perhaps it depends on the music..I’m partial to the slightly alternative, hippie type festival :)ReplyCancel

  • Sarah19/02/2012 - 10:45 pm

    Laura! These are the majority of my favorite ingredients, all in one recipe. Gorgeous, too. Thanks!ReplyCancel

  • Margarita20/02/2012 - 2:18 am

    This is my kind of gravy!ReplyCancel

  • Anna @ the shady pine20/02/2012 - 6:41 am

    Those mushrooms look beautiful….will look forward to trying this dsh!ReplyCancel

  • Katrina @ Warm Vanilla Sugar20/02/2012 - 8:28 am

    I could eat an entire pot of those mushrooms. Awesome.ReplyCancel

  • Dana20/02/2012 - 3:36 pm

    These look amazing! I’ve always wanted to try biscuits and gravy but they usually seem disgusting…not these, though!

    Just found your blog and it is wonderful!

  • Jennifer (Delicieux)21/02/2012 - 3:16 am

    Oh my, this looks so inviting and comforting. We call biscuits something different here in Australia (we call cookies biscuits) but your sweet potato biscuits look so delicious. I’m bookmarking this to try. Thanks for sharing.ReplyCancel

  • sarah23/02/2012 - 4:57 pm

    I used to be terrified of biscuits and gravy, but now love them! These look great – your pictures are so pretty.ReplyCancel

  • Maria @ Scandifoodie24/02/2012 - 1:24 pm

    Such a lovely vegan dish! I’ll have to try this, it’ll be perfect for our autumn in a couple of months’ time!ReplyCancel

  • Brittany25/02/2012 - 10:05 am

    I will never. never. get tired of sweet potato. thank you for coming up with this new way for me to devour it. now wishing it was easier to get ahold of ground flax in Paris… *sigh*ReplyCancel

  • Kasey28/02/2012 - 2:18 am

    I’m so happy I stumbled across your blog for so many reasons! First, I know what you mean about food and music going hand in hand. My husband and I write a site devoted to just that! Second, this dish sounds downright awesome. I can never say no to a good biscuit.ReplyCancel

  • shannon09/03/2012 - 7:24 pm

    Your description of Bonnaroo is spot on.ReplyCancel

  • Jeff25/04/2012 - 7:55 pm

    I made this tonight. It used sage. It was amazing. Very unique flavors. It was so rich that I only ate half a biscuit, but that a good thing. Good job with this one.ReplyCancel

  • […] from tip right: Sweet Potato Biscuits with Mushroom Gravy / Flourless Fudge Brownies / Blueberry Cereal Bars / Toasted Marshmallow Coconut Milk Ice Cream / […]ReplyCancel

  • […] given you a miso-ish gravy recipe before (with mushrooms, white beans and SWEET POTATO BISCUITS, guh I know), but this version is a million […]ReplyCancel

  • […] The First Mess Sweet Potato Biscuits – an adaptation from Roost, looks great as one of those rare vegan paleo baked goods! Vegan […]ReplyCancel

  • caitie18/01/2013 - 10:41 pm

    I don’t usually write reviews but I just made the biscuits for dinner and used spelt flour instead since i was out of almond meal…but the end result- they are to die for!! I recommend this recipe to everyone. Thanks for the recipe!ReplyCancel

  • Whitney22/03/2013 - 12:36 am

    Ohh bonnaroo <3ReplyCancel

  • Risa10/04/2013 - 10:17 pm


    Beyond the fact that your blog feels and looks like beautiful real perfection (every recipe is a creative homegrown saint!), I am head over heels for the plate shown in this post… might you know where it came from/if there are others to be had?

    I would be forever in your debt!



    • Laura Wright11/04/2013 - 9:21 am

      Hi Risa! Thank you for your generous and lovely comment. I picked up the plate at a Canadian chain store called HomeSense. They have a constantly rotating and changing stock of items because they get ends and discontinued bits from major stores. It doesn’t even have a brand name or anything on the bottom of the plate! So sorry I couldn’t help you more on that.

  • Anna25/07/2013 - 9:59 am

    mmm these look sooo delicious, and i love how you’ve made the mushroom sauce with beans!! i always think cooked vegetables are the best way to thicken a sauce. i think i might try these with pumpkin instead of sweet potato lots of cinnamon instead of herbs… something sweet for breakfast? love this recipe, thanks.ReplyCancel

  • Olivia02/08/2013 - 12:17 pm

    I know I’m late to comment, but I have to say this has become one of my favorite meals. So good.ReplyCancel

    • Laura Wright05/08/2013 - 8:25 pm

      That’s great, Olivia. Love hearing about peeps cooking from the archives. Actually the best feeling :) Thanks!

  • […] up from The First Mess: Sweet Potato Almond Biscuits and Gravy. That will make it to our dinner table later this week. Her mushroom gravy sounds divine, but […]ReplyCancel

  • Brunch | Pearltrees13/05/2014 - 9:53 am

    […] almond sweet potato biscuits + mushroom gravy […]ReplyCancel

  • […] Recipe Source […]ReplyCancel

  • Nada Al Alawi29/08/2014 - 3:12 pm

    This looks so good! I was wondering if i can replace the almond butter with anything else?ReplyCancel

    • Laura Wright30/08/2014 - 8:32 am

      Hi Nada, you could replace the almond butter with tahini if you have it. Otherwise, I would just leave it out entirely.

