* Exported from MasterCook *
Biscuits, Bacon, Sundried Tomato and Chive
Recipe By :Heather Connell
Serving Size : 10 Preparation Time :0:15
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs -- whisked
1/4 cup coconut oil -- melted
12 teaspoons honey
2 strips bacon -- nitrate-free, cooked and crumbled
2 sundried tomatoes -- diced
1/2 tablespoon fresh chives -- finely diced
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
In a lg bowl whisk together almond flour, baking soda and sea
salt. Stir in whisked eggs, coconut oil (or bacon grease) and honey,
mixing to combine. Add crumbled bacon, diced sundried tomatoes and
chives, stirring until well incorporated. The dough should form a ball.
Place a piece of parchment paper on a flat, clean surface. Place the
ball or dough on top of parcment paper. Using your hands, flatten
dough in an even circle to the thickness you'd like your biscuits.
Using a biscuit-cutter (1-2") cut biscuits out of the dough. Gather
the scraps and flatten the dough again to cut out additional
biscuits. Place biscuits onto prepared baking sheet.
Bake biscuits 12-15 min or until golden. These are best enoyed warm
from the oven.
Biscuits can be stored in an airtight container in a cool dry place
for about 2-3 days.
Source:
"Low Sugar Living, Summer 2014"
T(Bake):
"0:15"
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Per Serving (excluding unknown items): 210 Calories; 7g Fat (31.5%
calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber;
43mg Cholesterol; 200mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.