Snacks / flax
Buttermilk Biscuits
Comfort foods can be healthy foods: These grain free buttermilk biscuits will leave you feeling full without the sugar crash or carbohydrate cravings from traditional wheat biscuits. Wheat is a common allergen and with Spring on its way now is a great time to try cutting wheat from your diet: Some people report dramatically lowered seasonal allergy symptoms from eliminating wheat. High quality eggs, buttermilk and butter or coconut oil make these a great source of brain food and lasting energy-perfect for an afternoon snack! The flours, flax and buttermilk are available locally at Berkshire Organics, Guido's and the Berkshire Coop Market. These are perfect for brunch: as a base for Eggs Benedict or topped with Fire Cider Chutney. Oh, and how about biscuits and gravy? Yum! Set your oven to 425 and get baking! First, mix together your dry ingredients, making sure to break up any lumps.
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- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain salt
- 2 Tablespoons almond flour- Bob's Red Mill makes a superior almond flour.
- 2 Tablespoons finely ground flax
- 3/4 cup coconut flour
- add 6 Tablespoons (a heaping 1/3 cup) of cold coconut oil or cold, unsalted pasture butter, broken up into small chunks.
- 1 generous cup of buttermilk- I buy Evan's Farmhouse brand at the coop and I use it to start my creme fraiche too.
- 1 large egg