Grain-Free “Looks Like Whole Wheat Biscuits”
Posted May 11 2011 by Heather
in Recipes with 50 Comments
Katie keeps calling them cookies. Daniel tasted them last night and practically declared a holiday in honor of Cara at Health Home & Happiness, who shared them in her Grain-Free Meal Plan (which has been a lifesaver since starting GAPS, btw!!!).
Me? Well, I made a second batch of these hearty, peasant-style biscuits and hid it from my family.
Whether nor not you’re following GAPS these biscuits are a MUST try. Only three steps and they’re ready to bake, too! Pair them with hollandaise sauce for a added yum factor and test them out on your kids. I bet you’ll be surprised!
Thanks Cara for letting me publish your recipe!
Ingredients:
- 3 cups crispy walnuts (where to buy nuts)
- 3 egg whites – reserve the rest for hollandaise sauce (where to buy eggs)
- 2 tablespoons coconut flour (where to buy coconut flour)
- ½ teaspoon aluminum-free baking soda (optional)
- 4 tablespoons honey (where to buy honey)
- 4 tablespoons butter, ghee, or coconut oil (where to buy healthy oils)
- ½ teaspoon unrefined sea salt, coarse is fine (where to buy sea salt)
The “How-To”
- Preheat oven to 4oo* F.
- In a food processor or high powered blender blend all ingredients until smooth; the walnuts will turn into walnut butter.
- Line a large baking sheet with parchment paper or grease with coconut oil. Use a tablespoon to drop rounded tablespoon-fulls of batter 2 inches apart on the parchment paper, making 12 drop biscuits. Bake for 12-15 minutes.
Enjoy!!!
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50 Comments
Kristina Hippman via FB
thank you for posting- we are wheat & dairy free over here & are always looking for “bread” ideas!
Kristina Hippman via FB
thank you for posting- we are wheat & dairy free over here & are always looking for “bread” ideas!
Sharmista Anthony via FB
I have to make these!! DH has been craving walnuts like crazy this week.
Mommypotamus via FB
Kristina Hippman – - Oh wow, I had no idea ya’ll were doing that. Did you notice Miss T had a sensitivity or was it some other reason? Either way, I hope you love these!!
Kristina Hippman via FB
We are all allergic to dairy proteins, Dan & T can’t do soy, & I can’t do gluten- we see a Natural Wellness Doc in North Arlington that helps a ton. I’ve had bad luck with a lot or of the gluten free premixes- so this is exciting for me!
Rachel
Cara’s menu planner has been so helpful for me also in learning what to cook on the GAPS diet. I’ve held off on making these though because I feel like I am already consuming too many nuts. I eat nuts or seeds on a daily basis as snacks and I’m worried that I’m getting way too many Omega 6′s in my diet. It’s so hard to think of really filling snacks to eat and nuts always appeal to me. Do you think eating nuts on a daily basis is too much while on the GAPS diet? But since you posted this…. I’m thinking these would be great for lunch with some butternut squash soup!
Heather
It is my understanding that nuts in general are higher in omega 3′s than 6′s, so we eat them on a daily basis. They are very filling which is a big deal to this nursing mama!
Daniel
For the record, these are REALLY good.
Daniel´s last [type] ..Bonding Over New Experiences
Daniel
Wait… you HID a batch of these? Where are they??? I’m gonna find ‘em!
Daniel´s last [type] ..Bonding Over New Experiences
Heather
Too late. They’re in my belly.
Sunny Espanet
Do you think this would make a suitable pizza crust?
Heather
Probably not. It’s more flaky than dough-like and most likely won’t hold together. I am playing with some options for a grain-free pizza crust, though, so check back! (I know you will. You leave the best comments! )
Mommypotamus via FB
@Sharmista – They’re incredibly. Seriously. I can say that because it’s not my recipe
Mommypotamus via FB
Kristina Hippman – Yeah, those premixes may not have gluten but they have all kinds of other junk! Let me know how you like these, okay??
Sharmista Anthony via FB
I’m not sure what happened but these were black-bottomed totally burned by the time I’d baked them 10 minutes. is the temp right? I baked at 425* per recipe instructions.
Mommypotamus via FB
@Sharmista – Oh no I am so sorry! I thought my oven was running hot so although I noted that I set it to 400 I still thought the correct temp was 425. I’m changing the instructions to 400 right now. So so so sorry
Mommypotamus via FB
Like, really REALLY sorry!
Sharmista Anthony via FB
It’s okay. Once you scraped off the burnt parts, they were quite tasty. I’ll make them again, just at a lower temp.
Mommypotamus via FB
Oh good. We are out of eggs and I am counting the hours until we get more so I can make these again. Yummo!
Meghan
Where are the eggs in the recipe? I was about to make these and just assumed they would be in the recipe, but I don’t see them listed. Help!
Heather
Hi Meghan – I use eggs to make the hollandaise sauce. You don’t need them for the biscuits, but if you’d like you can add three egg whites to make them fluffier . . . you’ll just need to cook an extra five minutes or so.
Meghan
Oh, cool. I guess I just assumed that there were eggs in the recipe because I can’t remember seeing a nut flour recipe without eggs! (I’m on GAPS too =)) Thanks so much!
Heather
Here’s my two cents: If you’re making the hollandaise skip the eggs, but if you’re not add the whites in. I think they’re too dry without the hollandaise
Alicia
I made these and they are YUMMY!, but I have a question. Mine did NOT look like biscuits, they spread all out like a thin cookie. I mixed this in my BlendTec blender, and was having trouble getting it to mix up so I melted my butter. I am thinking that is probably what I did wrong, what do you think?
Thanks!
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Heather
I melted my butter, too. Maybe your BlendTec liquified things too much? Could you maybe try a lower speed? Otherwise I’m at a loss
Alicia
Ok, thanks! Could be the Blendtec then, I may try it in my food processor (it is old and doesn’t work real well, saving for a new one
Alexis D
These look really delicous – walnuts are going on the shopping list for tomorrow
And good to know about the BlendTec because thats what I have as well. I think its a little *too* powerful sometimes so going to get the food processor out for this one!
recipe heather sharmista really kristina
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