Gluten Free Berry Biscuits
Gluten Free, Dairy Free
There is nothing in this world like fresh biscuits on a relaxing morning. For those of you that are gluten-free, dairy-free, or both this recipe is special, just for you!
2 1/2 cups almond flour, plus 1/2 cup as bench flour
(used about 1 1/2 cups almond flour, 1/2 cup of sorghum flour, and 1/2 cup arrowroot)
1/2 tsp salt
1/2 tsp baking soda(baking soda is not encouraged on GAPS, we do fine with small amounts) (I used one teaspoon)
1/4 cup coconut oil (or other oil of choice)
2 eggs (2 flax eggs --- 2 tablespoons of ground flax with 6 T of water)
1-2 tbsp honey (or agave)
used 1/2 cup of chopped pecans
1/2 teaspoon of cinnamon
1/4 cup of blueberries (fresh or frozen)(did not use)
Zest of one lemon
Combine almond flour (2 1/2 cups), salt, and baking soda in a bowl.
In a separate bowl, blend the oil, eggs and honey.
Add your wet ingredients into the dry, mixing till a nice dough forms (add about 1/4 cup of the bench flour as needed). Add the blueberries, gently blending and pressing them into the dough. If using frozen blueberries, be careful not to over mix or you WILL end up with blue biscuits. Chill the dough for about 30 min. in the fridge.
Roll the dough out between two sheets of parchment paper or wax paper, using the bench flour to keep the dough from sticking. For large biscuits, roll the dough to about 1 inch thick. Then cut the dough with a biscuit cutter or mason jar top. For small biscuits, roll the dough to about 1/2 inch thick.
Line a baking sheet with parchment paper then place the biscuits a few inches apart from each other. Bake at 350°F for 12-15 minutes or until golden brown on the outside.
Remove from oven and cool slightly. Best eaten warm.
Makes 4-6 biscuits, depending on size and thickness.