This topic contains 1 reply, has 2 voices, and was last updated by Shelly Binkley Shell 8 years, 1 month ago.

Viewing 2 posts - 1 through 2 (of 2 total)
  • Author
    Posts
  • #8114
    Kate Osborne
    Peter Osborne
    Keymaster

    Makes 8 Biscuit 

     

    2 1/2 cups blanched almond flour

    1/2 teaspoon sea salt

    1/2 teaspoon baking soda

    1/4 cup grapeseed oil

    2 large eggs

    1 teaspoon freshly squeezed lemon juice

     

    Preheat the oven to 350 F. Line a large baking sheet with parchment paper.

    In a large bowl, combine the almond flour, salt and baking soda. In medium bowl, whisk

    together the grapeseed oil, agave nectar, eggs and lemon juice, Stir the wet ingredients 

    into the almond flour mixture until thoroughly combined. Drop the batter, in scant 1/4 

    cups 2 inches apart onto the baking sheet.

     

    Bake for 15 to 20 minutes until golden brown or a toothpick inserted into the center of a

    biscuit comes out clean. Let the biscuits cool briefly on the baking sheet, then serve warm

     

    Enjoy!Smile

    #9378
    Shelly Binkley
    Shell
    Participant

    You didn't mention how much Agave Nectur?

Viewing 2 posts - 1 through 2 (of 2 total)

You must be logged in to reply to this topic.