Grain-free biscuits, Biscotti, and a few deer

Hi Friends,
Yesterday we spotted 2 adult sized deer in our yard. I saw them earlier when the bug guy came to spray the house for ants, I opened up the back door and there they were. When Tony got home he spotted a deer walking up to the window, staring at us and chomping away like he were eating the best grass in the world. A few hours later we noticed them napping and sunbathing  looking as comfortable as ever. I'm a little nervous to go outside at night but I'm thrilled these deer have made our yard their home for a day or two. This morning I was surprised to see they were still here, I guess we have a few house guests. :)  #sleepover #bambi
I ran across this grain free biscuit recipe theroastedroot last week and have been dying to try it. They only took 20 minutes to prep in 20 minutes to bake. The biscuits were fluffy, moist and flavorful. There were so good that I ate 2 and started snacking on 3rd.  I'm looking forward to trying more grain-free recipes. 



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2-1/2 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
3 tbsp unsalted butter or melted coconut oil
1 tbsp honey
2 tbsp coconut milk
2 large eggs
1/4 tsp apple cider vinegar

  • Preheat oven to 350 degrees, line baking sheet with parchment paper; set aside
  • In small bowl combine almond flour, baking soda and salt
  • In medium bowl, whisk together melted coconut oil and honey until smooth
  • Add coconut milk, eggs, and apple cider, whisk together until well combined
  • Using a spoon, stir the dry mixture into the wet mixture until throughly combined
  • Scoop a large spoonful of batter into hands and gently roll into a ball about the size of an apricot - repeat until you make 6-8 biscuits
  • Place balls on parchment paper lined baking sheet 2 inches apart and gently flatten using the palm of your hand
  • If dough is too sticky refrigerator  for about 15 minutes before rolling into balls and flattening 
  • Bake about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean
  • Serve warm with a drizzle of raw honey or homemade jam
Processed with Moldiv
Processed with Moldiv
Processed with Moldiv
Every year I send Valentine's Day cards along with homemade biscotti to our parents and this year is no different. I finished the biscotti a few minutes ago, the house smells of almonds and butter, it's a alluring scent. This biscotti tastes like well-toasted almond cake. I found the recipe in Americas Test Kitchen Magazine. #todiefor #americastestkitchen

Processed with Moldiv

Makes 30 cookies
The almonds will continue to toast while the biscotti bake, so fast the nuts only until they are fragrant
1-1/4 cups whole almonds, lightly toasted 
1-3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 large eggs, plus 1 large egg white beaten with pinch of salt
1 cup sugar
 4 tbsp unsalted butter, melted and cooled
1-1/2 tsp almond extract
1/2 tsp vanilla extract
Vegetable oil spray
  1. Adjust oven rack to middle position and heat oven to 325 degrees. Using ruler and pencil, draw two 8 by 3-inch rectangles, spaced 4 inches apart, on piece of parchment paper. Grease baking sheeting place parchment on it, marked side down. I skipped this step. I'm pretty good with a knife I don't need guide lines
  2. Pulse 1 cup almonds in food processor until coarsely chopped 8x10 pulses; transfer to bowl and set aside - I don't have a food processor, I used a nutribullet, worked great
  3. Process remaining 1/4 cup almonds in now-empty food processor until finely ground about 45 seconds
  4. Add flour, baking powder and salt, process to combine, about 15 seconds
  5. Transfer flour mixture to second bowl
  6. Process 2 eggs in now-empty food processor running, slowly add sugar until thoroughly combined, about 15 seconds - used a good old fashion whisk for this step, my arms were burning but it was worth it
  7. Add melted butter, almond extract and vanilla, process until combined about 10 seconds
  8. Transfer egg mixture to medium bowl, sprinkle half of flour mixture over egg mixture and using spatula, gently fold until just combined. 
  9. Add remaining flour mixture and chopped almonds and gently fold until just combined
  10. Divide dough in half, using floured hands from each half not 8 by 3-inch rectangle, using lines on parchment as guide I decided to make 1 big loaf instead of two
  11. Spray each loaf lightly with oil spray, using rubber spatula lightly coated with oil spray, smooth tops and sides of loaves
  12. Gently brush tops of loaves with egg white eaten with salt
  13. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating sheet halfway through baking
  14. Let loaves cool on sheet for 30 minutes, then transfer to cutting board
  15. Using serrated knife, slice each loaf on slightly bias into 1/2 inch thick slices, set wire rack in rimming baking sheets
  16. Lay slices cut side down, about 1/4 inch apart on prepared rack
  17. Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking
  18. Let cool completely before serving 
  19. Biscotti can be stored at room temperature for up to 1 month 
Processed with Moldiv
Processed with Moldiv
Processed with Moldiv
Processed with Moldiv
Processed with Moldiv
Processed with Moldiv
Processed with Moldiv
Processed with Moldiv

Do you have a Valentine tradition?
What's the closest you've been to a wild animal?

Peace & Love, 

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My name is Mary! I was obese for most of my life, around 7 years ago I decided to take control of my life and successfully lost over 150 pounds. But that's just the beginning of my journey. Join me as I evolve into the person I was born to become. I love to cook, craft, read, and make people smile. I'm happy you've stumbled on by. Let’s Evolve Together.

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