close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 24 stacks

These sweet and savory appetizers are the perfect finger food to serve at a summer BBQ or tropical-themed party. A tower of brightly colored fruit balances on top of homemade oat and walnut biscuits that offer a delicious savory crunch as you pop one in your mouth. A light drizzle of maple syrup adds extra pizazz to the presentation, but feel free to top them with a mint leaf instead. You can also make the biscuit bases ahead of time, but wait until just before serving to slice the fruit and assemble the stacks—you’ll get the nicest contrast of textures that way.

For more interesting appetizers, check out these tasty ideas:

Walnut Biscuit Stacked Fruit Appetizers on a white plate against a cream background

Ingredients

  • ⅓ cup sorghum flour, plus more for dusting
  • ¾ cup rolled oats
  • ⅓ cup walnuts
  • ⅓ cup pure maple syrup
  • 1 tablespoon flaxseed meal
  • 1½ teaspoons pure vanilla extract
  • ⅛ teaspoon sea salt
  • 2 ripe bananas
  • 4 ripe kiwifruit
  • 1 cup chopped fresh strawberries

Instructions

  1. Preheat oven to 350°F. Place a silicone baking mat on a large baking sheet and dust with sorghum flour.
  2. For biscuits, in a food processor combine ⅓ cup sorghum flour and the next six ingredients (through salt). Process until a crumbly dough forms. Transfer dough to prepared mat and shape it into a ball. Roll the ball into a 9×6-inch rectangle about ⅛-inch thick. Use a bench scraper or dull knife to square up the edges and score the dough into 24 1½-inch squares.
  3. Bake 15 to 20 minutes or until biscuits are crispy and lightly browned on top. Cool biscuits for a few minutes on baking sheet before separating them, then let them cool completely.
  4. Just before serving, assemble the stacks. Slice the bananas and kiwifruit into ⅛-inch-thick coins (24 coins each). Layer each biscuit with a slice of kiwifruit and a slice of banana. Top with chopped strawberries. Serve immediately on a platter drizzled with additional maple syrup, if desired.

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

Walnut Biscuit Stacked Fruit Appetizers on a white plate against a cream background see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap