Low Carb and Low FODMAP Cinnamon Almond Biscuits
The following recipe was made with very basic ingredients and is awesome for when you’re trying to stick to a low FODMAP and low carb diet but are dieing for a cinnamon biscuit! 😃 I’m not going to lie this is no Cinnabon™, […]
| Prep Time | 5-10 minutes |
| Cook Time | 15-18 minutes |
| Servings |
biscuits
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Ingredients
- 2 cups Almonds Flour (I used NOW Foods® brand)
- 2.5 tsp Gluten Free Baking Powder
- 1 tsp Sea salt
- 1/3 cup avocado oil or coconut oil (I used Ellyndale Coconut Oil)
- 3 whole eggs eggs beaten
- 1 egg white egg white
- 2 tsp cinnamon
- 1 tsp pumpkin spice
- 10-12 packets Organic Stevia (I used NOW Foods® Brand)
Ingredients
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Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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Mix dry ingredients together in a large bowl.
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Stir in wet ingredients.
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Scoop tablespoonfuls of the dough onto the lined baking sheet (a cookie scoop is the fastest way).
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Form into rounded biscuit shapes (flatten slightly with your fingers).
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Bake for about 15-18 minutes, until firm and golden. Cool on the baking sheet and feel free to add more stevia and cinnamon to the top of your biscuit for more flavor!
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Paleo Chicken Fajitas (without the Fajita)
The inside is all that really matters, at least that’s what I think. So here’s a chicken fajita recipe without the wasted refined carbs from the fajita. It’s high in protein and low in carbs, great for an evening meal with no guilt!
Instructions:
- Heat a skillet with a thin layer of almond oil in it.
- 3 peppers bell pepper Red, Whole
- 1 cups Diced Onion Use green onion for low FODMAP
- 1 teaspoons Minced Garlic Use garlic infused almond oil for low FODMAP
- 1/2 teaspoons Cumin Ground
- 1 teaspoons Salt
- 1 tablespoons Almond Oil 1 Tbsp
- 3 peppers bell pepper Red, Whole
- 1 cups Diced Onion Use green onion for low FODMAP
- 1 teaspoons Minced Garlic Use garlic infused almond oil for low FODMAP
- 1/2 teaspoons Cumin Ground
- 1 teaspoons Salt
- 1 tablespoons Almond Oil 1 Tbsp
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Heat a skillet with a thin layer of almond oil in it.
Slice chicken breast into strips and place in skillet and let the chicken start cooking.
While chicken is cooking slice and dice peppers and onions to your choice of thickness.
Place the peppers and onions in the same skillet that chicken is cooking in.
Add in cumin, salt and extra almond oil.
Let everything cook for approximately 5 minutes uncovered or until grilling/cooking shows.
Cook an additional 5 minutes covered or until the onion is transparent or chicken is cooked through.
Serve and enjoy!
| Prep Time | 10-12 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
Ingredients
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Recipe Notes
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Gluten Free/Dairy Free Blueberry Muffins
I came across this awesome blueberry muffin recipe via NOW Foods® Living NOW® recipe on the box of their gluten free dairy free baking and pancake mix. I made some minor modifications in order to lower the sugar content, and instead of using […]
| Prep Time | 8-10 minutes |
| Cook Time | 25 minutes |
| Servings |
muffins
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Ingredients
- 1.5 cups NOW Foods Gluten Free Pancake & Waffle Mix
- 1.0 cups almond milk
- 0.5 cups water
- 1 tsp Vanilla extract
- 1 whole egg or 1 tbsp of applesauce and 1/2 tsp baking powder
- 1/2 cup Organic blueberries
- 1/4 cup Organic turbinado sugar
- 10 packets NOW Foods Stevia
- 1/4 tsp Organic baking powder (do not add if opted to use applesauce and baking powder.)
Ingredients
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Instructions
- Preheat oven to 350°F and grease muffin tins.
- In a large bowl whisk together sugar with egg until frothy.
- Add almond milk, water, Ellyndale Organics™ Avocado Oil, and vanilla until fully incorporated.
- Whisk in Gluten-Free Baking & Pancake Mix until smooth.
- Lightly fold in blueberries.
- Pour batter into muffin tins until 2/3 full.
- Bake for 20 to 25 minutes (mine took a full 25 minutes).
- Allow muffins to cool for 10 minutes and enjoy!
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