Grain Free Drop Biscuits
As of recently, it is not lost on me to be fortunate enough to have the world’s top doctors just a simple drive away.
Just last week I met with the Boss Lady (as she’s referred to by her own colleagues) for the IBD-AID diet program. Her name is Barbara Olendzki, and she is phenomenal. I wealth of knowledge. Understanding. Kind. A GREAT listener. And a truly master of her studies.
Needless to say, I have just added another incredible doctor to my care provider team for UC (Ulcerative Colitis).
As we were reviewing what a typical day looks like for me, she immediately realized my days are consumed by my son, and he is much so put first ahead of my own needs (and hunger pangs). Barbara mentioned drop biscuits in our meeting. And honestly, all I could think about throughout the rest of the meeting and my drive home were drop biscuits!
How could I possibly enjoy a BISCUIT again. No way. Until, I looked online. And sure enough, Drop Biscuits :)
This recipe is adapted from the UMass Med School Center for Applied Nutrition. You can view the original recipe by clicking here.
Serving: 8 biscuits
You will need
2 ½ cups blanched almond flour
½ teaspoon sea salt
½ teaspoon baking soda
¼ cup canola oil
¼ cup raw, local honey
2 large eggs
1/2 teaspoon freshly squeezed lemon juice
What to do
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the canola oil, honey, eggs, and lemon juice.
Stir the wet ingredients into the almond flour mixture until thoroughly combined.*
Drop the batter, in scant ¼ cups 2 inches apart, onto the baking sheet.
Bake for 15 to 20 minutes, until golden brown or a toothpick inserted into the center of a biscuit comes out clean. Let the biscuits cool briefly on the baking sheet, then serve warm.
Notes
* If you want a more savory biscuit, consider folding in scallions or rosemary!
Lovingly,
TLBS
