The Nourishing Home

living healthier lives in service to the King!

Garden Herb Biscuits (GF)

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Since it’s wintertime, I decided to cut back most of my herbs in my little container garden.
I chopped up about half and froze them like I normally do, but then decided to slowly air-dry out the rest to create a nice assortment of homemade dried herbs too. (I was inspired by this post on how to preserve fresh herbs over at Keeper of the Home.)

Once they were done drying, I was eager to try them out. So I decided to use an assortment of these fresh-dried herbs to make these delightful grain-free biscuits. I usually make them with fresh herbs (as shown in the photo), but I’m happy to report that they are just as tasty with dried herbs too!

These light and fluffy, yet filling, biscuits are just a simple twist on my popular Almond Flour Biscuits recipe. We find these savory little fellows to be the perfect accompaniment to hearty wintertime soups and stews, as well as roasted chicken. We hope you enjoy them too!

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Garden Herb Biscuits (GF)

Yield: 6 four-inch round biscuits

Garden Herb Biscuits (GF)

Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/2 cup shredded grassfed cheddar cheese
  • 1 1/2 tsp finely minced fresh herbs, or 1/2 tsp dried herbs (I use a combo of thyme, parsley & rosemary)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/8 tsp garlic powder
  • 2 large eggs

  • 1/4 cup organic buttermilk (or coconut milk)

Instructions

  1. Preheat oven to 350 degrees. In a medium bowl, combine almond flour, cheddar cheese, herbs, baking soda, salt and garlic powder.
  2. In a small bowl, whisk together the eggs and buttermilk until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
  3. For quick and easy drop biscuits: Drop biscuit dough by large spoonfuls onto a parchment-lined baking sheet, placing the biscuits approximately two-inches apart.
  4. For classic-style rolled-looking biscuits: Scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. Then place the dough balls on a parchment-lined baking sheet and gently flatten using the palm of your hand.
  5. Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean. Serve warm with butter. These make the perfect accompaniment to hearty soups and stews!
https://thenourishinghome.com/2013/01/garden-herb-biscuits-gf/

Do you have an herb garden? What are your favorite ways to use and preserve your fresh-grown herbs?

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Cherry-Almond Muffins (GF, DF)

By · 10 Comments


If you enjoy sweet ripe cherries and the nutty flavor of almond, you’re going to love these scrumptious grain-free muffins!

This muffin recipe can also be altered to create delicious Apple Crisp and Peach Crisp Muffins too! (See notes in recipe below.) 

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Cherry-Almond Muffins (GF, DF)

Yield: 10 muffins

Cherry-Almond Muffins (GF, DF)

Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 large eggs
  • 1/4 cup pure honey (I prefer sage honey due to its mild flavor)
  • 3 tbsp coconut oil, melted
  • 1 tsp pure almond extract
    • Cherry-Almond Topping:
  • 14 pitted, quartered fresh organic cherries
  • 1/4 cup of sliced almonds
  • 1 tbsp rapadura (or sucanat)
  • 1/8 tsp pure almond extract

Instructions

  1. Preheat oven to 300 degrees. Line a muffin tin with 10 baking cups.
  2. In a small bowl, mix almond flour, baking soda and salt.
  3. In a large bowl, whisk together eggs, honey, coconut oil and almond extract until well blended.
  4. Add dry ingredients to wet and whisk until well combined.
  5. In another small bowl, mix together the cherry-almond topping.
  6. Add one large spoonful of batter to prepared muffins cups. Lift muffin pan with both hands and evenly tap bottom of the pan on the counter to flatten batter.
  7. Then add a spoonful of the cherry-almond mixture.
  8. Top with another large spoonful of batter, tap pan to flatten batter.
  9. Top with remaining cherry-almond mixture.
  10. Bake 25-28 minutes, until muffins are slightly golden and a toothpick inserted comes out clean. Allow to cool five minutes in muffin pan before serving.

Notes

You can also make Apple Crisp Muffins or Peach Crisp Muffins by slightly altering the recipe as follows:

For the batter, substitute pure vanilla extract, instead of almond extract.

For the topping, substitute the cherries with either 3/4 cup finely diced organic apple or 3/4 cup finely diced fresh organic peaches. Substitute the sliced almonds with 1/4 cup walnut or pecan pieces. Use the same amount of rapadura (or sucanat) and substitute pure vanilla extract for the almond extract. Also, be sure to add 1/8 tsp of ground cinnamon to the topping; mixing well. Then, add the topping to the muffin batter, following the steps outlined above. Enjoy!

https://thenourishinghome.com/2012/06/cherry-almond-muffins-gf-df/

 

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Cinnamon Streusel Muffins (GF)

By · 65 Comments


Cinnamon-gooey goodness! Need I say more?

When I discovered this amazing recipe over at Comfy Belly, I knew it would be a family favorite! I simply adapted it by changing a couple of the measurements and by adding some pure vanilla extract to further enhance the sweet-cinnamony flavor.


All ready to go into the oven! Cinnamon lovers beware – you may want to make a double batch!

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Cinnamon Streusel Muffins (GF)

Yield: 10

Cinnamon Streusel Muffins (GF)

Ingredients

  • 2 large eggs
  • 1/3 cup plain coconut milk (or whole milk) yogurt
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 1/2 cups blanched almond flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • Cinnamon Streusel Topping
  • 3 tbsp pure honey (I prefer sage honey due to its mild flavor)
  • 2 tbsp coconut oil or butter, melted
  • 1 tbsp, plus 1 tsp ground cinnamon
  • 1/4 tsp pure vanilla extract
  • Crispy walnut pieces (optional)

Instructions

  1. Preheat oven to 315 degrees. Place 10 parchment muffin liners in a 12-cup muffin tin; set aside.
  2. In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, baking soda and salt until well incorporated. Set batter aside. In a small bowl, add the streusel ingredients (except the nuts) and whisk together until well combined.
  3. Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
  4. Then using a small spoon, place a dollop of the streusel in the center of each muffin. Next, place another spoonful of batter on top of the streusel layer, making sure to evenly distribute the remaining batter among all the muffin cups. If using nuts, top each muffin with nuts. Then, using a fork, evenly drizzle the remaining streusel over the top of each muffin. (You will end up with a little leftover streusel, see idea below on how to use it.)
  5. Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then serve. Mmm! (Original recipe can be found at Comfy Belly.)

Notes

Want to liven-up your morning oatmeal? Then, make a double batch of this delectable streusel topping. Save the leftovers in an airtight container and store it in the frig for up to a week. Re-heat and drizzle it over your oatmeal and top with some crispy walnut pieces for an extra special treat! YUM!

https://thenourishinghome.com/2012/03/cinnamon-streusel-muffins-gf/

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