Last week, I posted my tweaked recipe for chicken liver mousse. Well, chicken liver mousse needs a carrier, something more elegant than the tip of my index finger to make the one-way trip to my mouth.
I’ve often bragged about Diane Sanfilippo’s 21 day sugar detox on this blog. There are two books available for the 21DSD: the program itself and a recipe book. And in the recipe book, I found a “buttermilk” biscuit.
The buttermilk part is made out of coconut milk, vinegar and gelatin. The biscuit’s part contains almond flour and there lies my problem. I can’t do nuts, including nut flour. So I tweaked again.
I’ve made the recipe several times now and I’m pretty pleased. I use the biscuits to slather chicken liver mousse, it makes a perfect portable breakfast or a quick snack. And I get to take in my daily portion of vitamin B6 and B12. If you try this recipe, let me know!
- 1/4 cup coconut milk, homemade preferable
- 1 tbsp organic apple cider vinegar
- 2 tsp Great Lakes gelatin (the red one)
- 4 eggs
- 1/3 cup coconut flour
- 1 tsp baking soda
- Pre-heat the oven to 350F. Line a baking sheet with parchment paper.
- In a small bowl, mix the coconut milk, the vinegar and the gelatin. Let rest for 5 minutes.
- In another bowl, whisk the eggs together.
- Sieve the coconut flour and the baking over the eggs and mix thoroughly.
- Add the coconut milk mixture and to the egg mixture and mix well.
- Drop the dough two tablespoons at a time and spread around a little to a 2 inch diameter, two inches apart, for each biscuit. The recipe will yield 9 to 12 biscuits.
- Bake for 15 minutes. The biscuit will be golden in color, light and airy in texture. Store at room temperature in a tight container for 2 to 3 days.