Classic Drop Biscuits
Prep:
|
Cook:
8 biscuits
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Ingredients
2½ cups almond flour
½ tsp sea salt
½ tsp baking soda
¼ cup canola oil (or can substitute with olive oil or avocado oil)
¼ cup honey - Local is best
2 large eggs
1 tsp freshly squeezed lemon juice
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250 grams Almond Flour
½ tsp (2.5 ml) Sea Salt
½ tsp (2.5 ml) Baking Soda
59 ml Canola Oil (Or can substitute with olive oil or avocado oil)
59 ml honey - Local is best
2 large eggs
1 tsp (5 ml) Freshly Squeezed Lemon Juice
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Rating
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Dietary Therapies
IBD-AID P2
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 350 F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the canola oil, honey, eggs and lemon juice.
- Stir the wet ingredients into the almond flour mixture until thoroughly combined.
- Drop the batter, in small ¼ cups, 2 inches apart onto the baking sheet.
- Bake for 15 to 20 minutes, until golden brown or a toothpick inserted into the center of a biscuit comes out clean. Let the biscuits cool briefly on the baking sheet, then serve warm.
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Nutritional Info
Storage
Notes
For SCD, it is preferred to use olive oil or avocado oil.
Used with permission from
UMass Medical School Center for Applied Nutrition
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