Monday, June 13, 2011

Grain Free Drop Biscuits

Cashews are my new best friend since I've been on a low phenol diet.  Here, they are paired with almond flour to create a nutrient dense and grain free drop biscuit.  These not too sweet biscuits are wonderful with jam for breakfast, or as a dinner roll.

Nutritionist Naomi Devlin recently wrote about the benefits of soaking nuts, grains and legumes to aid in digestion and improve the texture of baked goods.  Since then, I've been keeping a jar of cashews soaking in the fridge for baking and to add creaminess to my smoothies.  For this recipe, they were soaked 18 to 48 hours.

This particular recipe was inspired by a Classic Drop Biscuit recipe in Elana Amsterdam's cookbook, The Gluten Free Almond Flour Cookbook.  Her book provides so many possibilities to use almond flour in everyday cooking, adding a huge protein and nutrient boost to gluten free baked goods.  I highly recommend it if almonds and eggs are a part of your diet.

Ingredients:

1 cup plus 2 tbsp almond flour
1 cup soaked and rinsed raw cashews
1/4 cup arrowroot powder
1 tsp baking powder (Hain Featherweight is potato based)
3/4 tsp sea salt
1/2 tsp baking soda
2 eggs
3 tbsp oil (I used sunflower to lower phenols)
3 tbsp agave or honey
1 tsp fresh lemon juice

Directions:

Preheat oven to 350 degrees.  Place cashews in food processor with the blade attachment on.  Process until a fine meal forms, taking breaks to scrape off big chunks from the sides.  Add almond flour, arrowroot, baking powder, salt and soda and blend.   Scrape the sides of the food processor.  In a separate bowl, mix eggs, oil, sweetener and lemon juice.  Add this mixture to the food processor and mix well.  Cover a large cookie sheet with parchment (you can use oil in lieu of the parchment but these can be a little sticky) and spoon 3 to 4 tablespoons worth of batter at a time to make about 9 biscuits.  Bake for 13 to 15 minutes.  Source:  www.foodsensitivityjournal.com


This post has been shared with Slightly Indulgent Tuesday and Fight Back Friday.

4 comments:

  1. Looks great! We are moving to grain-free over the next few weeks to help with my sons' gut issues...

    I am "pinning" this recipe to my pinterest so I can remember to make it!

    I think my son has phenol issues, b/c he does get giggly. But after taking out everything from soy to wheat to coconut to dairy, it seems like we can only eat air and water...

    :)

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  2. Wow! Brilliant! My father-in-law lives by himself a thousand miles away and is now GF after an obstructed bowel. I am always looking for things for when he visits or to mail. We hope to go see him soon so I will take this recipe. I will also pass this blog along to some other folks!

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  3. One of my family members did have to use several bouts of the prescription antifungal along with MONTHS of OTC anti-candidals plus the dietary changes to cut down on yeast overgrowth, plus the probiotics and prebiotics to finally heal her gut. I think you are on the right track.

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