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!
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.
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.
I found this recipe on Nourished and Nurtured website. It’s a high protein, high fiber, low carb bread. I’ve been making it and enjoying having bread to eat, since I’ve cut out wheat products from my diet the last few years. I must say that this bread is a lot like a cake and I love eating it with butter and my homemade sugar-free maple syrup on top!
2/3 cup coconut flour
3/4 cup almond flour
1/2 cup plus 2 Tbsp. butter
1 Tbsp. honey or 30 drops liquid stevie or 3 Tbsp. coconut sugar
1 1/2 tsp. apple cider vinegar
3/4 tsp. sea salt
3/4 tsp. baking soda or 2 tsp. Baking powder and no vinegar
- Melt butter in a small saucepan over low heat. Turn off heat and allow to cool a bit. Stir in the honey and vinegar.
- Break the eggs into a medium bowl. Add the salt, baking soda, almond flour, and butter mixture. Mix together with mixer.
- Measure out the coconut flour. It will need to be sifted.
- With mixer, mix the sifted coconut flour into the other ingredients very well. Mixture will be very thick, but don’t add any liquid.
- Spoon the batter into a well-buttered 8.5″x 4.5″ loaf pan.
- Bake at 300 degrees F for about 45- 55 minutes. It will be done when it is set in the middle (check by pressing lightly in middle or when toothpick comes out clean).
- Let cool for about 15 minutes, then use a spatula or knife to go around the edges. Invert the pan and transfer loaf to a cooing rack. Cool completely.
- Wrap tightly with plastic wrap. Store in the fridge or freezer. I like to slice it fairly thin and place waxed paper between the slices and store in the freezer.
- Coconut Bread (livinglifepurely.com)
- Paleo Coconut Loaf (shrinkinginkdgirl.com)
- Recipe: Paleo Banana Bread (samuelsidler.com)
Each waffle has 262 Calories, 11 grams protein, 4 grams fiber, and 21 grams fat. They are very filling! I like to fry an egg and put on top of a waffle with my Homemade Sugar Free Maple Syrup for breakfast or a light evening meal. The added egg brings the protein up to 17 grams! I usually have waffles in my freezer; just pop one in the toaster – it’s fast and filling!
Makes 10 (using 1/3 cup batter each)
1/2 cup Almond Milk
1/2 cup water
4 large eggs
4 Tbsp. butter – melted
1 teaspoon vanilla
1 1/2 c. almond flour
1/2 c. oat bran
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon Stevita Spoonable Granulated Stevia
4 Tbsp. ground flax-seed
Heat waffle iron. Mix liquid ingredients in large mixing bowl with large wire whisk. Mix dry ingredients in medium mixing bowl and add to liquid ingredients. Mix well. Batter will thicken as it sets. Pour batter onto waffle iron. My waffle iron requires about 1/2 cup batter per waffle. Cook until barely golden brown.
I freeze waffles, wrapping each in wax paper then put in gallon zip lock bag.
This is a very easy pie to make. I’ve never been much of a pie baker because I’ve had a hard time mastering the crust. This crust is simple and just as delicious! We like Sweet Potato Pie better than Pumpkin Pie!
Makes one 9.5″ deep dish pie
Sweet Potato Mixture
1.3 – 1.5 lbs. or about 3 medium organic sweet potatoes (I use a postage scale to weigh potatoes)
1/2 cup xylitol sweetener (or 1/4 cup xylitol + 1 teaspoon Stevita Spoonable Stevia)
1/2 cup butter
1/4 teaspoon Real Salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional – nutmeg contains Tyramine which can cause migraines)
1/3 cup milk (I use my homemade almond milk)
1 teaspoon vanilla
1 eggs + yolk from crust
Boil sweet potatoes, skins on in a medium pot. Meanwhile prepare and bake crust (recipe below). When potatoes are soft, pour out water and let cool. Remove skins when you can handle the potatoes. Place into large bowl. With an electric mixer, beat sweet potatoes and xylitol until smooth. Add butter, a few pieces at a time beating until melted. Beat in salt and cinnamon. Gradually add milk and vanilla. Add the eggs one at a time beating well after each addition. Spoon mixture into the pre-baked pie shell. Bake 45 minutes at 375 F or until knife comes out clean from the center of the pie. Place on wire rack to cool.
1 cup Almond Flour
5 Tbsp. Oats (I use organic quick cooking)
6 Tbsp. butter
1/4 teaspoon Real Salt
1 Tbsp. almond milk
Add ingredients to food processor. Mix until combined. Press dough into ungreased 9.5″ deep dish pie plate. Brush 1 egg white on top of the crust before baking to keep from getting soggy. Bake crust at 375 F for 10 min. Spoon Pie Mixture into crust and continue with above directions.
Pre-Baked Pie Crust
Fresh Out Of The Oven!
Note: Top it off with Whipped Cream if you prefer. Let me know if you know of any non-dairy, non-soy, natural whipped toppings!
*I can’t take credit for coming up with the gluten-free crust recipe. I wrote it down from a blog and can’t remember which blog it came from. Forgive me, if it’s yours and let me know so I can link back to your blog.