Herbed Poppy Seed Biscuits -- Gluten free, high in protein, and tasty

These little tasty morsels can be rolled into balls and pressed flat into biscuit form, or rolled flat between sheets of parchment with a rolling pin, and cut into squares. I personally prefer the biscuit form having tried both. The biscuits are tender, flaky, and delicate.

These have no grain flour, and are made up entirely of seeds, nut flour, and coconut flour. The are a great snack, and go well with our chickpea, tomato, and vegetable soup. They are dairy and gluten free, and contain no sugar or other sweeteners. In addition, chia seed helps keep blood sugar levels stable.

ingredients:

2 tbsp coconut oil

1 egg

4 tbsp water

1 tbsp apple cider vinegar

3/4 tsp sea salt

1 tbsp oregano (or other herbs you like would be fine)

black pepper 

1/4 cup ground flax seeds

1/4 cup ground chia seeds

1 tbsp poppy seeds

1 cup almond flour

1/4 tsp baking soda

2 tbsp coconut flour

directions:

preheat the oven to 345

1. melt the coconut oil in warmed water

2. add the vinegar, and making sure it's not hot anymore, add the egg and combine well

3. add the sea salt, pepper, and herb of your choice

4. add the flax, chia, and poppy seeds.

5. add the almond flour and baking soda

6. add the coconut flour, and mix well

7. after the dough has formed into a smooth mass, it is ready.

8. roll the dough into small balls and flatten them onto a lined baking sheet

9. bake at 345 for 20 minutes.

makes one baking sheet full of biscuits

yum :)

P.S. I think that with just a modicum of modification, this recipe will make a divine gluten free pizza dough ... I'll try it and let you know.