Grain-Free Breakfast Biscuits
Unfortunately, many of the breakfast foods we hold near and dear to our hearts are not great for our gut health. Biscuits, bagels, muffins, pancakes, and waffles are typically made with flour, an acellular carbohydrate that, consumed in excess, can feed bacterial overgrowth in the small intestine. These grain-free breakfast biscuits provide a more gut-friendly way to enjoy a traditional baked good for breakfast by swapping out grain-based flour for grain-free coconut and almond flour. You can bake a batch of them in advance or enjoy them fresh out of the oven alongside the One Pan Breakfast Hash on a leisurely weekend morning.
Ingredients:
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 1/2 tbsp coconut oil, chilled
- 6 eggs, whites only. Hold onto the yolks for use in another recipe.
Instructions:
- Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper.
- Mix together almond flour, coconut flour, and baking powder. Add coconut oil and use your hands to break it up until crumbly. Set aside in the fridge.
- Use a hand mixer to whip the egg whites until stiff peaks form. Then, fold the whites into your chilled flour mixture.
- Scoop the mixture onto the baking sheet using an ice cream scoop and gently flatten the top. Bake for 20 minutes or until golden brown.
- Remove from the oven. Let cool, then enjoy!
Tips:
- One serving is one biscuit.
- Serve these biscuits with butter or ghee.
- This recipe was developed and tested with Bob’s Red Mill Coconut Flour. If you use another type of coconut flour, note that your results may vary.
