Almond Biscuits
Hearty soups call for hearty biscuits. Although a rustic loaf of bread, or crackers will do in a pinch, I find these biscuits, still warm from the oven, the perfect mate. Pair soup and biscuits with a leafy green salad, or cut up veggies for a family night dinner.
Warming leftover biscuits in the toaster oven will freshen them up so they taste (almost) like they were just baked.
What you’ll love about this recipe:
They are so simple to make. If your time is limited, sift the dry ingredients the night before so they are ready to go. Pre-measure the non-dairy butter and keep it in the fridge for when you are ready. With these preparations, the biscuits can be mixed in minutes and ready to eat in less than half an hour.
Gluten-free & dairy-free. These biscuits use almond flour, a simple whole ingredient that is delicious and versatile for gluten free baking. If you eat dairy, you can replace the non-dairy butter with grass fed, organic butter.
No rolling required. Once the ingredients are mixed up, you can drop them by the spoonful on your baking tray. My biscuits usually weigh about 45-50g which yields approximately 11-12 biscuits.
Ingredient Highlights:
Almond flour. Almond flour is gluten-free and is made from skinless blanched almonds. The combination of healthy fats, macronutrients and micronutrients make almond flour an excellent energy booster. Almonds are beneficial for their monounsaturated fatty acids, dietary fibre and antioxidants. They also contain vitamin E and riboflavin, and minerals calcium and magnesium. Almonds are related to other fruits that contain hard pits, including “stone fruits” like cherries, plums and peaches. Despite the higher calories, almonds may actually be beneficial for weight loss. Almonds consumed as snacks can reduce hunger and the desire to eat later in the day, and when dieters eat almonds daily, they reduce their overall calorie intake.
Chickpea flour. Chickpeas belong to the high-fibre group of foods called legumes (or pulses). Compared to other legumes, they have the second highest antioxidant content (lentils come in number 1). The fibre and resistant starch in beans feed the good bacteria in our colon, crowding out pathogenic (bad) bacteria.
Almond Flour Biscuits
Prep time : 20 minutes
Cook time : 15 minutes
Total time : 35 minutes
Servings : 10-12 biscuits
INGREDIENTS
2 1/2 cups fine almond flour (sift if it is clumpy)
2 tbsp chickpea flour (optional)
2 tsp baking powder
1/2 tsp baking soda
2 tbsp sugar (optional, omit if desired)
4 tbsp dairy-free butter
2 eggs
3 tbsp dairy-free milk (I prefer oat milk)
DIRECTIONS
Preheat oven to 350F degrees.
Line a baking sheet with parchment paper, or use a silpat mat.
Sift almond flour, baking powder, baking soda and sugar into a large mixing bowl.
With a pastry dough cutter (or two knives, or a fork) cut butter into almond flour mixture until the mix resembles oatmeal.
Stir in eggs and milk.
Drop approx. 2 tbsp of dough onto the baking sheet, leaving space between each biscuit.
Bake for 12-15 minutes, or until the tops begin to brown.
Serve immediately, or store in an airtight container in the fridge for 4-5 days.
Serve these biscuits warm from the oven with a hearty soup or stew. They are addictive!
Krista
xo