I bought some great looking fruit preserves on sale the other day and I really wanted to try them, but I didn't have anything to spread them onto! So, I made these biscuits! They were really good by themselves, but with the sweet topping, they were AMAZING! Yum! With the strawberry on top, it tasted like a dessert - with no sugar at all! Oh, and they smelled fantastic while they were baking - like fresh bread!
I found the biscuit recipe from Elana Amsterdam's, The Gluten-Free Almond Flour Cookbook. I made a few changes and I'll share those with you:
2 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup coconut oil, melted
2 large organic pastured eggs
3 tsp apple cider vinegar
3 tsp chia seeds ground and mixed with 1/4 cup water (forms a gel)
2 tsp water if needed
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper (I use bleach free)
- Grind the chia seeds (I use a coffe/nut grinder) and then mix together with 1/4 cup water in a medium bowl. Let sit to form a gel while you do the next step.
- In a larger bowl, mix together the almond flour, sea salt and baking soda.
- Whisk together the eggs, melted coconut oil, and apple cider vinegar.
- Stir the wet ingredients into the dry in the large bowl until combined. If there isn't enough moisture to thoroughly combine, add a little bit of water.
- Place the batter in small scoops on the parchment paper. You can reshape with your hands if you wish.
- Bake for about 20 minutes until they are golden.
- Let them cool briefly and then enjoy!