Check out this savory recipe for vegan almond flour biscuits. This grain-free and filling biscuit recipe makes a perfect snack or side dish.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, salt, baking soda, and rosemary.
Whisk the coconut oil, flax eggs, agave, and olives in a separate small bowl.
Mix the wet and dry ingredients until a nice slightly moist and crumbly dough is formed. If the dough is too sticky, add a little more almond flour.
Lay one sheet of parchment paper down on a flat surface and sprinkle it with ¼ cup almond flour. Place the dough in the center of the parchment paper and sprinkle it with additional almond flour.
Place another sheet of parchment paper over the dough and roll the dough into a 1-inch-thick slice.
Using a cookie cutter, cut circles out of the dough and place it on the prepared baking sheet.
Bake until golden for about 12-15 minutes. Let cool and serve!
These biscuits are best when eaten right out of the oven but if you have leftovers, they can be stored in an airtight container or a Ziploc bag on the kitchen counter for up to 3 days.
If you need to keep them longer, store them in an airtight container or in a Ziploc bag in the refrigerator for up to 7 days.
Try adding a drizzle of maple syrup and enjoy your morning tea.
Not a fan of rosemary? Here are a few other ingredients you can add to the dough instead. How about raisins or chopped dates for a sweet surprise or go savory with a dash of Italian seasoning and a sprinkle of vegan cheese?
Once your almond flour bag is open, store the remainder in the refrigerator in a sealed bag or container to avoid rancidness.