We For those of us following an AIP diet (the Auto Immune Protocol) successful reintroductions always deserve the happy dance! I chose to begin my reintroductions with seeds – for their versatility and nutritional benefits.
One of the many challenges of the Auto Immune Protocol is getting enough fiber in. That is no longer an issue with these biscuits! A serving of one biscuit delivers 8 grams of fiber! The combination of Chia, Flax and Hemp seeds provide the balance of both soluble and insoluble fiber. Both vital to proper gut health, digestion and absorption of nutrients. Not only do these biscuits offer fiber, but also contribute to our protein requirements for the day coming in at 9 grams. Last but not least, these bad boys are KETO. What more can you ask for? Fiber, Protein and Ketogenic, these are the perfect way to end a delicious meal.
This recipe is so easy my four year old can put it together. All you need is a coffee grinder, some silverware, and a few measuring cups. I chose to blend up my seeds in a coffee grinder because the amount was too little for my Vitamix to mill it appropriately, and all three seeds require different times before completely ground.
So, without further ado, here is what you’ll need.
- 3/4 cup Flax Seeds
- 1/2 cup Chia Seeds
- 1/2 cup Hemp Seeds
- 1 1/2 tbsp Beef Gelatin
- 1/2 tsp Himalayan Sea Salt
- 1 tsp Baking Soda
- 1/2 cup Palm Shortening
- 1 tbsp Apple Cider Vinegar
- 1/2 cup Boiling Water
Pre-heat your oven to 400 degrees.
In a coffee Grinder, mill your seeds. *I would recommend only ever buying whole, raw seeds. Once a seed is milled, it begins to loose its nutritional benefits, and can become rancid. Purchase your seeds whole, and store them in the refrigerator or freezer.* I found It worked best to mill no more than 1/2 cups at a time. Add the rest of your dry ingredients including herbs if you choose to use them. I enjoy thyme and rosemary. With a fork, or pastry blender, incorporate your shortening to achieve a crumbly texture. Pour in your vinegar and water, combine until a uniform dough forms.
This dough works perfectly for drop biscuits, but I prefer the pretty round shape. To attain that, save your 1/4 cup measuring utensil and scoop it full of dough, flatten it with your spoon, and plop onto your baking dish. The biscuits will puff up a bit, so give them room to spring.
Bake for 15-20 minutes or until starting to brown on the top. Cool on a plate or wire rack and enjoy! The beef gelatin in this recipe will cause the biscuits to harden up once they cool, so dont be concerned if the biscuits seem undercooked when taken from the oven. There is nothing in them you cant eat raw – it would be worse to over bake them!