It only took me 3 years to perfect a gluten-free biscuit….and here it is, folks!
In all of my previous attempts the biscuits inevitably turned out like hard rocks, or hockey pucks. Not exactly what I was going for. As Andrew would say, no bueno!
This recipe, on the other hand, uses beaten egg whites to create a fluffy, delicate biscuit that not only tastes amazing but is amazing for you. These are also really quick to whip together, you could start just 30 minutes before dinner and have them hot on the table. Enjoy!
2 cups blanched almond flour
2 cups flax meal
1 teaspoon baking soda
2 tablespoons raw honey, melted
½ cup coconut oil, melted
8 egg whites
Preheat the oven to 350 degrees F. Lightly grease a baking sheet.
In a medium bowl combine the almond flour, flax meal and baking soda. Mix well and set aside.
Using an electric mixer, beat the egg whites until stiff peaks form.
Mix the honey and oil into the flax mixture, then quickly fold in the egg whites. Be careful not to over mix the egg whites, so the fluffiness remains.
Use an ice cream scooper to drop mounds of the batter on prepared baking sheet. Bake for 15 minutes, or until the tops are golden brown. Enjoy!
Calories: 186
Fat: 14g
Carbohydrates: 8g
Sodium: 64mg
Fiber: 4g
Protein: 6g
Sugar: 2g