Print the Whole 30 & Paleo biscuit recipe here!

Hello my dear friends! I haven’t had time to write lately, which isn’t too far from the norm these past couple of years…but I am here and I think about it often.

Last weekend, the hubs and I were on a trip in Acapulco where the views stunned us, the weather enticed us, and the service amazed us. Day one when we arrived we went to a late lunch (think 4pm…). We ordered a bunch of stuff noting to the waiter that I was gluten free (among many other requirements but sometimes I simplify things on travel because it gets COMPLICATED). The sweet man, Gerardo, did his best to accommodate me in the current moment, but what amazed us is that he came back and said that he asked the chef if they had gluten free bread. They didn’t have any. However, the chef said that because I’d be there the next three days he would personally bake me gluten free bread. WHAT?!?!

Y’all. These are the moments I live for. Think outside the box, work to accommodate the best way you can, and in this way provide an unexpected, over the top surprise gesture.

The next morning at breakfast we asked if the chef had prepared the gluten free bread as promised. Not only did they bring out an elote (corn bread) muffin that was gluten free (and heavenly, even though I shouldn’t eat corn), they brought out my own personal gluten free bread muffin things.

Did I fail to take a picture of them? Yes.

Did I eat them at every meal? Yes.

Did the hubs love them too and ask for them? Yes.

Did I take the extras back to my room just in case I couldn’t get them again? Yes.

What shocked me the me most was that they tasted exactly like a cross between my biscuit and bread recipe!!! I even pulled this up to show the hubs one morning. I told him, and I pinky swear to you as well, that it tasted like he replicated my recipe. Did he? I doubt it. But, nonetheless I was thrilled and it made me think I need to not only make this more often for myself but also share it again for you all. You won’t be disappointed.

My recipe uses ingredients that are Whole 30 and Paleo friendly.

Shopping List

1 cup almond flour
2/3 cup tapioca flour
1/2 cup coconut flour
1 tbsp ground flax seed & chia seed (optional)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
5 tbsp coconut oil
1/2 cup coconut milk or almond milk
1 tsp lemon juice
2 eggs

Preheat your oven to 400* F

Grease a cast iron skillet or a non-stick muffin pan with coconut oil. You may also use a non-stick baking sheet.

Combine all of the dry ingredients in a bowl. Then add in the coconut oil to the dry mixture. I have used both melted coconut oil and a semi-solid coconut oil (not fully hardened) and both worked out great.

Separately add the coconut milk (or almond milk) with the lemon juice and allow to sit for a few minutes. Next, add in the eggs and whisk the mixture together.

Combine the wet ingredients with the flour mixture, stirring well. Allow the dough to sit for about five minutes so that the coconut flour absorbs the moisture.

Scoop out the dough in heaping spoonfuls onto the muffin pan cups, or drop them onto the baking sheet/cast iron skillet. You can shape the biscuits using the back of a spoon, a spatula, or your hands to make them into a biscuit shape.

Bake for 12-14 minutes, until the top of the biscuits are lightly golden. You may cool them on a plate or wire rack.

*Notes: The first time I prepared the biscuits I used coconut milk and the ground chia seed/flax seed. They were excellent. Truthfully, I couldn't tell a difference in texture, moisture, or flavor when I prepared them recently without the ground chia seed/flax seed and using unsweetened almond milk instead. The only purpose of adding in the ground chia seed/flax seed is for the extra fiber and nutrients.

**I also used a muffin pan the first time I made this instead of a cast iron skillet and it worked perfectly.

Biscuits

Paleo & Whole 30

Print Recipe

So, here we are tonight.

Tonight I whipped up a gluten free meal of: (GF fried onion strings + GF breadcrumbs with Cajun seasoning) baked crusted chicken, roasted Brussels sprouts (tossed in olive oil, balsamic vinegar, honey, salt and pepper), sweet potato “noodles” (with Cajun seasoned shrimp for the hubs). It turned out amazing even though I sometimes throw things in without high hopes of the outcome because I’m just tired by then. I wanted to make something at home and be done in time to shower and watch The Bachelor finale.

Y’ALL. Peter the Pilot’s season turned out pretty darn good and definitely had a lot of twists…plus his mom…don’t get me started on his mom…I am struggling with my opinions about her. God loves us all. I will leave it at that!

ANYWAY…I am feeling inspired after our Acapulco trip and their GF accommodations (like jicama tortillas!) to get back in to the swing of things and cook more because truthfully that is the only way I will get back to eating the way I need to be eating for my autoimmune issues (plus how I generally believe I should be eating for my body). So, day two of cooking in row AND a blog post?!?!? Who am I???

Before I sign off, I will refer you to this recipe because it is tried and true. I made my verde chile last night and we each had two bowls (three of us). There were two bowls left, and the hubs took one to work today.

Everyone who makes it loves it. Last night I whipped it up without referencing my recipe and added whatever I had on hand. Sometimes it’s butternut squash. Sometimes it’s white navy beans (not Paleo). Sometimes it’s riced cauliflower. Typically I add some frozen spinach. You can truly mix in stuff and not change the flavor too much and keep it healthy!

Have you tried any new recipes recently? Did you watch this season of The Bachelor?

XOXO

Every Piece Fits

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