These puppies are gluten-free, grain-free, vegan and pretty darn delicious.
Chia Bran is not to be confused with ground chia seeds. It’s the fibrous part that remains after chia oil is extracted. The stuff is awesome, I add it by the teaspoon to pancake and waffle batter. It adds a soft chewy texture and lots of moisture to baked goods. A little goes a long way. The only place that sells it is Shiloh Farms. My local Whole Foods had never even heard of this.
– 1/3 cup coconut flour
– 1 teaspoon Chia Bran, optional (helps bind them and adds moisture)
– 2 tablespoons Ener-G egg replacer, plus 1/2 cup water
– 1/3 cup Apple Sauce, or oil
– 1/2 teaspoon Baking Powder
– 1 pinch Sea Salt
Preheat oven to 400F.
Mix egg replacer with water and set aside. Mix remaining ingredients together, then add the egg replacer. Don’t worry if the batter looks a little dry. Roll the dough into desired amount and sized balls, squish to desired uniform thickness, place on a greased baking sheet.
Brush the dough with your favorite oil. Bake in the oven at 400F for 15-20 minutes, watching closely as oven temperatures differ greatly.
SERVINGS: 6 small biscuits (each about 50 kcal with 2.5g fiber)
SOURCE: Adapted from Foodiefiasco.com