Biscuits, Almond/Flax
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Almond Flour 1 cup Flax Seed Meal (ground flax) 1 tsp Baking Powder 1/2 tsp Baking Soda 1/4 tsp. Salt1/4 cup Organic All Vegetable (Palm) Shortening 2 large Eggs2 tsp Apple Cider VinegarOptional ingredients (not counted in the nutrition info):1. 1 tsp onion powder, 1/2 tsp dill weedOr:2. Shredded cheddar cheese and fresh chopped rosemaryOr:3. 1 tsp. Cinnamon and sweetener of choice
Preheat oven to 350F; line a cookie sheet with parchment paper.
In a medium bowl mix together the almond flour, flax meal, baking powder, baking soda and salt. (Add optional ingredients) Cut in the shortening.
In a small bowl mix the eggs and vinegar together with a fork. Then stir the egg mixture into the almond flour/ flax meal mixture until well combined. Divide into 8 portions and drop onto the parchment covered cookie sheet. Flatten each mound slightly. Bake at 350 for 15 minutes. Serve warm.
Serving Size: 1 biscuit (recipe makes 8)
Number of Servings: 8
Recipe submitted by SparkPeople user ANTIOCHIA.
In a medium bowl mix together the almond flour, flax meal, baking powder, baking soda and salt. (Add optional ingredients) Cut in the shortening.
In a small bowl mix the eggs and vinegar together with a fork. Then stir the egg mixture into the almond flour/ flax meal mixture until well combined. Divide into 8 portions and drop onto the parchment covered cookie sheet. Flatten each mound slightly. Bake at 350 for 15 minutes. Serve warm.
Serving Size: 1 biscuit (recipe makes 8)
Number of Servings: 8
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 223.3
- Total Fat: 19.2 g
- Cholesterol: 46.5 mg
- Sodium: 230.0 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 5.5 g
- Protein: 7.6 g
Member Reviews