Friday, July 10, 2015

THE BISCUIT - Paleo, whole30, 21DSD


I have adapted this recipe from HERE

10-12 Bisuits: 

  • 4 tbsp coconut flour
  • 4 tbsp blanched almond flour
  • 4 tbsp healthy oil (I like 2 Tbsp coconut oil, 2 tbsp ghee) 
  • 4 eggs
  • 1 tsp GF baking powder 
  • 5 twists of salt grinder
  • 1 twist of pepper grinder 

Preheat oven to 350. 

Mix all ingredients until thickens. 

Line large cookie sheet with wax paper, oil wax paper. MUST USE WAX PAPER!

Use large cookie scoop (ice cream scoop size) scoop dough onto cookie sheet.
 Flatten dough with a square of wax paper in your hand. 

Place in oven for 10 minutes until golden brown. 


Remove from wax paper after a minute of cooking to prevent sticking.

Store nicely in the fridge, reheat in toaster. 

ENJOY! 

We liked making breakfast sandwiches!
LUKE APPROVED!

Pineapple Coleslaw



Smaller Batch

  • 2 cups of Coleslaw (I love using the bag of pre-cut broccoli, carrots, and cabbage, at Sprouts or Trader Joes in the bagged salad area)
  • 1/4 cup mayo
  • 1 tbsp apple cider vinegar
  • 1 tsp-tbsp of honey, to taste
  • salt and pepper to taste
  • handful of sliced almonds
  • 1/2 to 1 fresh pineapple, diced
  • handful of dried cranberries (optional)
Mix all together. Chill. Serve. Stays well in fridge for 3 days. 

Larger Batch

  • 4 cups of Coleslaw (for a larger batch I like mixing a bag of coleslaw (cabbages) and a bag of pre-cut broccoli, carrots, and cabbage, at Sprouts or Trader Joes in the bagged salad area)
  • 1/2 cup mayo
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp of honey, to taste
  • salt and pepper to taste
  • handful of sliced almonds
  • 1 fresh pineapple, diced
Mix all together. Chill. Serve. Stays well in fridge for 3 days. 


Inspired by Primally Inspired recipe