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, we all know that but did you know that  some people report dramatically lowered seasonal allergy symptoms from eliminating wheat?  Tell your friends!

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  a dessert topped with creme fraiche and a few blueberries or 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.

  • 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

Once your dry mix is thoroughly combined:

  • add 6 Tablespoons (a heaping 1/3 cup) of cold coconut oil or cold, unsalted pasture butter, broken up into small chunks.

Cut the fat into the dry mix using a pastry cutter until you get a pea sized meal.  Stop combining before it starts to clump together into a ball.

Crumbly flour and butter mixture.

Crumbly flour and butter mixture.

Combine in a separate bowl:

Whip the egg into the buttermilk.

Evan's Cultured Buttermilk is great to bake with.

Evan’s Cultured Buttermilk is great to bake with.

Pour the wet mixture into the dry and fold to combine.

Finished batter resting for a few minutes. The batter will be very wet, but as it sits for a few minutes the coconut flour will fully absorb the excess liquid. Line a baking sheet with parchment paper and scoop out biscuits, I have used 1/4 cup measure as well as an ice cream scoop.  Make them as big – 8 biscuits- or as small – 16 biscuits- as you like.  Use your hands to flatten them a bit into shape. Bake for 18-20 minutes- til browned and set. Eat immediately or let cool completely and keep in an air tight container in the fridge.

Snack time: creme fraiche and warm biscuits!

Snack time: creme fraiche and warm biscuits!

Coconut Bread

This recipe belongs to Kelly and came from her amazing blog:  The Spunky Coconut, lots of other great recipes to check out there but first: bread.  It is gluten-free, grain-free, dairy-free and, if you leave out the touch of molasses, it’s as near as you can get to carb free bread, thank you Kelly!!

A quick note: make sure that your ingredients are room temperature so that the bread cooks evenly.
Made with coconut flour and almond meal, I can't wait for my sprouts to be ready so I can make one of my favorite sandwiches: avocado, sprouts, onion and mayo.

Made with coconut flour and almond meal, I can’t wait for my sprouts to be ready so I can make one of my favorite sandwiches: avocado, sprouts, onion and mayo.

Here’s The Spunky Coconut’s recipe, I made only a few changes:
Wet Ingredients:
1 cup coconut milk, room temperature – use the canned, organic kind.
4 whisked eggs, room temperature
1/4 cup melted coconut oil
1 tbsp apple cider vinegar
1/2 tbsp organic black strap molasses (original recipe calls for 1 tbsp Honey.  The molasses adds 7 grams of carbohydrates along with some nutrition! Omit sweetener entirely for lower total carbohydrate count.)
Dry Ingredients:
2 cups almond flour (I have used both Bob’s and Honeyville in this recipe)
1/2 cup  coconut flour, sifted to remove any lumps
2 tbsp psyllium husk POWDER
1 tsp sea salt
3/4 tsp baking soda
Instructions:
Preheat the oven to 350 degrees.
1) Lay a piece of unbleached parchment paper across the bread loaf pan so that it goes down one of the long sides, across the bottom and back up the other long side.  I used a metal bread loaf pan 4′ x 8′ and it worked perfectly.
2) Grease the two exposed ends of the pan. Set aside.
3) Add dry ingredients to a small mixing bowl and whisk to combine.
4) Add wet ingredients to a medium-sized mixing bowl. Mix with an electric mixer.
5) Add whisked dry ingredients to wet mixed ingredients. Mix with an electric mixer.
6) Using a flexible silicone spatula, scoop half of the batter into the prepared pan, and press it down firmly.
7) Add the rest of the batter to the dish using the flexible silicone spatula, and press down firmly again. (The top should
be smooth and level when you’re finished.)
8) Bake for up to 1 hour. In the metal bread pan I baked my bread for 50 minutes, a knife inserted in the middle came out clean, the top had risen, felt a bit springy to the touch and was nicely browned.
9) Let the bread rest in the pan until cool.
Say cheese- small and very filling, goes great with  soup : - )

Say cheese! A small and very filling little sandwich that goes great with soup.