From Wheat Belly Cookbook by William Davis MD
- 1 cup almond, pecan or hazelnut meal/flour
- 1 cup ground golden flaxseeds
- 4 tsp baking powder
- 4 T cold butter, cut into cubes
- 4 egg whites
Preheat oven to 350°. Line a baking sheet with parchment paper.
In a large bowl, mix together the nut flour/meal, ground flaxseed and baking powder. Cut in the butter until combined.
In a medium bowl, beat the egg whites on high until soft peaks form. Gently fold the egg whites into the flour ingredients until well blended.
Spoon the dough into 8 rounds on the baking sheet. Flatten to approximately ¾” thickness. Bake for 15 minutes, or until golden brown.
Easy variations include adding ¼ cup of grated cheese, Italian seasonings, or cinnamon with stevia or xylitol, ¼ cup of dried cranberries or raisons.
Per 1 biscuit serving (without variations): 209 caloires, 8 g protein, 9 g carbohydrate, 6 g fiber, 18 g fat.