When the first version of this recipe came my way I was thrilled to try out a healthy wheat free biscuit. The original recipe was far to greasy and had eggs. So, as with many things through experimentation distinct variations evolved with the beloved biscuit theme that include this Vegan version made with Temple Taste Persian Masala.   And best of all this recipe is fun and easy to make (especially once you have done it a couple of times) and a super yummy treat without wheat that will Love up the one’s you Love. Praises to the whole food industry that brings us almond flour and the loving hands that make us good things to eat!

Ingredients:
2 c. Almond Flour
2 T. Golden Flax Seeds
1/4 c. Purified Water
1/2 c. Virgin Coconut Oil
2 T. Arrowroot Powder
1 T. Temple Taste Persian Masala
1-2 T.  Monk Fruit granulated or Raw Sugar
1 t. Baking Powder
1 t. Baking Soda
1/2 t. Real Salt
Garnish: Sprinkle biscuits with 1 t. monk fruit granulated or raw sugar 1/2 t. Persian masala mixed together
Additional items: parchment paper, rolling pin or large jar, biscuit cutter or small jelly jar.
Note: if you appreciates a subtle taste of sweet 1 Tablespoon of sweetener is sufficient and for a bolder taste of sweet use 2 Tablespoons.

Directions:
Soak 2 Tablespoons flax seeds in 1/4 cup of purified water overnight or for a couple of hours.
Preheat oven 350 degrees.
Place bowl of soaked flax seeds in a blender or bullet with 1/2 c. Virgin coconut oil and blend until the seeds are macerated and the mixture is smooth and creamy. Place the creamy flax seed blob into a medium bowl and add the following ingredients: 2 cups almond flour 2 Tablespoons arrowroot powder, 1 Tablespoon Temple Taste Persian Masala, 1 Tablespoon granulated monk fruit or raw sugar, 1 teaspoon baking powder and baking soda and 1/2 teaspoon real salt.
Combine all ingredients melding the dough together with a spoon and your hands. Form a dough ball and place it between 2 pieces of parchment paper. (If the dough is too soft and sticky you can firm it up by placing in the refrigerator for 10 minutes.)
To roll out the dough use a rolling pin or large mason jar (1 quart or 1/2 gallon) to flatten the dough evenly to about half inch thickness.
Now use a smaller mason jelly jar (4oz jar, 2.5 inches in diameter) or a biscuit cutter to cut out the biscuit shapes.
Place biscuits on a cookie sheet covered with parchment paper for easy clean up and Bake at 350 for 12-14 minutes.
Garnish: Once biscuits are baked sprinkle with blend made of 1 t. sugar and 1/2 t. Persian masala.

 

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