|Fluffy Gluten-Free Biscuits|
|Serves: 6 Ingredients |
1 tbsp raw honey
⅔ cup plain cashew kefir
1 tbsp chia seeds
1 cup quinoa flour
1 cup blanched almond flour
⅓ cup ghee ½ tsp sea salt
1 tsp aluminum-free baking powder
How To Make:
Preheat oven to 400ºF and line a baking sheet with parchment paper.
Stir together chia seeds and kefir in a small bowl and set aside to “bloom” chia seeds for 10 minutes.
Combine dry ingredients in a medium mixing bowl. Add ghee and use hands or a pastry cutter to mix.
Mixture should be grainy and coarse. Gradually fold in kefir mixture using a spatula until thoroughly combined and moist.
Transfer mixture to the refrigerator for 10 minutes to chill.
Scoop ¼ cup mounds of dough onto a baking sheet 2 inches apart. Bake for 14-16 minutes. Cool biscuits on baking sheet 10 minutes before enjoying.
|Recipe from Magdalena Wszelaki|