Monday, March 14, 2011
When you're living without gluten in your life, there are certain things that you crave every once in a while from your pre-gluten free days. For most people, it's the bread-y things: scones, muffins, french rolls... I don't crave these things anymore because I have been able to come up with a gluten free alternative for almost all of it.
This recipe is a perfect example of taking something traditionally very glutenous and not only making it gluten free, but making it soar on the nutritional scale. That's why I love using almond and coconut flours so much; they are naturally gluten free and super high in protein and fiber.
I like these biscuits for breakfast every once in a while, but they would also be great served alongside a bowl of stoup or with bistro chicken salad. They are so delicious, you'll want to eat them at every meal (which I have done so far today!).
1/4 cup almond milk
1/4 cup coconut oil, melted
5 drops liquid stevia
half a naval orange
1 1/2 cup blanched almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1 tablespoon Xylosweet (Xylitol), optional
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Whisk eggs in a bowl, and add almond milk, coconut oil, and stevia. Zest the orange and squeeze its juice into wet mixture. Stir to incorporate.
In a separate bowl, add dry ingredients (through salt) together and stir.
Add dry ingredients to wet and stir again until a wet dough forms. Divide the dough in half with a spatula, then divide each half into four equal portions (for a total of eight).
Spoon one portion at a time onto baking sheet, forming it into a biscuit round. Sprinkle the tops of biscuits with Xylosweet.
Bake for 18-20 minutes, until biscuits are golden brown.
Enjoy alone or serve with honey butter.
Makes 8 biscuits.