Gluten-Free Breakfast Biscuits
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Baked Biscuits Gluten-Free Almond Cranberry Breakfast Biscuit by Tanya Grenoble January-26-2018 Ingredients 2 c. blanched almond flour 1/4 c shredded unsweetened coconut 3 Tbs. coconut flour 3 Tbs. chia seed 1/2 tsp. iodized sea salt 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 2 large eggs 1/3 c. coconut oil 1/4 c. raw honey 1 orange orange zest 1 tsp. vanilla extract 1/2 c. dried cranberries naturally sweetened or unsweetened 1/2 c. chopped almonds Instructions 1. Preheat oven to 325o F. 2. In large bowl (or Kitchen Aid Mixer) mix together the first 7 ingredients. 3. Next add eggs, oil, maple syrup, honey, orange zest, and vanilla. Mix well 4. Fold in cranberries and almonds 5. Line muffin pan with cupcake papers. Drop by ¼ cup onto all 12 cups. 6. Bake for 25 minutes or until golden brown and centers are no longer doughy Details Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Yield: 12 muffins