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 post for you! You are not going to believe these biscuits. They are fluffy and light and have a delicious buttery taste to them – even though I don’t use butter! I really worked out the kinks on this for you. So good with our Gravy or some fresh fruit jam or even for dinner! These things are just fantastic – I really hope you like them!
½ cup Almond Flour (Bob’s Red Mill is OK)
¼ Golden Flaxseed Meal (you can use regular too, just comes out a little more like wheat)
¼ cup Coconut Flour
1 tsp Baking Powder
1 Tbsp Walnut Oil
6 Egg Whites
½ tsp 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 Bullet, combine the walnut oil, 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 (should be about halfway full). Place in the middle of the oven for about 15 minutes (for me, exactly 15). The tops should be browned a little and the muffins should slide out of the tins easily.