Sunday, January 6, 2013
Paleo Almond Flour Biscuits
Oh and this is the last post I'm going to put the word Paleo in the title. I think I've made enough Paleo recipes lately to stop saying it in the title and just label it and mention it here. Until otherwise noted, I'm a Paleo girl and hope to stay that way.
The original recipe is from Food Renegade.
Yield: 4 breakfast sandwiches
1 cup almond flour
4 egg whites
1/3 cup coconut oil
1 tsp. baking powder
1/2 tsp. salt
In a mixer (or with a fork) combine the coconut oil and almond flour until you have little broken up, pea-sized bits of butter distributed into the flour. Depending on the temperature, your coconut oil may just melt in and mix without it being pea sized. Add the egg whites, salt, and baking powder. Mix to combine. If the batter doesn’t seem stiff enough to retain its shape while baking, add more almond flour a little at a time until it does. (Based on the comments below, this step is essential. Different almond flours are more absorbent than others.) The original recipe calls for 1 cup of almond flour so I suggest starting with that. I used more like 1 1/2 cups when I made the recipe. Scoop the batter into 4 even portions and place onto a greased or silicone-lined baking sheet. The dough should be scoopable by spoon but not an actual hands on type of dough. Bake at 350F for about 20-22 minutes, until slightly golden.
(**Note - These biscuits are roughly 280 calories a piece)