Скачать или смотреть Grain Free & Gluten Free Almond Biscuits | Recipe Below 👇

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Gluten-Free Almond Biscuits (bonus recipe below)
Yield: 12
Ingredients:
3 1/3 cups blanched almond
1/3 cup coconut flour, sifted, plus more for rolling out the
2 eggs
1/3 cup maple syrup
1/4 almond milk
2 teaspoons apple cider vinegar
1 teaspoon baking soda
4 teaspoons almond extract
1/2 teaspoon sea salt
1/3 cup coconut oil
Method:
1. Line a half-baking pan with parchment paper & set aside.
2. Preheat the oven to 350°F.
3. In a bowl, combine the flour, eggs, maple syrup, almond milk, vinegar, baking soda, and salt, mixing until combined. Then, add the coconut oil.
4. Place the dough on a flat surface and lightly sprinkle with coconut flour.
5. Gather the dough into a ball and roll it into a 1/2-inch-thick circle. Then, use a round cutter to make biscuits. Gather the remaining dough into a ball and repeat the process until it has been used.
6. Place the biscuits on a parchment paper-lined baking tray.
7. Bake for 12 minutes, turning the biscuits after 8 minutes of baking.
8. After 12 minutes, remove the biscuits from the oven and allow them to cool slightly on a wire rack before serving.
Served fresh, but to have them on hand at all times, they can be stored in an airtight container in the refrigerator for 5 days or in the freezer for 6 months and rewarmed in a low oven or enjoyed chilled. If frozen, thaw overnight in the fridge before warming.

Bonus Recipe: Strawberry Compote:
Ingredients:
6 strawberries cut into quarters (stem and leaf removed)
1/4 cup granulated sugar
1 teaspoon fresh lemon juice
Method:
Place the cut strawberries, sugar, and lemon juice into a small pot.
Place the pot over medium to low heat and simmer until it becomes a jam-like consistency.
Remove from heat, allow to cool, and serve or store in an airtight container in the refrigerator.

Biscuit recipe inspired by Meals Made Simple by Danielle Walker.