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Sigirid's Own Biscuits, GF
Sigrid made it up!
Sigrid kindly created these tasty biscuits in honor of her gluten-sensitive friends.
240 ml 1 c almond milk
15 ml1 Tbsp chia seeds, ground
1 & 1/2 - 1 & 3/4 c flour (mix of almond/cashew/coconut flours including 1 Tbsp of garbanzo bean flour)
4 ml3/4 tsp baking soda
2 ml1/2 tsp salt
4-5 Tbsp melted coconut oil
44 ml3 Tbsp applesauce
5 ml1 tsp vanilla
Stir together the milk and chia seeds and set aside to thicken.
Stir together the flour, baking soda and salt and set aside.
In a larger bowl, beat the coconut oil, applesauce, vanilla, and milk/seed mixture together. Then add the flour mix, beating it all together well.
Bake in oiled muffins tins for 25-30 min at 350.
I just concocted these for the first time and actually baked them in my new Lodge Cast Iron Mini Cake Pan that makes 7 rounds, 3 1/4 inch diameter each. My next attempt will be to add enough almond flour to the dough, if necessary, to hand-shape the biscuits and bake them on a cookie sheet.