On Sunday my husband made chili and cornbread. I miss cornbread so I decided to make something which I hoped would be a good substitution. It wasn't cornbread, but it was good enough.
Gluten-Free Almond Flour [affiliate link] Green Onion Flecked Biscuits
- 2- 1/2 cups almond flour
- 1/2 teaspoon sea salt [affiliate link]
- 1/2 teaspoon baking soda [affiliate link]
- 1 teaspoon mild chili powder [affiliate link] (optional)
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder [affiliate link]
- 1/2 teaspoon oregano
- 2 tablespoons chopped green onions [affiliate link] (use mostly the green parts)
- 1/4 cup coconut oil [affiliate link], melted
- 2 large eggs [affiliate link]
Preheat oven to 350°F. Grease a cookie sheet with butter, lard, coconut oil or your favorite legal fat. Mix the dry ingredients together in one bowl, then whisk together to mix the ingredients evenly. Add the chopped green onions to the dry ingredients. Mix the egg and coconut oil together. When the oven is heated up, mix the wet and dry ingredients together. This mixture for me was quite dry, and I had to add a couple of teaspoons of water to the dough. Once I added the water the mixture was still a little crumbly but once I smashed it together it had the consistency of pie dough.
I rolled out the ball of dough and used my medium sized heart shaped cookie cutters to make biscuits.
Bake 10 minutes, check to see if they are done with a toothpick inserted in the middle that comes out clean. I got 17 biscuits out of this recipe.
I was fairly happy with this substitute. I have always loved chili with tortillas, crackers or cornbread and now I can't have any of those things, so these were nice to have.
Here are some photos of them before I put them in the oven, and then once I took them out.
I ate four with my bowl of chili. No wait, I had one more. I just did a recipe analysis on them at about.calorie.com and each one contains 118 calories. Goodness! Here is the recipe analysis if you want to check it out: Almond Flour Green Onion Flecked Biscuits.
I had two of them with breakfast this morning, which consisted of a piece of steak and four green olives stuffed with jalapenos.
- 2- ½ cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon mild chili powder (optional)
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon oregano
- 2 tablespoons chopped green onions (use mostly the green parts)
- ¼ cup coconut oil, melted
- 2 large eggs
- Preheat oven to 350°F.
- Grease a cookie sheet with butter, lard, coconut oil or your favorite legal fat.
- Mix the dry ingredients together in one bowl, then whisk together to mix the ingredients evenly.
- Add the chopped green onions to the dry ingredients.
- Mix the egg and coconut oil together.
- When the oven is heated up, mix the wet and dry ingredients together. This mixture for me was quite dry, and I had to add a couple of teaspoons of water to the dough. Once I added the water the mixture was still a little crumbly but once I smashed it together it had the consistency of pie dough.
- I rolled out the ball of dough and used my medium sized heart shaped cookie cutters to make biscuits.
- Bake 10 minutes, check to see if they are done with a toothpick inserted in the middle that comes out clean. I got 17 biscuits out of this recipe.
Do you have a favorite bread that you eat with chili?
Thanks for that, and for any readers that are having difficulty chopping onions without the tears, here’s an incredibly easy tip – put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.