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I love love love pecan meal. And lots of other nut meals too. But this recipe is an excellent way to use pecan meal and still have a nice flaky-ish texture. I’ve been struggling with a lot of my gluten free baking lately because its so low in nutrients (I’ve used a lot of the feather weight flours.. not as good nutrition wise.) This was my first attempt to really incorporate some more nutrient rich ingredients. Its a small step, but I hope it’ll give me courage to try more. It certainly helps that they were yummy!!!!

Nutty and Nutritious Biscuits

Ingredients:

1/2 cup pecan meal
1/2 cup flax meal
1/2 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons baking powder
1/4 cup corn oil
1/2 teaspoon salt
2/3 cup soymilk

Instructions:

Preheat the oven to 400 degrees.

Combine all ingredients in a large mixing bowl until dough can be formed in your hands. Spray a baking pan or lay down a piece of parchment paper. Roll the dough in your hands to make 2 inch balls. Place them on the pan and press them slightly so they widen and are about 1/2 inch thick.

Bake for approximately 15 minutes at 400.

I’ve been eating them with a bowl of soup, which is a perfect combination I think! They are EXCELLENT with a little drop of honey. The only negative thing about them is that they make me crave butter. They would be so yummy with butter!

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This recipe is linked to Meatless MondaysMouthwatering Monday, Tasty Tuesday, and Slightly Indulgent Tuesday.

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7 Responses to Nutty and Nutritious Biscuits

  1. Chaya says:

    This is so nice and nutty. Thanks for posting it on my Meatless Mondays. I appreciate your participation and the great recipes.

  2. I’m imagining the density of these–yum! I love that they use pecan meal, too. :-)

    Shirley

  3. Iris says:

    Interesting comment about craving butter. I realized that if I make muffins/breads/etc. and I have butter on hand, I’m more likely to binge on them. If I keep butter out of the house, then I’m more likely to eat a normal amount.

    BTW, I’m staying away from nuts for now, but I bet I could make these with sunflower seed meal instead of pecans. Of course, sunflower seeds aren’t nearly as yummy as pecans, but worth a try.

    • Hey Iris, thanks for the note about butter! I actually don’t eat butter anymore (or margarine) so I didn’t actually eat any, but it makes me think about all the combinations that enhance cravings. (Like chocolate and peanut butter, or extremely salty things increase the need for something sweet to finish it off, etc). I’ll have to keep a better eye on all that stuff….

      Let me know if you try these with sunflower seed meal (I have no idea where to get something like that…). Sounds like it would a more subtle flavor; would be nice I think!

  4. [...] (FrugalandDeliciousPizza)5. Linda @ Gluten-Free Homemaker (pineapple coconut muffins)6. Aubree Cherie @ LivingFree (Nutty And Nutritious Biscuits)7. Winnie@Healthy Green Kitchen (GF Blood Orange Cardamom Cake)8. Shirley @ gfe (Chocolate [...]

  5. Deanna says:

    Yum! I love pecan meal, too. So tasty.

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