As you know, we started the Ketogenic Diet a couple of years ago for many reasons. I love the fact that the Mayo Clinic used it in the 1920s for epileptic seizure patients with great success, and it is still being used today. And all the research that shows people being able to lose lots of weight, get off meds, regain their physical and mental health is really impressive.
Bringing back healthy fats is delicious and satiating and makes it easier to intermittent fast so that your body should be burning fat instead of carbs. But I really think the healthiest part of this diet is what you are not eating – sugar, flour, gluten, processed carbs. Even if you are not doing the Keto Diet strictly, you are eating so much healthier! This is what we do… eat clean. And with me being a personal chef who loves to cook, it’s been very easy for us to eat clean.
But I know besides sweets, people really miss their bread, and the ones you find on the shelves, most of the time, are NOT healthy. I’ve posted my Grain-Free Bread before and even had a class on it, but I’m posting it again because there are just so many things you can do with this recipe. You can make biscuits, which I do regularly, and make sandwiches out of them. You can make cinnamon rolls by adding a little sweetener (Swerve, Monk Fruit, or Stevia) and cinnamon to the dough, pat it out between two pieces of parchment paper, spread it with butter, ghee, or coconut oil, sprinkle it with your favorite sweetener and cinnamon, roll up, cut into rolls and place on baking sheet; bake at 375 for 18 minutes. I make pizza crust that is delicious!
Terry has been missing bagels. So I got some Everything Seasoning which I’m seeing everywhere now, made some grain-free dough and when I scooped out as if scooping a biscuit, I rolled it into a log. Then I placed it on my foil-covered baking sheet, joined the two ends into a bagel and sprinkled my seasoning on it. I baked it for 18 minutes at 375. Terry loved it for breakfast, and then I made him a sandwich with it too!
I hope you will try this recipe and think of different ways to use it, and I would love to know if you come up with something different! Enjoy!
GRAIN-FREE BISCUITS
These biscuits are made every week, but not always as biscuits! This recipe is so versatile and will become a favorite! Not only are they healthy, but delicious and everything you do with them turns out perfect! Makes 12-14 biscuits.
Ingredients:
2 cups almond flour
1 cup arrowroot powder
1 ½ teaspoons baking powder
½ teaspoon xanthan gum (if you don’t have this, don’t worry)
2 tablespoons legal sugar sub (Swerve, monk fruit, coconut sugar, xylitol, stevia)
1 ½ teaspoon sea salt
5 tablespoons grass-fed butter, ghee, or coconut oil, softened
2 pastured eggs
¼ cup buttermilk (or mix ¼ cup milk with ¼ tsp. white vinegar)
Directions:
Preheat oven to 400. Stir together all the dry ingredients. Add in the butter or coconut oil and mix with a pastry blender or fork until well blended. Stir in the eggs and buttermilk. Line a 9 x 13 baking sheet with parchment paper. Using a cookie scoop, place close together on baking sheet. Lightly press each biscuit to slightly flatten so they look more like biscuits. Bake 17-20 minutes, or until nicely browned.
Other Ideas:
With same dough, roll out onto parchment paper, cover with butter, “safe” sugar and cinnamon, roll up gently, using paper to help roll. Cut into cinnamon rolls and bake.Roll out flat on parchment and bake for a flat bread, bake, cut into pieces for sandwiches, sticks to dip into marinara.Season dough with seasoning like basil, oregano, garlic. Add cheese to the dough or sprinkle with cheese before it goes into the oven or after.
I miss bagels too, so I’ll have to try that!! The cinnamon rolls also sound delicious! Thank you Nana!