Gluten Free Almond Flour Cheesy Biscuit Recipe

by Forward by Jen Springer, Recipe by Teri Kirkner

3 people moved at the speed of light!

On March 9, 2011 I sent out an email to my V.I.P. list requesting gluten free recipes. The first 3 people to respond got a copy of my Program for free. (If you’re not on the V.I.P. list just go to the right of this page and get the 5 Things, then you’re part of the “in crowd”.)

It was so much fun to receive these recipes and to give away almost $150 in Programs to three eager ladies who are ready to feel better. They definitely deserved it because the recipes are super fantastic and easy to make.

The recipe below was the first one to come in is from hobbiest chef Teri Kirkner.  Terri loves to cook and create healthy, yet delicious recipes.

Teri’s recipe is gluten free and it is with one of my favorite flours: ALMOND.

Plus it has cheese, garlic, and chili powder … super yum.

Tried and true gluten free recipes are hard to come by, thanks a million for this yummy recipe Teri!

The Recipe:

1/2 c. blanched almond flour

2 eggs

1 3/4 c. shredded cheese, use hard or Parmesan

6 oz. cream cheese

1 tsp salt

1/2 tsp. chili powder

1/2 tsp. garlic powder

1 tblsp. of ground flax (optional)

Directions:

Allow cream cheese to soften. Beat eggs and add remaining ingredients. Mix well, they should look like lumpy oatmeal after combined.

Use parchment paper on baking sheet.  Use about 1 1/2 tablespoons of batter and shape oblong pieces by 4″ by 2″.

Bake at 375 for 10 to 12 minutes until brown and easy to flip. Flip and bake an additional 10 to 12 minutes.

Cool on a wire rack. These freeze well, I make about 24 at a time and freeze in zipper bags.

Makes about 6 biscuits.

These are awesome. I make them for my husband’s friends and clients and they all ask for the recipe.

These are great for sandwiches, tuna melts, hummus, egg sandwiches, etc.  If you can’t have regular cheese, I use a log of Trader Joe’s chevre in place of the cream cheese and Trader Joe’s goat cheddar instead of regular cheddar or Parmesan.  I only use hard cheeses that I can shred myself. They don’t turn out well with the prepackaged stuff because of the other junk in it. – Teri Kirkner

I can’t wait to make these, bon apetit!

Let us know how it goes for you, we love hearing your feedback!

Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients.  Her approach to health is refreshing and out of the box, yet makes so much sense.  She has a track record of  helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though  they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years