More sharing of my favorite gluten free recipes today but this post isn’t quite as stressful for me because I didn’t come up with it, it’s an adaption of this recipe for Almond Flour Drop Biscuits which originated in The Gluten-Free Almond Flour Cookbook (To go back even further I originally heard of these delights from a friend of mine, Jamie at This Lunch Rox – a fun resource blog for cooking clean for kids). This is a “splurge” item for me and I only make it every few months (…because I can pretty much eat the entire batch if I allowed myself) but it’s just so delicious. You can change up the “add in” ingredients for variety or just stick with the basic recipe and you will not be disappointed. For those of us that don’t eat bread it’s a very satisfying little biscuit treat.
I use Honeyville Almond Flour, it’s the best price I have found and I use it in everything. Which reminds me, I need to reorder after last night’s weekly baking of my Gluten Free Oatmeal Raisin Cookies. We go through that big bag fast! I order my coconut oil, Himalayan salt & baking soda from Vitacost (that link will give you $10 off). Coconut oil is in a solid form at room temperature but quickly melts when warmed slightly. I love this stuff, and use it in very often in cooking (and yes, in my hair). It does give a hint of a coconut flavor but don’t write it off until you have tried it. I considered myself not a fan of coconuts before discovering it!
- 2 1/2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1/4 cup coconut oil melted (ghee, melted butter or oil of your choice would also work)
- 1/4 cup honey
- * 2 tbls chopped fresh rosemary (optional)
- * 2-1/2 tbls shredded Parmesan (optional)
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a large bowl, combine dry ingredients. In a medium bowl, stir together the coconut oil, honey, and eggs. Stir the wet ingredients into the flour mixture until thoroughly combined. Roll balls of about 1/4 cup of batter and place 2 inches apart on the baking sheet, flattening them a bit. They will spread slightly.
- Bake for 15 to 20 minutes or until golden brown and a toothpick inserted into the center of a biscuit comes out clean. Let cool briefly on the baking sheet. Serve warm.
- These are rich so I tend to make 9 smaller biscuits but have made 6 larger as well.