Biscuits
This recipe is from Wheat Belly Cookbook by William Davis, MD
These biscuits don't look pretty but everyone in my family enjoyed them.
1 cup almond meal/flour
1 cup ground golden flaxseeds
4 teaspoons baking powder
4 tablespoons cold butter, cut into cubes
4 egg whites
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together the almond meal, flax seeds and baking powder. Cut in the butter until combined.
In a medium bowl, beat the egg whites on high until soft peaks form. Gently fold the egg whites into the flour ingredients until well blended.
Spoon the dough into 8 rounds on the baking sheet. Flatten to approximately 1/4" thickness. Bake for 15 minutes, or until golden brown.
I added a couple of whole eggs to the leftover yolks, mixed them with almond milk and presto, breakfast.
These biscuits don't look pretty but everyone in my family enjoyed them.
1 cup almond meal/flour
1 cup ground golden flaxseeds
4 teaspoons baking powder
4 tablespoons cold butter, cut into cubes
4 egg whites
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together the almond meal, flax seeds and baking powder. Cut in the butter until combined.
In a medium bowl, beat the egg whites on high until soft peaks form. Gently fold the egg whites into the flour ingredients until well blended.
Spoon the dough into 8 rounds on the baking sheet. Flatten to approximately 1/4" thickness. Bake for 15 minutes, or until golden brown.
I added a couple of whole eggs to the leftover yolks, mixed them with almond milk and presto, breakfast.