I’ve really been enjoying the versatility of cauliflower lately. I typically eat it in one form or another on a daily basis. It is important to me that the foods that I eat be healthy and somewhat functional. I added the collagen and the plantain flour for the more functional side of things. Coconut flour is packed with fiber and has a low GI. Green plantain flour is a form of resistant starch and helps to feed healthy gut flora populations.
Instead of making individual biscuits I have been making a double batch and spreading the batter out on a cookie sheet lined with parchment paper. I bake it for about 60-70 minutes. When the top is nice and golden brown I remove the sheet from the oven and let it completely cool. Once cool I slice it into individual pieces. I end up with about 12 square pieces that are about .25″ thick. Cooking it like this is perfect if you want something that is more along the lines of toast. I highly recommend cooking it this way and popping a slice or two under the broiler to toast prior to serving. It’s amazing topped with avocado and eggs.
If you take this route cut the parchment paper that you baked it on into to squares and put a piece in-between each slice. it get slightly soggy in the fridge so this will help keep the slice intact. Always toast before eating, because it makes it better!
- 3 cups riced cauliflower
- 1 TBL green plantain flour
- 3 TBL coconut flour
- 2 TBL grass fed butter
- 3 pastured eggs
- 1/2 ts garlic powder
- 1/4 ts baking soda
- 1/4 ts fine sea salt
- 3 TBL Collagen Peptides
- Preheat oven to 375°F and line a baking sheet.
- In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency.
- In a bowl whip eggs and soften butter with a hand mixer.
- Add the remaining dry ingredients (except the riced cauliflower) and mix until smooth. The mixture will be thick.
- Mix in the riced cauliflower
- Roll cauliflower mixture into even sized balls and lay onto the baking sheet. Sprinkle your choice of seasonings on top – if desired
- Bake for about 60 minutes, or until golden brown.
- Remove from baking sheet and let cool directly on a cooling rack.
- Serve as rolls with your meal, or serve as bread with your favorite sandwich ingredients.
The biscuits are quite moist inside and have a polenta like texture. They are great in a bowl topped with roasted veggies and poached eggs.
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