Jun 24, 2014

Almond Flour Biscuits. Vegan, Oil-free, Sugar-free and Gluten-free!

These biscuits are so moist and delicious! No oil or butter needed here. They’re a great alternative to those white-flour, no-nutrient, lay-in-your-belly-like-lead biscuits. No, they’re not as fluffy. Rather, you know you’re eating something good for you… a bit more substantial.

Anyway, go ahead and try these with a shmear of jam and some homemade cashew cream cheese! They also make a wonderful accompaniment to any savory meal. You won’t be disappointed.

Ingredients:

  • ⅓ cup unsweetened, plant-based milk (I used soy) 
  • 2 tsp apple cider vinegar
  • 2 TBS flax meal + 4 TBS water
  • 1 TBS agave, honey, brown rice syrup or maple syrup
  • 2½ cups blanched almond flour
  • 2 tsp baking soda
  • 1 tsp baking powder
before baking

Directions:

  1. Preheat oven to 325° F.
  2. Add the apple cider vinegar and sweetener to the milk, stir gently and set aside (it will curdle and thicken).
  3. Mix the flax meal with the water and set aside.
  4. Stir the remaining (dry) ingredients together in a bowl.
  5. Add the flax mixture, the sweetener and the milk mixture to the dry ingredients and stir well to combine.
  6. Turn the dough out onto a cutting surface such as a large cutting board or a marble slab.
  7. Shape the dough into an oval, about ¾” tall.
  8. Work in more almond flour if the dough is too sticky, too wet, or otherwise misbehaving.
  9. Use a 2¾” biscuit cutter to cut into biscuits. You could also just use the ring portion of a mason jar lid.
  10. Place on a parchment lined baking sheet and bake for 15-20 minutes, until the edges are golden brown.
Makes about 8 biscuits. Enjoy!

Healthy trails,

16 responses to “Almond Flour Biscuits. Vegan, Oil-free, Sugar-free and Gluten-free!”

  1. Jen says:

    Made these this morning and we loved them. I think I needed to bake them longer for the inside but the outside was getting brown so I took them out at 15min. I made a strawberry compote (1C strawberries + 1 date heated in small pan until mushy) and put that on top. It was really tasty and pretty easy to make. Thanks for the recipe.
    FYI, your instructions don't say when to add sweetener but I stirred in honey with the wet ingredients.

  2. Helyn says:

    Thanks for the great feedback, Jen! I appreciate it. I revised the directions to include the sweetener and I also decreased the oven temp. I think 325 will work better for these!

  3. Anonymous says:

    I was so excited to make these. I miss biscuits with my oatmeal in the morning. They were Great! Can't believe there is no added fat since they are so moist. Just wondering how you store yours. When they're sealed up, they get soggy. Because of this, I put mine in the frig and just reheat in the toaster oven for 5 minutes at 400.

  4. Helyn says:

    So glad you like them! Yes, that's exactly what I do to store them… fridge and then toaster oven! 🙂

  5. sassygirl says:

    this recipe sounds amazing! is natural almond meal equal to almond flour….just
    without the blanching?
    thanks!

  6. Helyn says:

    Hi there,

    Almond meal is not quite the same. It's a courser consistency and I'm not certain how the almond skins would work in a recipe that calls for blanched almond flour. You can find it in many health food stores. Bob's Red Mill has a blanched version. Otherwise you can purchase it from Honeyville or Amazon online at a good price and a quality product here: http://www.amazon.com/gp/product/B0055IRNAC/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

    Hope this helps!
    Helyn

  7. sassygirl says:

    helyn,
    just made these biscuits today and they are fantastic! texture, taste, crumb…
    absolutely perfect. our newest and favorite alternative to bread. thanks much
    for sharing! 🙂

  8. Helyn says:

    Yay! That's terrific. Thanks for the feedback! 🙂

  9. Tracy says:

    Hi Helyn, I want to make these with the strawberry cashew cream…yum! I don't have the blanched almond flour (and living in a very small town, none of my local stores do). In a pinch today, could I sub something else for it? Thanks! Tracy
    PS going to a 4th of July party and making your broccoli Asian salad again…love it 🙂

  10. Helyn says:

    Hey Tracy, I'm sorry but I don't know that a sub would work only because of the fat content in the almond flour… do you have access to "slivered almonds?" They are blanched and most grocery store carry them can make your own almond flour by putting them in a blender in a pinch! Here is a link to a site so you can see what they look like:

    https://www.bluediamond.com/index.cfm?navId=60

    Hope this helps!!

  11. Tracy says:

    Hi Helyn, that helps a lot – thank you! My Vitamix has a flour making jar so I'll just make it that way.
    You are awesome!
    All the best,
    Tracy

  12. sunny says:

    would rice flour work?
    I cant get any other flours seeing as i'm on a trip to sri lanka and really want to make these.

  13. Helyn says:

    Sunny, if you used any other kind of flour you'd have to add some fat… maybe a couple of tablespoons of coconut oil? Let me know how it goes!

  14. Kath Boswell says:

    Just finished making these. Exactly what I was looking for. Using almond flour as a fat, genius.
    I can say, the flavor surprised me. I was not sure how they would compare to my beloved fat laden biscuits. I am sold. These are fabulous. Thanks!

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