Thursday, January 7, 2010

Classic Muffins and Drop Biscuits

I made these "Classic Drop Biscuits" from page 20 of Elana Amsterdam's book, "The Gluten-Free Almond Flour Cookbook". Check it out on her website, (and enter her holiday giveaway to win a copy of her cookbook and a 5 lb. bag of Honeyville blanched almond flour)! Instead of large biscuits, I baked them as mini-muffins and mini-drop biscuits and ate them with all-fruit apricot jam. These are amazing, I foresee many variations!

Classic Mini-Muffins and Drop Biscuits

2 1/2 C blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 C grapeseed oil
1/4 C agave nectar
2 large eggs
1 tsp fresh lemon juice

Preheat the oven to 350 and spray the muffin tin or line a baking sheet with parchment paper or a silc pad. Combine the dry ingredients in a large bowl. In a separate bowl, whisk the wet ingredients together. Stir wet into dry and spoon heaping tablespoons of batter into the mini-muffin tray or onto the baking sheet. Bake 12-18 minutes.

Not only are these very easy to assemble and bake, but they are surprisingly satisfying and rich-tasting with so few ingredients. I love them!


Anonymous said...

They are much more like a cookie then a buscuit or scone. Made them on two seperate occations and they flatten into a cookie shape rather then expand and crackle like the picture.

Mollie Frances said...

Thanks for commenting. I baked these with bob's red mill almond flour, which is a little courser. I have since switched to Honeyville brand which is amazingly fine in texture, but it does cause the biscuit recipe to flatten out. I am working on a better one!