These light and fluffy Paleo Biscuits are made with almond flour, golden flaxseed meal, coconut flour, and egg whites and you are not going to believe how good they taste. They have a delicious buttery taste to them – even though I don’t use butter…that’s one of the benefits of getting a really good walnut oil. This recipe is so good for brunch with our Paleo Sausage Gravy or some fresh fruit jam. This is one of Angel’s favorites. I always make them for the holidays or special occasions for breakfast.
So I’m sitting inside on a beautiful day, alternating between working out and updating our blog while Angel is out working. I’m thinking it is a beautiful day though, so I’m going to go for a run in my favorite barefoot running shoes, my Vivos (mine are the EvoII). And hopefully, get a little sun in the process. But before I can escape the confines of our office, I gotta finish this post!
½ cup Almond Flour
¼ Golden Flaxseed Meal
¼ cup Coconut Flour
1 tsp Baking Powder
1 Tbsp Walnut Oil
6 Egg Whites
½ tsp Coarse Sea Salt
Coconut Oil Spray
Preheat the oven to 400 degrees Fahrenheit.
Spray 4 large muffin tins with coconut oil. Set aside.
In a large bowl, combine the almond flour, flaxseed meal, coconut flour and baking powder. Mix thoroughly.
In a food processor or blender, combine the walnut oil, coarse sea salt and egg whites.
Blend until frothy, then add the mixture to the dry ingredients. Try not to mix this too much…just enough so that all ingredients are wet.
Fill the pre-oiled muffin tins with the batter to about halfway full. Place the muffin tin on the middle rack for about 15 minutes. The tops should be browned a little and the muffins should slide out of the tins easily.
This recipe is Vegetarian!
Makes 4 biscuits