Happy Gut For Life
Crohn's, Food, and Living Life
Written by Sherry Lipp Published on in SCD Biscuits, SCD Breads, SCD Breakfast, SCD Recipe
Ingredients:
2 ½ cups almond flour
½ tsp salt
½ tsp baking soda
¼ cup honey
¼ cup melted butter
2 eggs
1 tsp lemon juice
Preparation:
- Combine almond flour, salt, and baking soda in a large bowl.
- In a smaller bowl, combine honey, melted butter, eggs, and lemon juice.
- Whisk until well mixed.
- Pour wet ingredients into bowl with almond flour mixture.
- Stir until all ingredients are thoroughly combined.
- Place bowl in refrigerator and chill for 30 minutes to an hour.
- Preheat oven to 350°
- Line baking sheet with parchment paper.
- Scoop dough by large tablespoonfuls and roll into a ball with your hands.
- Place a couple inches apart on baking sheet.
- Bake for 15 to 20 minutes until tops are golden and firm to the touch. Toothpick inserted in the middle should come out clean.
Makes 12 – 15 biscuits depending on how big you make them.
- Author
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Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Latest posts by Sherry Lipp (see all)
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4 Comments
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Ruth
March 8, 2017 at 4:20 pm ·Reply
Our family is needing to cut out eggs to see if they are an offender. We’ve been on strict SCD-DF diet since 8/16 and not seeing the results we were hoping for. The next thing we’ve been told could be an offender is eggs. I am looking for egg free recipes that are SCD compliant. A good egg free SCD biscuit recipe would be much appreciated.
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Dani's Mema
September 29, 2017 at 5:18 pm ·Reply
Thank you so much for sharing your recipes .. I made these on a whim and my granddaughter loved them!
I see your “one thought on this recipe” .. I hope by now you’ve found what you’re needing .. I have heard that it’s often the ‘white’ of the egg that causes problems for some, if that matters.. I have no concept of baking and wish I could help, but wanted to say ‘thank you’ and God Bless!
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Melissa N
March 1, 2020 at 11:41 am ·Reply
Just made these and they came out good. The only thing I would advise is to lower the heat to 325° if using an electric stove. I cooked them for 12 minutes and they needed 2 more minutes but the bottoms were getting dark quick. Other than that, really yummy with a little raw honey on top.?
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March 22, 2020 at 6:44 pm ·Reply
Thank you! I’ll try these again. I have a gas stove now, but I think the electric I had when I made this wasn’t as hot because I could never get anything done in the middle at 325.
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