Nut and Seed Flour “Biscuits”

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The taste and texture of these “biscuits” satisfy my desire for good home baked biscuits even though I make them in a muffin pan.  This recipe contains only flours from nuts and seeds, which in my experience results in less inflammation and weight gain.

Quinoa is actually a seed and packed with nutrition!  It contains all eight essential amino acids and is a complete protein.  Combined with the high protein, high fiber Almond and Coconut flours these biscuits offer a good addition to any meal or as a snack.  I like to dab on some Almond Butter (sweetened with a few drops of liquid stevia) as a high protein snack in the afternoon.

Each biscuit has 5.4 grams of Protein, 3.3 grams of Fiber, and a low 7 grams of carbs.

I hope you will try this recipe, it’s very quick and easy!

Makes 6

In large bowl add:

3/4 cup Almond Flour

2 Tbsp. Quinoa Flour

2 Tbsp. Coconut Flour

1/2 tsp. Real Salt

1/4 tsp. Powdered Stevia

2 tsp. Homemade “Corn-Free” Baking Powder

2 Tbsp. Baking Powder

2 Tbsp. Ground Flax Seed

Mix all above ingredients in large bowl with large wire whisk.

Then add:

1/2 cup water

2 Tbsp. melted Butter or Coconut Oil

1 large Egg

Bake in muffin pan greased with butter or coconut oil, filling each section 2/3 full.  Bake 375F for 20 minutes or until toothpick comes out clean.

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