Savory Grain-free Biscuits
I’ve been eating Paleo* for the past few weeks which, among other things, means no grains, but I was in the mood for a biscuit to go with the Hubbard squash soup that I had just made. Pairing a yam with coconut flour and almond meal provided the base for these biscuits, while herbs and sautéed onions added nice flavors. Since baked goods without gluten and the gums tend to be flat, crumbly and dry, I served the biscuits with a generous pat of butter.
*For more information on eating Paleo, refer to the infographic at bottom of this post.
INGREDIENTS
1 yam (yellow) (equivalent to 1 cup mashed)
1 cup almond meal
1 cup coconut flour
3 eggs, whisked
1/4 large white onion, diced (1/2 cup)
1/4 cup coconut oil or melted butter
1 teaspoon baking powder
1 teaspoon thyme
1 teaspoon parsley
1/2 teaspoon garlic powder
1/4 teaspoon granulated kelp
Pinch of red pepper flakes
1/2 teaspoon salt
PREPARATION
Preheat oven to 375 degrees.
Wash and peel the yam and cut into large chunks. Place in a pan of water and bring to a boil. Cook until soft, remove from heat and drain. Place yam in a mixing bowl and mash with a fork.
Sauté onion in a teaspoon of coconut oil until translucent and starting to turn brown. Remove from heat and add to mashed yam.
Add the eggs and melted coconut oil (or butter) to the yam mixture and mix well. Add all of the dry ingredients and mix well.
Line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet. Try to make them equal in size so they bake evenly. Since the biscuits don’t rise, I flatten them a bit so that the centers won’t end up gooey and undercooked.
Place in oven and bake for 18-20 minutes. Serve warm with grass fed butter. (I know butter is not Paleo, so you can skip this part, but these biscuits were so much better with the extra fat).
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