Thursday, October 14, 2010

Hello Again, and a recipe

You gave up on me, didn't you?

Well, I haven't given up. I was just changing my diet. I am a big girl that used to be a bigger girl. I have lost 45 lbs this year! I did it using the HCG protocol and by giving up most grains. You could almost say I have gone over to a Primal or Paleo diet, but not quite all the way. My family is eating less grains at home too, but this has been a slow transition. It is not easy to take morning cereal away from your kids.  But when you consider how much carbs, simple or otherwise, they get fed in the course of a day, it is shocking.  My answer is to limit them at home to balance things out.

Anyway, here is a little grain-free, gluten-free biscuit that I adapted from Comfy Belly.  I made quite a few changes and came up with something that my husband and 8 year old really like.  My 3 year old wasn't a big fan.   They are rich and filling and I don't think he was fond of the texture.  The texture reminds me of corn muffins.  Not a bad thing in my mind.  The taste is like those biscuits from Red Lobster that I haven't been able to eat in years.

Grain Free Onion Cheddar Biscuits

  • 1 1/2 cups of almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon of gf baking powder
  • 1 1/2 Tbs dried, minced onion or onion flakes or 1/4 C fresh onion, minced.
  • 1/2 cup of cheddar cheese, grated
  • 2 tablespoons of softened butter
  • 1 egg
Preheat the oven to 330 degrees F.  Place a baking dish, with water in it, at the bottom of the oven to create a crunchy crust on the biscuits.  Combine all the dry ingredients and blend well.  Whisk all the wet ingredients until frothy (has bubbles), and then combine it with the dry mixture.  Blend the dough mixture well and allow to sit for 5 mine (to reconstitute the dry onion flakes).  Spoon dough out into 6 balls on a stick-free or lined baking sheet. I use a stick-free backing mat or parchment paper.  Bake for 15 minutes, and then lower the heat to 300 degrees F and bake for another 5-15 minutes.  Check after 5 minutes as mine were done early.  They end up looking like large cornmeal cookies.

These can be stored in the refrigerator and warmed up later. Reheat at 300 degrees F for about 6 minutes.

I loved these things and they are filling.  You could easily get away with making 8-10 smaller biscuits.  They were delightful as prepared, but I will make a couple of additional changes next time.   I don't think they need the pan of water in the oven.  Given the recipe ingredients, I think they will have a nice crust on their own.  They were nice and moist, but pretty oily.  I am going to try these without the addition of the butter.  If they need more moisture I will add more water or maybe an egg.  They were a little crumbly, so I am more likely to try adding an egg next time.  I would also like to try them with fresh onion and maybe a little garlic.

1 comment:

  1. Great job on the weight loss! Thanks for the biscuit recipe! My theory is that one can never have enough biscuit recipes.
    Kay Guest