Great Before, During, or After A Meal... Crunchy Herb Biscuits
1 ½ C whole, raw cashews
3 eggs, separated
¼ t apple cider vinegar
¼ c almond milk
½ c coconut flour
¼ c blanched almond flour
3 fresh sage leaves, torn
1 sprig rosemary, needles stripped from stem
¾ t fine seal salt
1 t baking soda
¼ c ghee or softened butter
Preheat oven to 325°. Line baking sheet with parchment paper.
Process the cashews in a food processor for 10 seconds, or until ground to a fine flour. Add the eff yolks, vinegar, and almond mild. The process again for 10 seconds, or until the mixture resembles a thick paste. Add the coconut flour, almond flour, herbs, salt, and baking soda and process again.
Either by hand with a whisk or with an electric handheld mixer. Beat the egg whites in a separate bowl until soft peaks form. Add the gg whites and ghee to the food processor, then pulse 6 to 8 times, until the egg whites are just incorporated.
Using two spoons or a large cookie scoop, drop lungs of dough onto the prepared baking sheet, spacing them 1 inch apart.
Bake for 30 minutes, or until golden brown. Cool on a wire rack and serve warm. Enjoy!
Adapted from Danielle Walkers’s Celebrations cookbook