- psyllium egg:
- 1/4 cup water
- 1–1/2 teaspoons whole psyllium husks
- 1 teaspoon vegetable oil
- 1–1/2 cups almond flour/almond meal
- 2 tablespoons nutritional yeast (see note for cheese option)
- 1–1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons nondairy millk (see note)
- 1–1/2 tablespoons olive oil
- 1/4 cup packed fresh basil leaves, chopped (see note)
- Preheat oven to 350F. Greasy or spray 9 cups in a standard muffin tin.
- Psyllium egg: In a small bowl or cup, combine water, psyllium, and 1 teaspoon oil; let stand 5 minutes to thicken.
- In a medium bowl, whisk together flour, yeast, baking powder and salt; stir in the milk, olive oil, psyllium egg and basil until blended.
- Divide mixture into 9 portions (about 3 tablespoons each) and shape into a patty about the size of the muffin cup. Place patties in prepared muffin cups.
- Bake in preheated oven for 22 to 25 minutes until just set at center. Transfer to rack and let cool in tin 10 minutes. Remove biscuits from cups. Serve warm, room temp, or chilled.
Milk: Use any dairy milk you like except full fat coconut milk. If you are not avoiding dairy, feel free to use an equal amount of dairy milk.
Cheese: If you are not avoiding dairy, an equal amount of grated Parmesan cheese can be used in place of the nutritional yeast.
Egg: If you eat eggs, feel free to use 1 large egg in place of the psyllium egg. I do not know how other plant-based “eggs” will work in this recipe (you will need to experiment).
Additional Nutrition Highlights:[br]
*Very low in cholesterol/Low in sugar/High in dietary fiber/Very high in phosphorus/High in riboflavin/High in vitamin E.
Storage: Store in an airtight container in the refrigerator for up to 5 days or freezer for up to 3 months.
- Category: Bread, Biscuits
- Serving Size: 1 biscuit
- Calories: 131
- Sugar: 1.2 g
- Sodium: 78 mg
- Fat: 10.6 g
- Saturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 7.2 g
- Fiber: 4.1 g
- Protein: 4.7 g
- Cholesterol: 0 mg