My husband pulled an all nighter helping some friends move and as he was on his way home this morning told me he was dreaming of biscuits and gravy, eggs and bacon. So, being the loving wife that I am, I set out to make him a GAPS modified version of an old favorite. It helps that I’ve had some experience with making this meal and it helps that I had the necessary ingredients on hand.
The most important thing is the biscuits. Since my husband is not yet truly on GAPS, I contemplated snitching some of my youngest son’s Bisquick mix to make just a couple of biscuits for hubby, but then I thought why do that, when I can make a fairly acceptable almond flour biscuit. Granted almond flour is not white flour, so the texture is a little bit different, but when you’re trying to avoid gluten and foods that literally strip your body of nutrients (white flour) instead of feeding your body there has to be some compromise.
This recipe is adapted from: Healthy Indulgences: Easy Low Carb Gluten Free Biscuits.
- 1 cup almond flour (lightly scooped, not packed, slightly overflowing)
- 1/4 teaspoon sea salt
- 4 egg whites
- 2 egg yolks
- 2 Tablespoons frozen butter
Preheat oven to 350°F.
Place the almond flour and sea salt into a bowl, mix together.
Take the two tablespoons of butter and using a sharp knife, shave off thin slices of the butter, then chop into smaller bits.
Mix the butter into the almond flour and salt mixture, and mash with a fork to mix the butter into the mixture.
Add one egg yolk and mix lightly with a fork. You are looking for a pie crust type dough – at the first stage when it is just mixed together and still crumbly looking.
Add second egg yolk if you feel the dough needs to be a bit wetter.
Whip the four egg whites with a mixer until stiff peaks form.
Gently fold the egg whites into the crumbly mixture.
This recipe made five muffins. I used cupcake papers because the dough sticks pretty badly. So if you don’t want to use the papers, grease the tins heavily and flour using almond flour.
Bake for 10 minutes or until toothpick inserted comes out clean.
Because of the beaten egg whites, these muffins are lighter than normal almond flour muffins. I thought they turned out pretty good, but I think next time I’ll use 1/2 teaspoon salt.
Here is another biscuit recipe of mine: Green Onion Flecked Biscuits
- 2 cups stock
- 2 cups cauliflower
- 4 mushrooms, sliced
- 2 Tablespoons onion
Cook cauliflower, mushrooms and onion in stock for about 20 until very tender.
Allow to cool for a while and then I blend everything together. I used my Magic Bullet.
Here are my other gravy recipes:
I had also cooked nitrate-free bacon to go with this meal. So I drained out most of the bacon grease, leaving a few of the crumbly bits of bacon in the pan, and added the blended cauliflower to the pan and warmed it up. I had to add several ladles of chicken stock to get the right texture for gravy, and added salt to taste. If my husband could tolerate black pepper, I would have added that, too.
Then I scrambled up some eggs, and dished up some sauerkraut to complete the meal.
The only thing missing from the old days is a side of hash browns… which I could have managed a close substitute with peeled and shredded zucchini squash. I understand if you squeeze the squash with cheesecloth the resulting shreds become similar to potatoes.
You’ll have to let me know if you try any of these or the whole shebang!