Easy and delicious almond flour/meal and flaxseed biscuits that are grain-free, oil-free and vegan! It only takes 4 ingredients (excluding the water and salt) and fewer than 30 minutes to prepare them.
It seems I have a biscuit problem.
Specifically, I cannot get enough biscuits!
It explains, why, after creating my Mind-Blowing Biscuits last week, I plunged right in to another biscuit recipe. In the depths of winter, a good biscuit is everything.
My Almond-Flax Biscuits are certainly everything, despite comprising very little (just 4 ingredients) at all.
*Made in 1 bowl
*Require no rolling or cutting
*Are ready (start to finish) in under 30 minutes
Most importantly, they are delectable. They have a taste and texture similar to whole grain bread, with an accompanying tenderness that belies the absence of added oils.
So let’s make some biscuits! In a medium bowl, whisk the dry ingredients: almond flour or almond meal, potato starch, flaxseed meal, baking powder, and (always optional/adjustable) salt. Add the water, stirring to combine. Place the bowl in the refrigerator for 15 minutes to chill while preheating the oven. This allows the flaxseed meal to soak up the water as well as easy portioning of the dough.
Scoop the chilled dough into six even portions and roll each into a ball. Dip your fingertips in water and lightly flatten each ball into a round shape, about 1/2-inch thick.
Time to bake! These biscuits bake from 11 to 14 minutes, until they are risen and golden brown.
I suspect my biscuit obsession is linked to my love of all things jam/preserves/marmalade :).
Happy baking, everyone!Print
Easy and delicious almond flour/meal and flaxseed biscuits that are grain-free, oil-free and vegan! It only takes 4 ingredients and fewer than 30 minutes to prepare them.
- 2/3 cup almond flour or almond meal
- 1/3 cup potato starch (not potato flour)
- 1/4 cup flaxseed meal
- 1 and 1/2 teaspoons baking powder
- 1/8 teaspoon fine sea salt
- 1/3 cup water
- In a medium bowl whisk together the almond flour, potato starch, flaxseed meal, baking powder and salt. Add the water and stir until completley blended. Loosely cover and refrigerate for 15 minutes. Preheat to 375F. Line a baking sheet with parchment paper.
- Sccop the chiiled dough into 6 even portions; roll each portion into a ball and place, 2 inches apart, onto the prepared baking sheet. With moistened fingertips, press each ball down to about 1/2-inch thick rounds.
- Bake in the preheated oven for 11 to 14 minutes until risen and golden brown. Cool for at least 10 minutes before eating. Serve warm or at room temperature.
Storage: Store the cooled biscuits in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1week, or the freezer for up to 6 months.
Potato Starch: Although I have not tested it, an equal amount of tapioca starch or arrowroot (or cornstarch, if you do not need these to be grain-free) will likely work as alternatives for the potato starch.
- Category: Bread, Biscuits
- Serving Size: 1 biscuit
- Calories: 127
- Sugar: 0.4 g
- Sodium: 170.3 mg
- Fat: 7.8 g
- Saturated Fat: 0.6 g
- Carbohydrates: 13.2
- Fiber: 2.7 g
- Protein: 3.7 g
- Cholesterol: 0 mg