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
http://www.greenkitchenstories.com/clementine-marmalade-biscuits-a-la-roost/
 
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 

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