Biscuits for Brunch? How in the world could that be good for your health?
These perfect-for-brunching biscuits are low in carbohydrates and rich in healthy fat. This sort of “low Carb” diet has been shown to help control diabetes and has led many people to get off of their diabetes medication completely.
Is low carb right for you?
While I can’t tell you what’s right for you because everybody is different, I would recommend working with a functional medicine professional and finding the lifestyle that fits you. In the mean time, I want to encourage you on your journey to better health by providing you with yummy, good-for-you versions of some of your favorite foods. This biscuit recipe just happens to fit a gluten free, vegan and low-carb lifestyle!
So while I’m not completely against carbs, it is important to avoid the processed junk that’s gunking up our bodies. Think sugary, processed white breads and baked goods, like breakfast biscuits. But never fear, because by focusing on wellness and using a bit of innovation ( aka “Welli”), you can still enjoy this popular breakfast treat.
Though I’m not a biscuits and gravy fan, I do love these biscuits warmed with a slurry of blueberries and coconut butter.
Grain Free Biscuits
- 1/2 cup Tigernut Flour
- 1/4 cup almond flour
- 1 cup arrowroot starch
- 1/4 cup coconut flour
- 2 Tablespoons baking powder
- 1/2 teaspoon baking soda
- pinch of pink himalayan salt
- 3 Tablespoons coconut oil
- 1/4 generous cup coconut milk
- 1 Tablespoon lemon juice
- optional add-ins: stevia, cinnamon, nutmeg.
Preheat the oven to 350°F and lightly grease a pie pan or baking pan. In a large mixing bowl, sift together all of your dry ingredients (optional ingredients, too). Next add it coconut milk and lemon juice.
Begin to stir and add in applesauce. Continue stirring and adding in coconut oil. At this point, roll up your sleeves and work the batter into a ball. Roll the dough out evenly about 1.5 inches. Find a water glass, or better yet, a biscuit cutter and begin to cut out biscuits.
Set dough in baking pan and bake 26-30 minutes (a little underdone is okay).
Top with butter and syrup or gravy, or as I prefer, a slurry of coconut butter, coconut milk and blueberries… messy but delicious!
*source – CSIRO