Classic Drop Biscuits Recipe | Nutritional Therapy for IBD

Ingredients

2½ cups almond flour

½ tsp sea salt

½ tsp baking soda

¼ cup canola oil (or can substitute with olive oil or avocado oil)

¼ cup honey - Local is best

2 large eggs

1 tsp freshly squeezed lemon juice

250 grams Almond Flour

½ tsp (2.5 ml) Sea Salt

½ tsp (2.5 ml) Baking Soda

59 ml Canola Oil (Or can substitute with olive oil or avocado oil)

59 ml honey - Local is best

2 large eggs

1 tsp (5 ml) Freshly Squeezed Lemon Juice

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Dietary Therapies

IBD-AID P2

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Preheat oven to 350 F. Line a large baking sheet with parchment paper.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the canola oil, honey, eggs and lemon juice.
Stir the wet ingredients into the almond flour mixture until thoroughly combined.
Drop the batter, in small ¼ cups, 2 inches apart onto the baking sheet.
Bake for 15 to 20 minutes, until golden brown or a toothpick inserted into the center of a biscuit comes out clean. Let the biscuits cool briefly on the baking sheet, then serve warm.