Saturday, October 24, 2009
More fun with grain free baking! (dairy-free too!)
As mentioned in the previous post, I'm experimenting with coconut and almond flours, attempting to replace all of the other gluten-free flours that I've become accustomed to using. Here is a very nice drop biscuit recipe (casein-free cousin to the garlic cheese biscuits) which uses both almond and coconut flours, as well as a bit of flax meal; my husband says they taste very much like Bisquick biscuits, only better.
I like the flavor and the texture of the almond-coconut flour combo.....I will continue to experiment! :)
Ingredients: (updated 10/26/09 and again on 11/26/09)
1/4 C coconut oil, melted
1/4 tsp salt
1/3 C coconut flour
1/4 C almond flour**
1 1/2 T flax meal
1/2 tsp baking powder
1-2 T agave syrup (optional)
Preheat oven to 350 degrees.
In a large bowl, whisk together the eggs and coconut oil (and agave if using) thoroughly. Combine the salt, coconut and almond flours, flax meal and baking powder in a separate bowl, then stir into the egg-oil mixture, blending well.
Drop by spoonfuls onto a baking sheet lined with parchment paper. Bake for approximately 16-20 minutes (start checking them around 16 minutes), until beginning to develop golden-brown spots on tops. Makes 8 biscuits.
**Note: I am following Elana Amsterdam's suggestion and using ONLY finely ground blanched almond flour. Some almond flours on the market simply are not fine enough to give a good texture to baked goods. For example, Bob's Red Mill Almond Flour just doesn't work. The flour that I'm currently using is Honeyville's Blanched Almond Flour.
Another recipe I made recently was Elana's Chocolate Chip Brownies; I followed her recipe exactly, so you can click on the link above as I don't plan to publish her recipe here. :)
My family LOVED them! As you can see from the pictures, they look like luscious and decadent chocolate treats....but they are actually very healthy compared to most brownies out there.