  • Karen06/09/2014 - 6:44 am

    Your recipes look awesome.ReplyCancel

  • […] Almond sweet potato biscuits + mushroom gravy by The First Mess – this looks *so* delicious that I have to bite my first to get my jaw from spasming! Totally something to make to impress guests, methinks :D […]ReplyCancel

  • vanessa22/10/2014 - 10:44 pm

    Hi! How do you cook the sweet potato? Boiled or oven? Thanks!ReplyCancel

    • Laura Wright25/10/2014 - 8:18 am

      Hi Vanessa, I cook the sweet potato in the oven–mostly so I can dry it out a bit more.

  • Linda07/02/2015 - 9:49 am

    As a southern girl originally from Tennessee, wheat and dairy free…I would like to make this recipe for my NY husband who loves biscuits and gravy…I will let you know how it goes …LReplyCancel

  • yassie03/03/2015 - 3:59 pm

    Thanks for this recipe.. I didn’t make the patty, I didn’t have time, instead I roasted cubed sweet potatoes and mushroom, and I made the gravy to go on top. i didn’t have miso so I had to improvise. I used 1 shallot, 1 garlic clove, and minced those and sautéed them in butter, then added 1.5 table spoon all purpose flour (to thicken the gravy a little) and once that got a little brown, added vegetable broth. As far as the spices, I added thyme, and since I am Iranian and we love saffron, I added some as well, along with salt and pepper, as well as crunchy almond butter and a bit of honey.

    I know it’s different than your recipe, but it was your recipe that gave me the idea, try this version and see if you like it! It came out really good. You wouldn’t think almond butter and saffron but it was actually really good, specially with a bit of honey. I like the crunchy almond butter because it adds a crunchy element to the dish!ReplyCancel

  • John-Mark13/05/2015 - 6:07 pm

    What type of miso did you use here? There are so many flavours; from dark and salty Winter misos (like Red and Chickpea) to light and sweet Summer misos (like Mellow White).

    Thanks for a beautiful recipe!


    • Laura15/05/2015 - 3:41 pm

      This is true! I tend to mostly lean on mellow miso for my recipes. I’ll make a note of it for this one! Thanks.

  • […] Smoothies }  1. French Toast Sandwich With Coconut Cream from Me (video above!!)  2. Sweet Potato Biscuits With Mushroom Gravy from The First Mess 3. Dark Chocolate Quinoa Breakfast Bowl from Minimalist Baker 4. Breakfast […]ReplyCancel

  • […] the people in her life. Most of her recipes are vegan and gluten-free. Don’t miss her the almond sweet potato biscuits and mushroom gravy and grilled butternut and radicchio […]ReplyCancel

  • Jessina21/02/2016 - 5:41 am

    Hi Laura,

    I’ve made this recipe twice now and I love it. My question is, for the Biscuits, do you have any suggestions for other flours that could be used in combination with or in place of the almond flour (and any necessary adjustments to ratios of other ingredients)? While I love the almond flour flavor and texture in these, I’m looking for a (whilesome) way to stretch my $ a little more since almond flour is about $10USD/LB. I’ve been wondering about coconut flour, which I do have, but I know the liquids need to be increased substantially with it… And I haven’t been up for experimenting with that yet.

    Side note, my husband is very anti mushroom, so I made the shrooms separate from the gravy (added herbs and pepper to gravy) , and it was still delicious even without mushroom.ReplyCancel

    • Laura21/02/2016 - 8:30 am

      Hi Jessina,

      Are you intending to keep the recipe grain-free? I totally get your point on the price of almond flour and always have pause when I see it in large quantity in a recipe myself. Coconut flour is so tricky to work with because it dries everything out so much (if you’re trying to keep this grain free). I saw a few recipes for all coconut flour biscuits that had a ratio of 1/3 cup coconut flour to 1 1/4-1 1/3 cups of liquid/wet ingredients, so with that in mind you could probably play with this recipe.

      I did some additional googling around and found some almond meal-based biscuit recipes where people substituted ground sunflower seeds. Do you have access to a food processor or blender? If so, you could certainly make a meal/flour out of raw sunflower seeds for a more economical alternative to almond flour/meal. I found another recipe that used a mixture of coconut flour, nut/seed flour, and ground flax as well that looked quite promising HERE.

      Hope this helps a bit!

  • […] Whoever said you couldn’t have biscuits and gravy while being vegetarian or vegan clearly had no idea what they were talking about.  Laura from The First Mess has created a delicious gluten free biscuit from cooked sweet potatoes and almond meal, she uses flax or chia eggs to bind the biscuit and flavors them with hearty herbs like rosemary, sage and thyme. The mushroom gravy she spoons on top is to die for. Oh my gravy is this a keeper. Find this keeper here.  […]ReplyCancel