Baking, Bread, gluten free, Grain-Free, Vegan, Vegetarian
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Almond Rosemary-Parmesan Cheese Biscuits {Gluten/Grain-Free}

Almond flour Rosemary Biscuit and spicy peach berries Gluten-free and Grain free

Almond flour Rosemary Biscuit and spicy peach berries Gluten-free and Grain free  When I think of what comfort means to me, I mostly think of family, friends, home, relaxation, freedom, and of course food. The pure nostalgia associated with different foods, can conjure memories of endearing moments in time. For me those memories associated with food are always centered around family, especially my mother. I can remember a bead of sweat on her forehead as she prepared Sunday dinners, or the dexterity in her fingers as she kneaded dough. The one memory that stands out may be odd, but it was the sound from the cup, or glass when pressed down and turned slightly, while she made biscuits.

I always recalled certain memories, while forging new ones when I baked a flaky, buttery homemade biscuit, or warm slice of cornbread with melted buttered on top. Going gluten-free, I would sometimes forget about the moments and memories associated with the joy of baking certain foods, mostly because I never thought I would be able to enjoy a gluten-free version of it.

Almond flour rosemary-biscuit

When I saw this biscuit recipe made with almond flour, I wanted to try it immediately. Although the texture is not the same as a true glutenous biscuit, it still tasted delicious, and satisfied my desire for comfort, while creating  a new lasting memory.

Rosemary-Parmesan Cheese Biscuits

Recipe by KiKi  *Inspired

The perfect Gluten, and Grain-free biscuit option.

Prep time: 10 mins

Cook time: 10-15 mins

Total time: 20-25  mins

Yield: 6 large Biscuits (or 12 smaller size)

Ingredients

  • 3 cup blanched almond flour
  • 3/4 cup grated Parmesan cheese
  • 2 Eggs
  • 1/4 cup grapeseed oil
  • 1 tbsp agave, or honey
  • 1 tbsp chopped fresh rosemary
  • 1/2 tsp baking powder

Cooking Directions

  1. Preheat oven to 350 degrees and line cookie sheet with parchment paper.
  2. Combine almond flour, cheese, baking soda, rosemary. In a separate bowl mix eggs, agave, and oil. Add wet ingredients to dry and mix until dough forms.
  3. Turn out on a layer of parchment paper. Add second layer of parchment paper on top and press down slightly. Roll out to desired thickness, and using biscuit cutter ,cut out rounds.
  4. Bake 10-15 minutes or until browned. (be careful, not to burn)

Enjoy …. KiKI

*I was inspired by the above recipe from  Green Kitchen Stories and Multiply Delicious which was inspired by the recipe from the Roost.

Rosemary Biscuit and spicy peach berries

Omit Parmesan cheese for Almond Rosemary Biscuit & Peachy Berries

Peachy Berries Recipe

by Kiki

12-15 Peaches diced in syrup

1/4 cup dried cherries, and blueberries

1/2 tsp Pumpkin spice seasoning

1/2 tsp vanilla extract

1/2 of  a 1/8 tsp cloves (a few pinches)

1/2 of a 1/8 tsp ground black pepper (a few pinches)

Heat all ingredients over medium heat and allow to thicken slightly. Serve warm over split Almond Rosemary Biscuit.

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