Living Grain Free - Coconut and Almond Flour Biscuits

I've been trying to find a grain free biscuit recipe that has all the goodness of fiber, protein and low carb. I wanted to find away to use coconut flour and almond flour and coconut oil and came up with this recipe that I think is a winner in my family. I don't miss grain much anymore, but if I did decide to eat the bun on my burger, I would usually end up with joint pain and feeling of dry skin and bloating. Giving up grains was not that hard to do since I know it does effect my health and for some reason having an auto immune inflammatory disease is a great reminder to stay away from wheat or other grains, thanks to Wheat Belly written by William Davis MD, I have learned so much and am still learning about all the more reason why a change in what we eat can make a huge difference in how we feel. Here is my recipes that can be modified in many ways.


MY CATS EAT GRAIN-FREE CAT FOOD TOO!! I've gone grain free, gluten free and experimenting with many recipes using almond flour and coconut flour The wheat and grains today are so over processed and causes so many flareup with my arthritis, and finding an alternative nut flour is the most amazing feeling of happiness..I don't worry about fats, too many calories, or heating almond flour..I do not eat biscuits often, but its is a treat on a Sunday morning, eating a grain-free biscuit, drinking my coffee with coconut oil and heavy whipping cream, poached egg and bacon. Blanched Almond Flour is the best almond meal you can find on the market. Made from skinless California almonds with no additives or fillers, this nut flour is milled to a very fine consistency that produces amazing results especially for low carb baking! What's the difference between Blanched Almond Flour and Natural Almond Flour? Natural Almond flour has the skins on it..that's all...more nuttier flavor. I use the blanched almond flour in this recipe. Shelf-Life: Stores for 6 to 9 months. Almond flour may also be refrigerated or frozen for storage purposes. But if you are going to do alot of baking with almond flour, in my opinion it is best to make fresh batches of biscuits each time 

I use 6 egg white to make the biscuit fluffy and they will be dense, but the texture is awesome to spread butter, or cheese or even sugar free jam..is it easy to make your own fresh, no artificial sweeten jams
RECIPE:
6 eggs whites -hormone free, cage free hen eggs are the best!!!
 3/4 cup blanched almond flour
 1/4 cup coconut flour
 1 teaspoon baking powder
 1/4 teaspoon salt(sea salt)
 1 tablespoons coconut oil, make sure it is hard, not melted
 3 tablespoon of cold butter cut in cubes
***chill the mixture in the frig for about 15 minutes
 Preheat oven to 400 degrees.
 Line a baking sheet with parchment paper
 In a medium bowl whisk egg whites until they form peaks.
 Fold the egg whites into the chilled flour mixture
mix gently well drop the biscuit dough onto the parchment paper, flatten 3/4 inch with fork or by hand

*One trick I found is to make sure the butter and coconut oil stay cold, and work fast to get the dough incorporated
Bake for 15-18 minutes, or until the tops are golden brown, brush with coconut oil to get a crispy crust.

For a sweet treat, add cinnamon and sprinkle stevia or truvia
The almond flour is rich in protein, coconut flour is high in dietary fiber and protein, and is gluten-free. It has more fiber than gluten-based grains

 My personal choices to purchase these product from: where to buy good quality coconut flour
TROPICAL TRADITIONS-http://www.tropicaltraditions.com/organic_coconut_flour.htm 
good qualityVirgin Coconut Oil-http://www.tropicaltraditions.com/virgin_coconut_oil.htm

Where to buy almond flour-you want to buy the almond flour that is super fine, for this recipe, the natural almond flour has the skins left on are great for making crunchy topping or sprinkle over yogurt. HONEYVILLE-http://shop.honeyville.com/blanched-almond-flour.html?gclid=CPnZh-Wq_bwCFdBcMgodoDkATw 

DIGESTIVEWELLNESS-https://www.digestivewellness.com/itempage-1025-24-11-1560.html

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