Blueberry Lemon Biscuits
These blueberry lemon biscuits are so easy to make and perfect for breakfast or a snack for those who are Celiac or gluten intolerant.
Blueberry Lemon Biscuits
Ingredients
Ingredients
3 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
zest of 1 lemon
pinch sea salt
2 tbsp lemon juice
3 tbsp honey
2 eggs
3/4 cup blueberries
Directions
Mix dry ingredients together. In a bowl whisk eggs, lemon juice and honey. Pour into dry ingredients and mix well. Fold in blueberries. Drop large spoonfuls on parchment lined paper and bake 325F for 15-20 minutes. Timing depends on the size of your biscuits.
I turned my back for a minute and one seems to have disappeared, guess they are good!
Original Recipe by Shirley Plant
About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
AVAILABLE NOW FROM
Finally... Paleo Food I Can Eat!
Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
One response to “Blueberry Lemon Biscuits”