I was so excited when I found a fellow blogger that has a lot of the same meal restrictions as me! I can thank my awesome sister Glenda for that one. 😉 What a relief to know that I wasn’t alone…and what a great way to find some new wonderful and tasty creations! Roost: A Simple Life is now one of my favorite places to learn more about this diet and how it can be YUMMY as well as healthy! 🙂
I made these biscuits yesterday for the first time with my OT, Abby. It was incredibly easy…I was able to do it all myself without any assistance! Loved that part! Better yet, these things tasted AMAZING! I usually have to tweak any of the recipes that I come across to get them just right, but I pretty much followed this to the letter, and they were wonderful! The only thing that I changed was the grapeseed oil…I used olive instead. I also baked them a bit longer to achieve some nice brownness. 🙂 Other than that, this woman is right on the money with her measures! 😉
So without further adieu…
Pre-heat your oven to 350 degrees, and go grab the following ingredients 🙂
- 2 1/2 cups blanched almond flour
- 1/2 tsp celtic sea salt
- 1/2 tsp baking soda
- 1/4 cup extra virgin olive oil
- 2 eggs (from free to roam, pastured chickens is always best 😉 )
- 1 TBLS raw honey
- 1/2 TBLS freshly chopped rosemary or 1/2 teaspoon of dried rosemary (I made a boo boo with one batch and used 1/2 TBLS of dried and they were still incredibly yummy, so feel free to experiment 😉 )
You will want 2 bowls to make these yummy creations…1 for the wet ingredients (a large cereal bowl works great) and one for the dry (medium mixing bowl should do fine).
Start by measuring all of the dry ingredients into the larger bowl. Toss them all with a fork to make sure they are thoroughly combined, and then set it aside.
Now you just have to crack your 2 eggs into the smaller bowl, add the honey and the oil, and whisk well with the fork you used for the flour mixture. Once you have the eggs, oil, and honey mixed well, simply dump it into the larger bowl with the flour mixture and mix slowly with the fork (to avoid unneeded messes 😛 ) until it is all combined into a large ball of stickiness…as seen below 😉
This is the fun part. Take a cookie sheet and cover it with parchment paper. (This is important! You don’t want to skimp here and opt for greasing the pan. You will find that parchment paper is a dear friend you have been missing if you haven’t been using it! You will never want to go without it again! 😛 )
Once you have the sheet lined, take your hands (clean ones preferred, 😉 ) and grab out 6 equal balls of goo and plop it onto the cookie sheet, 2 wide by 3 long. It is then quite easy to shape with your fingers into nice little round hockey puck lookin things. 😛 Mine are usually about 3/4 to an inch thick.
The original recipe suggests using more almond flour to roll out the dough, and then using a biscuit cutter to make the perfect circles. That is wonderful and all, but almond flour is a bit too pricey for me to justify using any more than I have to, and this just allows me time to work on my fine motor skills…lol 😉 They are quite easy to shape, so it was not a big deal at all to forgo the “roll out” step.
Now, the original recipe said that this would make 4 large biscuits or 6 small ones. Personally, the 6 that I get out of this, register on the large scale for me. Regardless, they are awesome and I love them. 😀
Bake in the preheated oven for about 15 minutes or until you see a nice golden brown on the tops. And there you have it, they are ready to be feasted upon!
Do you have any gluten free recipes you just can’t get enough of? I’m finding quite a few the longer I venture down this road!
UPDATE: If you want a standard biscuit that tastes absolutely amazing, just leave out the rosemary! I tried that the other day to have biscuits with jelly, and OH MY, VERY YUMMY! 😉