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Pepper Biscuits: Guilt-Free Snacking to Rave About

Posted by cleanteam

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I love biscuits. We were having dinner with friends on a rainy cold spring night recently, and these homemade pepper biscuits were out of this world. I was determined to make a similar version, but gluten-free, and this is the fruit of my labor. It was actually pretty easy. Modified from a variety of sources,  these protein dense and versatile biscuits combine some pretty delicious flavors. These pepper biscuits do require some unique ingredients, but if you’re going to be eating gluten-free baked goods for awhile, these are staples to keep in your pantry. Leftover chestnut puree makes a wonderful spread in addition to salad dressings. You can also use this puree to make creamy soups.

Try these pepper biscuits out and let me know what you think. Just please remember that gluten-free baking is never going to be the same as regular baking, so be patient, experimental, and don’t be afraid to keep adding more almond flour if it looks too wet. You want the consistency to hold together like regular biscuits.

Baking tip: be aware that if you use coconut flour for your baking, you’ll need to add more liquid, as this type of flour tends to act like a sponge with moisture.

For Clean Cleanse and Refresh (not for Gut Program)

Makes roughly 11 biscuits, depending on how large you make them

Pepper Biscuits Ingredients:

2 cups almond flour

1.5 cups gluten free flour of your choice (brown rice or coconut work well)

1/2 cup tapioca flour

1 tablespoon tapioca starch

1 teaspoon baking powder

1 tablespoon coconut sugar (granules) or if you use coconut nectar, you may need to add a bit more flour or slightly less milk

1/4 cup walnut (or olive) oil

3/4 cup chestnut puree

1/2-3/4 cup almond milk (start with the 1/2 cup and only add more if needed)

1/2 teaspoon sea salt

a few cracks of fresh ground black pepper

1 tablespoon dill

Directions:

Add all ingredients, except the chestnut, almond milk and dill in a bowl.

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Mix until combined and add the chestnut puree and almond milk.

 

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Add the dill and any additional flours you may need to adjust consistency so it's firm and holds together so you can cut the biscuits.

 

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Lightly grease a baking sheet with coconut oil and preheat oven to 450.

With the top of a glass or a cookie cutter, cut biscuits out of the 2" thick dough and place (close together) on a baking sheet.

 

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Bake on the middle rack for 14 minutes, or until the tops are golden brown and when you lift the bottoms, they should be firm and slightly golden as well. I would suggest checking at 10 minutes, but they'll generally go the whole 14 minutes.

 

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Recipe/Photography//Jenny Nelson

 

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Topics: snack, Clean Eats, Clean Life

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