I think what my husband misses the most from eating Paleo (most of the time anyway) is biscuits. So, on the weekends or every once in awhile, I will make these high protein, low glycemic biscuits, (inspired by Elanaspantry.com) for him and the kids. He says “dip them in a little honey and they are perfect”. My son loves them too, but lately I have been adding some dark chocolate chips since everyone seems to love them even a little bit more. What is nice about these is that they are a good portable breakfast, which is not always an easy thing to find in our non-processed eating world.
Anyway, here’s what you need to make these:
- 1 1/4 cups blanched almond flour or almond meal (Trader Joe’s)
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1/2 tsp cinnamon (optional)
- 2 tbsp kerrygold butter
- 1 eggs
- 1 tbsp honey
- a handful of 70% cacao (Whole Foods brand) dark chocolate chips
1. Preheat oven to 350.
2. In a medium bowl, combine almond flour, salt and baking soda.
3. In a large bowl, blend together butter (melted in microwave for a few seconds), eggs and honey.
4. Stir all of the ingredients together.
5. Roll dough into 1 1/2 inches balls thick (and flatten out a little on top like biscuits) onto parchment paper on a cookie sheet.
6. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges.
7. Serve with some gravy, jelly or honey, or just enjoy them plain!
Now. instead of putting them on a cookie sheet, I decided to put them in muffin tins, and since we only had 1 six-muffin-hole-tin at the time, I tried to stuff them all in. So, that’s why mine looked a little big, and a little burned. The problem was the outside was done, but the insides were not, so I don’t recommend using a muffin tin, or at least not filling it up to the top. I’m sure they would actually be fine if you filled the tins only half way. If you do use muffin tins, be sure to coat them well with oil. Anyway, I hope yours turn out prettier than mine!
Enjoy and happy weekend!!