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 well4. Fold in cranberries and almonds5. 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: Cook time: Total time: Yield: 12 muffins

        
All of the ingredients I use to make my buscuits. 


First 7 ingredients in my Kitchen Aid Mixer. 

All of the ingredients in my Kitchen Aid Mixer.

Unbaked biscuits in the muffin pan. 

Mornings have always been a struggle for me, by nature I am a night owl and prefer not to have to be awake before 9:00 am.  Being a teacher I have had to become a morning person, or at least learn how to function in the mornings.  After seven years teaching I am still not a real morning person and struggle to get awake and ready to start my day.  Then adding in my sever vitamin b-12 deficiency really makes mornings difficult.  Vitamin b-12 supplies your body with energy, so when you a deficient it becomes difficult to wake up and function. 

Personally, I really enjoy quick easy breakfast foods that I can grab and take to eat on my 40-minute drive to work.  Maintain a gluten-free diet means not being able to grad the typical store made breakfast bars, and not being able to stop at fast food places on my way to work for a breakfast sandwich.  To make mornings more manageable I strive to have everything prepared the night before and able to just grab everything I need and walk out the door without having to prepare any food or drinks for the day.  I prepare my coffee and set the automatic brewing setting and have my lunch in the refrigerator ready to go. 

For my breakfast option, I found a recipe for cookies a few months ago that sounded okay.  After changing the recipe a few times, I could get them to be more like a muffin, added almonds, and put them in an easy to take on the go cupcake wrapper.  These muffins are gluten-free, and low in sugar if you can find unsweetened coconut and unsweetened cranberries.  They are a great source of fiber and help to keep me full all morning until lunch.  I prepare all 12 on Sunday and then have 2 each day on my way to work, leaving 2 extras for a snack if I want. 

Tips for Mornings:
1.     Have water ready and waiting for you to start drinking when you wake up. (see water before coffee post)
2.     Prepare as much the night before to eliminate forgetting things in the morning.

3.     Make muffins on Sunday to have grab and go breakfast all week long. 

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