Grain-Free “Biscuits” (“Panini” Senza Grano)

Grain-Free "Biscuits" - The Clean Gourmet

I’ve made these grain-free biscuits dozens of times and they never disappoint.  They pair great with sweet spreads, such as jam or lemon curd, and are perfect for savory accompaniments too, such as cheese or gravy.

Grain-Free "Biscuits" - The Clean Gourmet

Since they are quite neutral, you can add a dollop of preserves in the middle before baking or fold in savory herbs and cheese.  Perfectly customizable.

Grain-Free "Biscuits" - The Clean Gourmet

These require very few ingredients so they’re easy to whip up and are grain-free, gluten-free and dairy-free.

Grain-Free "Biscuits" - The Clean Gourmet

Ingredients:

3.5 cups blanched almond flour (I use Honeyville)

¾ teaspoon baking soda

1/4 teaspoon salt

4 large eggs

1 tablespoon neutral oil, such as avocado oil or grapeseed oil (coconut oil works if ingredients are room temperature)

2 teaspoons honey

1 teaspoon apple cider vinegar

What to do:

In a medium mixing bowl, whisk together almond flour, baking soda and salt.  In a small/medium mixing bowl, whisk eggs, oil, honey and vinegar together.  Add wet ingredients to dry ingredients and combine with spatula.  Spoon batter into muffin tin to make 10 biscuits. Bake 15 mins in 325 degree Fahrenheit oven. Let cool in muffin tin for 5-10 mins before removing to cool completely.

Store in an airtight container at room temperature for up to one day and in the refrigerator for up to 4 days (they freeze very well also- just be sure to halve before freezing).

Grain-Free "Biscuits" - The Clean Gourmet

 

Ingredienti:

350 grammi di farina di mandorle

3/4 cucchiaino di bicarbonato di sodio

1/4 cucchiaino di sale

4 uova

1 cucchiaio d’olio neutro, tipo olio d’avocado oppure olio di vinacciolo (va bene olio di cocco se gli altri ingredienti sono a temperatura ambiente)

2 cucchiaini di miele

1 cucchiaino di aceto di sidro di mele

Cosa fare:

In una scodella media, frustate assieme la farina di mandorle, il bicarbonato di sodio e il sale.  Dentro una scodella più piccola, frustate le uova, l’olio, il miele e l’aceto.  Unite gli ingredienti morbidi a quelli secchi e incorporate con una spatola.

Trasferite la pastella a cucchiaiate in uno stampo da muffin, facendo 10 muffin.  Infornate per 15 minuti a 160 gradi centigradi.  Lasciate raffreddare per 5-10 minuti prima di toglierli per farli raffreddare completamente.

Mettete via in un contenitore a tenuta d’aria per un giorno a temperatura ambiente o per 4 giorni in frigo (stanno benissimo nel freezer, basta che li dimezzati prima).

Grain-Free "Biscuits" - The Clean Gourmet

3 thoughts on “Grain-Free “Biscuits” (“Panini” Senza Grano)

  1. Pingback: Vanilla Plum Kuzu Preserves (Conserva di Prugne alla Vaniglia con Kuzu) | The Clean Gourmet

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