Saturday, July 16, 2011

Almond Biscuits

These are so good! This is a recipe courtesy of my friend at Nourishing Home.

Almond flour is a good source of protein and is high in dietary fiber, vitamin E, calcium, riboflavin, copper, zinc and magnesium. If you're living grain-free/gluten-free, it's important to choose nutritionally dense options such as almond flour and coconut flour, in contrast to baking with GF flours that contain nutritionally-poor ingredients like white rice flour, tapioca flour and potato starch.

Almond Flour Buttermilk Biscuits

2 1/2 cups blanched almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1/8 tsp baking powder

3 tbsp butter, melted (or melted coconut oil)- I use coconut oil

1 tbsp honey

3 tbsp cultured buttermilk (or almond milk)- I use almond milk

2 large eggs

Preheat oven to 350 degrees. In a medium bowl, combine almond flour, salt, baking soda and baking powder. In a small bowl, whisk together melted butter and honey, until smooth. Add the buttermilk and eggs, whisking together until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined. Drop the biscuit dough by large spoonfuls onto a parchment-lined baking sheet, placing the biscuits approximately two-inches apart. Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean. Serve warm with butter, raw honey or homemade jam. Makes about a dozen three-inch round biscuits. (Recipe inspired by The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.)

No comments: