Y’all, I need some type of bread in my life! I’m gluten free, dairy free, grain free (feel free to fill in the blank here because you might just be right) but... some days... a girl needs a freaking biscuit!
You know what I'm talking about... These aren't the the made of nothing, taste like flour things that come out if a can, no ma'am! These are the stuff of dreams! Oh... you thought we had to give all of that when we started eating healthy? Nope!
Part of what I share with my clients is that we don't have to be miserable to be healthy. There are MANY ways to re-vamp and tweak traditional recipes and STILL have the comfort foods we crave without falling off of the proverbial wagon.
Just imagine. Hot out of the oven, crispy on the outside, fluffy on the inside, steamy when you break into it because you need whatever you’re going to slather it with to melt... BISCUITS!!! (My boys like grass fed butter and raw honey).
Now that you’ve all come to the dark side, let me tell you that these are actually pretty darn good for you! They’re made with high fiber coconut flour, healthy extra virgin olive oil, arrowroot flour, grass fed gelatin, sea salt and organic coconut milk. (Isn't whole food beautiful)???
They go pretty quickly at our house, but freeze beautifully too. They're perfect for breakfast sandwiches (think egg and avocado, yum) to dunk in a bowl of hot soup or to use with my AIP country gravy recipe (coming soon)! Try a batch and tell me what you think. Make sure to share with all of your health seeking friends who might like a ridiculously fun and tasty new bread recipe!
(Recipe by Angela Grover, NTP, Pattern For Health LLC, all rights reserved).
2 Cups Arrowroot Flour
1 ¼ Cups Coconut Flour
1 ½ tsp. cream of tartar
1 tsp. Himalayan salt
½ tsp. baking soda
2 tsp. grass-fed gelatin
½ Cup + 2 Tbsp. Extra Virgin Olive or Avocado Oil
1 ½ Cups dairy free milk (I use coconut)
Preheat oven to 350.
Mix all of the dry ingredients in a large bowl making sure there are no lumps. Add wet ingredients and mix well.
The dough will be soft. It doesn’t roll and cut like traditional biscuits. Gently roll a ball of dough (oversized golf ball or so) place it on your baking sheet and partially flatten into a biscuit shape with your hand or the bottom of a glass.
Bake for 18-20 minutes, or until slightly browned and crackled (see photo for doneness example). I like to bake turn them over about half- way through and use the convection setting on my oven to get the outside extra crispy. You may need to bake them for a few more minutes). This recipe yields between 10-12 biscuits, depending on the size. Use within 3 days or freeze for best results.
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