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Foodie Friday – Rainy Day Biscuits

finalThere’s nothing like filling the house with the smells of baking when you want to be cozy and warm. When I went off of gluten, dairy and eggs due to allergies, I decided not to recreate gluten-filled foods, and so I rarely baked. Not because I don’t enjoy baking; somehow it just seemed easier to stop comparing. I was also excited about this great opportunity to learn new ways of enjoying food. However, when this tasty recipe came across my path, I rejoiced! Sometimes on a rainy or cold day, there really is nothing like a warm tasty treat coming out of the oven to enjoy with a bowl of soup or just on its own. It reminds me of being a kid and coming in from playing outside to load up warm biscuits with butter, honey and a slice of cheddar cheese. These tasty biscuits are good ‘ol comfort food. Many thanks to Zen Belly for creating this recipe! I have adapted their recipe to make this dairy and egg free. I love the rich flavor of almond flour with a slight honey sweetness that comes through.


  • 2.5 c almond flour (it works to make your own in a food processor as well – it may be a bit coarser, but still tasty!)
  • 3/4 c arrowroot flour
  • 1/4 c coconut oil
  • 2 TBSP honey
  • 2 TBSP of chia seeds soaked in 6 TBSP of water
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda

Make It:

  1. Preheat the oven to 350 degrees.
  2. Combine the chia seeds with water in a medium measuring cup to soak.
  3. In a mixing bowl, combine the dry ingredients. Add the coconut oil and cut in using a pastry cutter or two knives until all pieces are no larger than pea sized.
  4. Add the honey to the chia seed and water mixture and mix in.
  5. Add the liquids to the bowl and gently combine only until all the ingredients are fully mixed.
  6. Drop the biscuits onto a baking stone in six portions, and fire them into the oven. Soon your home will be filled with delicious smells! Bake 15 minutes and then take a look. They should be golden brown and cooked through when ready.