Almond Flour Scoop Biscuits

In my attempt to greatly increase beneficial veggies, herbs and spices and lower the sugar and carbs in my diet, I am revisiting some favorite old recipes and sites. One of my very favorite sites is Elana's Pantry. Elana has beautiful, simple to follow recipes using some of my favorite ingredients like almond flour and coconut flour. She has been such a great inspiration and made our gluten free living so much sweeter - especially her gluten free cupcakes!

These days I find that my veggie meals fill me up initially, but my tummy starts to rumble well before my next meal. Adding a little more low carb protein helps balance things out for me. Elana's biscuit recipe is relatively low carb and easy to make, but with my energy levels waning these last few weeks between surgery and the flu I found a way to make them even easier and lowered the carbs further.

While I loved the flavor of coconut oil in Elana's recipe, the coconut oil I have on hand is very strong. I love it at breakfast but it kind of clashes with some meals.

Switching out to an avocado oil gave the finished biscuits a really mild flavor and the same nice texture. Cutting the sweetener out completely still left a delicious biscuit. Adding all the ingredients to the same bowl and scooping each biscuit with a baking scoop (ice cream scoop) cut washing and prep time in almost half. The scoop makes a drop biscuit much more uniformly. Baking them in a 9x13 glass pan that I can store in the fridge meant one less pan to wash, too.  I'm not sure if necessity is the mother of invention or exhaustion is. Either way, it's a win.

I've been using Blue Diamond Almond Flour since our Costco started carrying it. I know that isn't a brand Elana used to recommend but it has worked very well for me. I've also made the recipe vegan because of all I am reading about flax meal again. Still great texture but I'll include the egg/flax information so you can decide what works best for you.

The biggest issue I have with nut flour baking is the calorie content. It is high, but one biscuit is satisfying and makes a big mug of miso soup a meal. It rounds out a smoothie or a salad and holds me over. I just have to resist the temptation to eat several.

Almond Flour Scoop Biscuits

Preheat oven to 350 degrees.

In a large bowl stir together:

1/2 cup Avocado Oil
4 Flax Eggs (4 Tablespoons Golden Flax Meal plus 6 ounces water OR 4 large eggs for non-vegan biscuits)
1 teaspoon Salt - Sea Salt or Himalayan pink are my favorites
1 teaspoon Baking Soda

Once well combined, add:

5 cups Almond Flour

Mix well and don't worry about over mixing like traditional flour. These will still be moist and tender. Once fully mixed take your handy scoop and scoop out 12 to 14 nice round biscuits onto a baking sheet or right into a 13x9 baking pan. After scooping I usually give the round biscuits a little push with the back of the scoop to flatten slightly as in the photo above. Both pans have worked perfectly and whether you leave them round or flatten they bake pretty much the same.

Either pan, bake at 350 degrees approximately 15 - 20 minutes - a bit longer in the baking pan and a bit shorter on the baking sheet. They'll be a light golden when done as in the photo on the right. Be sure to let them cool about twenty minutes or they might be crumbly as in my photo at the top. I store mine a few days in the fridge and bake about once a week. If I want a warm biscuit I just pop it in the toaster oven for a couple of minutes.

Enjoy!

*Or 4 Large Eggs for Non-Vegan Biscuits

Luna's Living Kitchen Gluten Free, Vegan and Amazing!

So many friends had been raving about Luna's Living Kitchen and posting mouth-watering photos on Instagram and Facebook lately so I've been anxious to try it. It's a two and a half hour drive from us so we used a trek to IKEA as an excuse for a visit a few days ago. We are not vegan but we do eat many vegan and vegetarian meals weekly so we looked forward to checking Luna's out.

The restaurant exterior is warm and inviting. There are large planter boxes outside and most of them were full of greens. The tall ceilings, huge windows, spare decor and art make for a cozy yet bright interior. Every single employee greeted us with a smile from the moment we walked in. We sat at the juice bar because all the tables were full.

Jonathon was our gracious server and was happy to tell me which items were gluten free. There was a much better than usual selection to choose from. We ordered an organic juice for each of us. Chris chose the Volcano, a citrus blend with a touch of maple syrup and cayenne. I have an aversion to the smell of maple syrup but when I tasted it I fell in love. I ordered the Zinger which was beet, apple, orange, lemon and ginger. The ginger actually gave it more heat than Chris' Volcano. The sweet and hot combination was delicious. Luna's juices are available at our local Whole Foods, too. Pricey, but a healthy splurge.

