I made these last night after reading about using almond flour for gluten-free and grain-free cooking. We rarely eat an almond, since I still try to keep Goose’s salicylate intake in check, and I sometimes have hazelnut flour on hand, but it’s quite expensive. I did, however, have some nuts I had soaked and dehydrated, per Nourishing Traditions standards. I decided to experiment with biscuits to have alongside our barbecued beef since I had my hands a little freer, being that it was slow cooker night. These turned out great, and we ate them all.
The best parts are that they are quick and easy to make, high protein, and would probably freeze pretty well if you made a big batch of them. I think they will go into breakfast rotation now since the girls aren’t thrilled about eggs lately.
They held up enough to be able to slice them through the middles (and would slice even better when cold, I’ll bet.) We spread them with butter and jam, but I could imagine them with something savory too, like sausage, or even used for a small sandwich.
(makes 9 biscuits)
1 1/2 c ground nuts (I used a mixture of crispy pecans and walnuts)
scant 1/4 c coconut flour
1/2 stick of butter (1/4 c)- cold, cut up
1 1/2 tsp honey
1/2 tsp fine sea salt
1/2 tsp baking soda
2 eggs (could probably use an additional- still a little more crumbly than I would like)
Grind nuts in food processor until fine, but not until you get butter. Transfer to mixing bowl and mix in coconut flour, sea salt, and baking soda. (I mixed the dry ingredients with my hands until it was mealy and the other ingredients coated the ground nuts evenly.)
In food processor bowl, add the eggs, butter, and honey and run until mixed. Pour the wet mixture into the dry mixture and mix together with a spoon. Scoop heaping tablespoons onto parchment-lined baking sheet. Bake at 350* for about 12 minutes until just beginning to lightly brown on top. Let cool for 2 minutes and remove from baking sheet. Serve warm with butter.
These reminded us of something else familiar, and gave me an idea for another recipe and upcoming blog They have a whole-grain taste, but are slightly sweet too.
Part of the biscuit challenge at Gluten-free Homemaker