Okay, seriously, more biscuits? I know, I know, I've been a bit biscuit crazy lately. If you're a regular on my blog, you've probably noticed a definite biscuit theme. I plan to take a bit of a biscuit post break after this one, I promise, but since we're talking biscuits, can I tell you how awesome this gluten-free recipe is.
A few of you have written to request gluten-free biscuit recipe options. I've been experimenting in the kitchen and this creeation is a keeper. For these biscuits I use almond flour and instead of using xanthan gum to bind the batter together (I can't stand the after taste) I've opted to use extra baking powder (to ensure a nice rise) and egg. Coconut oil in lieu of butter adds a lovely flavor and is heart healthy and to provide a hint of sweetness, I use a tablespoon of grade B maple syrup (better for baking than grade A) which provides a great flavor and has a lower glycemic index than sugar.
These biscuits are moist, tasty, healthy and easy to make.
Here's what you'll need:
2 1/2 cup almond flour
1 teaspoon baking powder
3/4 teaspoon sea salt
4 tablespoons coconut oil
4 tablespoons unsweetened almond milk
1 tablespoon of pure grade B maple syrup
Here's what to do:
Preheat your oven to 350 degrees. Prepare a baking sheet lined with parchment paper or aluminum foil.
In a mixing bowl, combine your dry ingredients (flour, baking powder, salt). Make certain to thoroughly blend the baking powder and salt because the almond flour is moist and takes more effort than traditional flour to blend.
Add your wet ingredients (eggs, milk, oil and maple syrup) and mix thoroughly.
The batter will be on the crumbly side, don't worry, that's just what happens.
Using your hands, shape each biscuit into a half-inch thick round.
Bake for fifteen minutes and enjoy!