BREAKFAST BISCUIT I came up with this recipe when @DrTitusChiu was on a ketogenic diet and we needed foods that were gluten-free/dairy-free (for me) AND low-carb/hi-fat (for him). Check out the HeyHashi.org blog for my video and to enter in the Bob's Red Mill GIVEAWAY. . Get the recipe and contest entry from the link in my profile this week. . The winners will be announced on 7/17 @HeyHashiorg. Good luck! . . . #biscuits #bobsredmill #HeyHashi #HHBRMgiveaway #homemade #aip #aipreintro #autoimmune #autoimmuneprotocol #paleo #guthealth #brainhealth #gfdf #lchf #lowcarb #foodstagram #glutenfree #dairyfree #hashimotos #chiropractic #nutrition #functionalmedicine #functionalneurology #KANARILife #TheModernBrain #homeopathy #helloKOBA #DrTitusChiu #DrNatashaFallahi #DrNatashaF
🍳🍞BREAKFAST BISCUIT🍞🍳
I came up with this recipe when Dr. Titus Chiu was on a ketogenic diet and we needed foods that were gluten-free/dairy-free (for me) AND low-carb/hi-fat (for him).

Dr. Natasha’s Savory Breakfast Biscuit

Prep Time: 5 minutes
Cook Time: 1 or 15 minutes, depending on method
Servings: 2, though can be doubled

Ingredients

Method

  1. In a dry bowl, mix together golden flaxseed meal, coconut flour, baking powder and sea salt. (If using whole flaxseeds, first make seeds into a meal using a coffee grinder or blender.)
  2. Once dry ingredients are well mixed, mash in oil with a fork. Mix will become crumbly.
  3. In a wet bowl, scramble eggs. Then add to dry bowl crumbles and mix well.
  4. Grease two 4-inch ramekins. (Or double the recipe an use a greased pie pan.) Divide mixture and spread evenly to the edges.
  5. Bake in 350º preheated oven for 15 minutes. Or microwave for 1 minute.
  6. Remove and cool on rack before serving! Store leftovers in the fridge.

Enjoy!
vegetarian gluten free paleo breakfast biscuit - hashimotos recipes

Check out the HeyHashi.org blog to enter in the Bob’s Red Mill GIVEAWAY, this week ONLY.

The winners will be announced on 7/17 HeyHashi.org Good luck!