Gluten Free Buttermilk Biscuits

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Ingredients

1 cup cornstarch
1 cup brown rice flour
1 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
4 Tbsp. butter, unsalted, chilled, cut into small cubes
1 cup buttermilk
2 egg whites
cocounut cooking spray

Directions

1. Preheat oven to 400 F. Prepare two baking sheets by lining them with parchment paper and a light coating of cooking spray.

2. In a medium mixing bowl, add cornstarch, brown rice flour, xanthan gum, baking powder, baking soda, and salt. Combine with a fork until ingredients are evenly distributed throughout the mix. Add the chilled butter cubes and work the butter into the dry ingredients using your fingers or a pastry cutter until the mixture has a sandy, crumbly texture.

3. In a small measuring cup, measure the buttermilk and add the egg whites. Pour the wet ingredients into the mixture of dry ingredients and butter and work with a fork until just combined. This is a wet, slightly sticky dough, and you can easily make these into drop biscuits.

4. Bake for 15, or until the bottoms are golden brown. Serve warm with butter or jam.

*The biscuits are not super puffy. They also store well in the freezer.

Recipe from Domestifluff.

xo erin

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Avocado Salsa

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My friend Tania makes the BEST Mexican food around! She is from Mexico, myself from Canada and we met at school in Utah and became the best of friends! She shared this recipe with me after eating it at her house and wanting to drink the bowl of it…. now I want it on everything!

Ingredients:

1 avocado

4 tomatillos

1/2 lemon, juiced

1 seranno pepper

1/3 c cilantro

1/4 onion

salt and pepper

Directions:

  1. Add everything to a food processor and combine till smooth. Add a little bit of water if needed and salt and pepper to taste.

xo erin

Veggies for Breakfast!

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Ingredients:

1 zucchini, spiralized

1 tbsp lemon juice,

1.5 tbsp pesto

handful of cherry tomatoes

5 kalamata olives

1 egg, poached

salt & pepper

1 tbsp fresh basil, minced

Directions:

1. In a medium sized sauce pan with a bit of water cook your zucchini noodles on medium until they are soft, about 3-5 minutes. While your zucchini is cooking poach your egg.

2. Strain your noodles, coat in pesto. Place zucchini on your place, drizzle lemon juice on top and mix in olives, tomatoes, basil and add salt and pepper to taste. Place your poached egg on top and enjoy!

xo erin