These biscuits were a happy experiment. They are super healthy, I love the texture, and they taste like any bread made with nut flours. The Trim Healthy Mama baking blend is a nice mixture made with: oat fiber, organic coconut flour, golden flax meal, collagen, almond flour, and konjac extract powder. I haven’t experimented with just using almond flour, or an almond flour/coconut flour mix yet, but if you choose to do just almond flour, keep in mind that your recipe might not need as much non-dairy milk. Coconut flour tends to soak up quite a bit of liquid, though. If you use a coconut/almond flour mix, you will need some milk in there. Your mixture should look like this (the consistency of a regular dough):
Just for reference, my flaxseed mixture looked this after I let it sit for 10 minutes (it should be gelatinous):
And before baking:
And after baking (they were actually quite moist inside, but I’d imagine if you baked them much longer than 15 minutes they might get more crumbly):
These are made with butter because my issue with dairy is casein protein. If your issue is with lactose, you can use ghee instead.
- 2 Cups Trim Healthy Mama Baking Blend (or almond flour--not meal, as almond meal can have a gritty texture)
- 2 Tsp. baking powder
- ½ Tsp. Salt
- 2 Tbs. ground flaxseed
- 6 Tbs water
- ⅓ Cup Butter (use ghee if you need lactose free -- butter is free from casein protein)
- ¼ Cup Non-Dairy, Unsweetened Milk (I use an unsweetened coconut/almond milk blend)
- Preheat oven to 375. Line a baking sheet with parchment paper.
- Mix 2 tbs ground flaxseed with 6 tbs water in a small bowl. Let soak for at least 10 minutes.
- Mix dry ingredients in separate bowl. Make a well in the center.
- Melt butter. Pour into center. Pour in flaxseed mixture and non-dairy milk. Mix. If batter is still dry and not a dough consistency, add a tbs of non-dairy milk at a time until it has a slightly wet, doughy consistency.
- Roll into balls and place on parchment paper. Flatten with the palm of your hand just slightly. They should be about 2 inches in diameter once flattened.
- Bake for 15 minutes.
- Makes about 18 rolls.