This is one of those recipes that I make every week, a staple in my daily routine. I serve batches of these biscuits at breakfast, lunch and dinner. They are just as wonderful toasted with butter and honey as they are topped with avocado, tomato and cheese for a mid-day sandwich.
They are fluffy, golden morsels of sunshiny goodness (feel free to quote me on that).
recipe from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam
makes 8 biscuits
2 1/2 C. blanched almond flour
1/4 tsp sea salt plus 1/4 tsp coarse grain sea salt
1/2 tsp baking soda
1/4 cup grapeseed oil
1/4 cup honey
2 large eggs
1 tsp freshly squeezed lemon juice
Preheat oven to 350F.
For the batter:
Combine dry ingredients (flour through baking soda) in a large bowl. Mix well. Whisk together wet ingredients (oil through lemon juice) in a small bowl. Add wet ingredients to dry and stir until well combined.
Drop by scant quarter-cup measurements about 2 inches apart on a parchment lined baking sheet. Place in 350F preheated oven and bake for 10-15 minutes, or until golden brown. Do not overbake.
Smother in butter and honey. Yum!
Also great sliced in half and made into a scrambled egg sandwich.
Or slice in half, serve open-faced with poached eggs and sauteed spinach and mushrooms.