Wednesday, July 20, 2011

Rosemary Almond Meal Biscuits

Another gluten free recipe.  I made these this evening to use for burger buns for tomorrow's dinner.  Again, they have a different texture, but it is expected with a meal.  They have a nice biscuit crust with a moist inner texture.  The recipe calls for fresh rosemary, but I only had dried, so I used 1/2 a tsp of dried instead.  I also used olive oil instead of grape seed oil.

The Verdict:  They are so pretty and they taste great!  They have a nice light rosemary taste and should go great with the burgers.

Rosemary Almond Meal Biscuits
2 1/2 cups almond flour, plus 1/2 cup for dusting the dough
1/2 tsp salt
1/2 tsp baking soda
1/4 cup grape seed oil
2 eggs
1 tbsp  honey
1/2 tbsp freshly chopped rosemary

Combine almond flour (2 1/2 cups), salt, rosemary and baking soda in a bowl. Mix together the oil, eggs and honey in a separate bowl. Mix your wet ingredients into your dry until a nice dough forms.
Roll your dough between two sheets of parchment paper, sprinkling extra flour to avoid sticking. For larger biscuits roll dough to about 1 inch thick and cut biscuits using a biscuit cutter or the mouth of a mason jar. For smaller biscuits roll dough to about 1/2 inch thick.
Place biscuits on a baking sheet lined with parchment and bake on 350°F for 12-15 minutes or until golden brown on the outside.

Makes 4 larger or 6 smaller biscuits 

Spiced Banana Almond Flour Pancakes

Matt and I are on a diet that does not include gluten and I am experimenting with some gluten alternatives and gluten free recipes.  I made these this morning for breakfast and they tasted just like banana bread!  The recipes says to drizzle with honey, but it was not necessary, the banana made them sweet enough.  They were a different texture, but not gritty like usual gluten free items, more soft and fluffy. 

The Verdict:  Scrumptious! 

Spiced Banana Almond Flour Pancakes
  • 2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 TBSP cinnamon
  • 1/2 tsp ground nutmeg
  • 3 overripe bananas
  • 2 eggs
  • ghee for greasing the pan (or coconut oil or butter)
  • honey and berries for topping
In a bowl mix the dry ingredients. In a separate bowl mix wet ingredients (including bananas).Pour wet and dry ingredients into a blender and blend for about 30 seconds. Heat a non-stick griddle pan or skillet and grease with ghee, coconut oil, or butter. Pour batter (if a little thick use a spoon to help flatten out the batter in the pan) into 4-inch rounds. Cook and flip until each side is done.
Remove from pan and spread with ghee, butter or coconut oil. Drizzle with honey. Top with berries and enjoy your Saturday!

Makes about 12 4-inch pancakes