One of our friend Josh's recommendation was the Rawco Taco Salad so I was glad it was gluten free. That was my order. How gorgeous is that salad?

Underneath the cilantro and sprouts was a large scoop of crumbled walnuts and almonds. The nuts gave it a crunchy, satisfying feel without feeling heavy. The cashew sour cream and hot sauce combination was a perfect touch - so flavorful! The hot sauce had quite a kick without being too much heat. Cool slices of avocado and crispy veggie/flax crackers made a perfect meal.

It's the kind of salad I could eat every day of the week if only someone would deliver it!

Chris ordered the Living Burrito. It was a collard leaf wrapped around sunflower seed refried beans, cauliflower rice, veggies and the same cashew sour cream and pico de gallo that were on my salad. He inhaled it shortly after I took this photo. 

He loves all things cauliflower so he especially enjoyed the cauliflower rice. Chris loved the combination of flavors and textures and found it to be a hearty lunch (he likes big food!) and also commented that he didn't feel weighed down by this large meal.

I'm going to have to get on Pinterest soon and look up some cauliflower rice and cashew sour cream recipes.

This meal makes me want to up my game when it comes to our vegetarian and vegan meals and make them more creative. Summer is a great time to take advantage of wonderful produce.

Josh had also recommended the Lemon Berry Cheesecake and we shared a beautiful slice while Chris had a coffee. 

Hands down the best cheesecake I've ever tasted and again totally vegan. Just the right amount of crunchy nut crust, plain and fruit flavored layers and perfect to share.

We both loved every part of our meal and our experience at Luna's Living Kitchen. While it is quite a drive I know we'll be back - maybe not as often as I'd like - but I can't wait.

This post has been shared on Gluten Free Wednesdays - thanks Shirley!

November Gratitude - Day Nineteen

My handsome, healthy guys. Love them so.

Today I am thankful for The Feingold Association. We joined the summer of 2005 due to Joe's yellow 5 induced migraines. I was hopeful I would be able to help Joe avoid all dyes and the headaches and migraines that went with them.

Avoiding artificial dyes, preservatives and flavors are only a part of the program but I really thought that was all we would need. But as I read more about the program and spent time on the members' board I realized we needed to try the whole program. That meant starting at stage 1 and removing fruits and vegetables with high salicylates. Apples, berries, grapes and oranges are a few favorites we gave up for a while.

We found Joe did so much better with this new healthier way of eating and surprisingly found he (and I) reacted to some of the stage 2 items we tested back in. We also found we both strongly reacted to cinnamon and he was sad to know maple syrup caused problems for him, too. These last two items are not typically problematic to Feingold members but because we'd kept a food diary we were able to track foods and reactions. Like many other Feingold members we both react to chemical scents. Artificial air fresheners, stinky laundry detergents and perfumes can be tough. But keeping our house free of scents seems to help us deal with other scents better.

We kept our house Feingold safe - all for one and one for all - but Chris and Marc ate what they wanted to out side of the house when Joe was not with them. Marc had things like Butterfingers and Kit Kats and movie popcorn and sodas at work and when out with friends. He was convinced for a long while none of it bothered him. But he finally realized there was a correlation between his headaches and feeling cranky and junk food. So he started eating better on his own.

I'll be honest and say right up front that Feingold was not easy at first and was not our total answer. For many people it is and that is a wonderful blessing.

For us Feingold was the springboard improving our health and we took things beyond Feingold considerably.  I don't know that I could have gotten to this point without Feingold and the amazing members board. Many of the members that helped me are still there helping others.

We no longer consider our diet to be the Standard American Diet. We eat a more plant based, whole food diet with emphasis on naturally gluten free foods and limit our sugar and meat consumption greatly. We consume as many organic foods as possible to lower our exposure to chemicals. These changes have evolved over years in baby steps.

Lots of research into supplementation, incorporating applicable aspects of Body Ecology Diet, Gut and Psychology Syndrome, Specific Carbohydrate Diet and The Westin A Price Foundation and then addressing yeast overgrowth have made a huge difference.

Feingold has been wonderful for our family and I am thrilled to pay my membership dues each year and volunteer some of my time. I am always happy to answer questions and help anyone get assimilated because I of the great moms who were there when I needed them.

Good health and happy kids - that's a lot to be grateful for.


Thanks for this pic Gabby!