I Might Be Back! (And a recipe for Cheesy Biscuits)

Well, hi everyone! 
It's great and scary to be writing this blog post for you. I've not blogged in over a year (has it really been that long?) and have had good reason. I've moved across the country, been dealing with some heath issues, and have been adjusting to a new job in a new city. Lots of overwhelming things. But thankfully God is good. And here I am, slowly gaining traction in my new life. 
See, I was planning on putting together a little cookbook but that got pushed to the (way) back burner. I think someday I will do it, but now is not that time. But I often have people ask me for my recipes so I thought I'd post some of them here for you lovely people. No guarantees on how often I'll post, but I promise will get a few good ones out to you! :)
I thought I'd kick off this new season of posting with a recipe that I've made over and over (and usually with my little nephew helping me) because they are just that good and easy. 
Cheesy Biscuits!
Yep, cheesy and buttery and grain/gluten free! Now, these aren't like Pillsbury flaky biscuits or the kind that you'd get at a diner with gravy.  These have a different texture- perhaps like a cheesy cornbread texture? (I've never liked cornbread, just so you know.) Anyway, they are prefect with any meal right out of the oven! Yum, just writing this post is making me want to go bake these right now. 
Ok, enough with the talk, here's the recipe (and photos!)

Fresh out of the oven!

Biscuits and gravy. YUM!

me with a tray of goodness :)

LC's Best Biscuits

• 1 ½ c fine almond flour ( I like Honeyville, but most kinds will work)

• ¾ c shredded mozzarella cheese (or whatever kind of shredded cheese you want.)

• 6 tbsp butter, softened

• 2 eggs

• 1 tsp aluminum-free baking powder

• 1/4 tsp xanthan gum

• 1 ½ tsp cider vinegar

• and dash of salt

- Preheat oven to 375º and line a baking sheet with parchment paper.

- With a stand or hand mixer, combine all ingredients well.

- Portion out six to eight equal scoops of dough (free-form adds to the charm) about two inches apart on the cookie sheet.

- Place in oven and reduce heat to 350º.

- Bake for 12-15 minutes or until browned.

- Remove from oven and serve right away. 

*Please let me know what you think of them or how you altered them to fit your lifestyle. I'd love to know! 
Thanks for reading.
- Lindsay
© Lindsay Coleman - do not use or reproduce without giving direct credit and linking back to this post. 

- Hamburger Buns & Cranberry-Herb Bacon Avocado Burgers -

   

   Let me just start by telling you that I really, really, really like cheeseburgers and all of the various ways they can be eaten. And I can barely express how excited I was about having a bun for burgers again! Something that's typically lost when switching to this lifestyle is that there's no bread so you can't hold a sandwich or burger as you generally would have. One day I was bummed to have to use a fork and knife to eat a burger and thus was determined to create an adequate hamburger bun. Now, I'm not going to make these every time I eat a burger or want a sandwich, but it's so fun to have a recipe for buns when I feel like whipping some up.

These burgers taste so gourmet and are pretty easy to make. Yes, it will be more time consuming than the usual burger nights since you'll be making your own buns, but it's so worth the extra time. And you might be wondering why one would put cranberries in a burger? Because it's delicious. That's why. Well, and because I happened to have cranberries and wondered what they'd taste like with beef. Thus this wonderful concoction was born.

I will note that the buns won't be as flavorless and spongy as conventional burger buns. But that's part of the charm and character of using almond flour. I think, too, that these buns would make a great sub for english muffins in a breakfast sandwich or as the base for an open-faced turkey&pesto sandwich. They can be so versatile. I also recommend using them the same day you bake them. They will keep for a day or so, but after that'll get softer so they won't be as functional as a bun [still taste great, though].

Ok, onward to the recipes!

Hamburger Buns

• 1 c blanched almond flour

• ¼ tbsp coconut flour

• 1 tsp baking powder

• ½ tsp baking soda

• ⅓ tsp salt

• ¼ tsp garlic powder

• ¼ tsp pepper

• ⅔  tsp xanthan gum

• 2 eggs

• 2 tbsp butter, softened

• ½ tbsp almond oil

• ¼ c unsweetened plain almond milk [or heavy cream]

• ½ tsp apple cider vinegar

• 1 tbsp sesame seeds, for topping- optional

- Preheat oven to 325º

- Line baking sheet with parchment.

- In small  bowl add dry ingredients and whisk to combine.

- In medium bowl beat remaining ingredients together.

- Add dry in two batches and beat until just incorporated.

- Let dough sit for a few minutes.

- Drop mounds of dough by the ¼ cup two inches apart onto parchment lined baking sheet. Smooth into about a 4” circle [or smaller if you’re making sliders].

- Bake for 17-20 minutes or until springy to touch. [Top with sesame seeds towards the end of baking.]

- Let cool completely before serving.

*Make 3 servings [6 pieces], Sorry I know that's an odd number, but it's just how the recipe worked out.

Cranberry-Herb Bacon Avocado Burgers

*Have bacon pre-cooked crispy.
*Set out sliced avocado, lettuce, onions, cheese, and tomato [or any other toppings you’d want].

• 1 lb. grass-fed ground beef

• ½ c. almond flour

• ⅓ c. fresh cranberries, finely chopped [food processor is good for this with 1 tbsp zsweet]

• ½ tsp rosemary

• ½ tsp thyme

• dash garlic powder

• 1 tsp salt

• ½ tsp fresh ground black pepper

• 1 tbsp bacon fat [or other oil], for cooking

- In a medium bowl combine all ingredients except bacon fat.

- Shape into 4 patties.

- Place in fridge for 5 minutes.

- Heat skillet, add bacon fat.

- Cook patties to desired doneness.

*Serve on almond flour buns with desired toppings.

**ENJOY! And come back and leave a comment- I want to know your thoughts on this.**

- Almond Flour Bread -

Ok, I admit, there are days when I wish I could just eat a bagel or a croissant [especially a chocolate-filled one], or the bread at a restaurant- partly for taste but also for convenience. But, because I m dedicated to my health and well-being, I choose not to eat them. So on one of those longing-for-a-piece-of-bread days about a month or so ago, I decided to try my hand at creating a grain-free bread recipe. Not a grain-free cupcake or muffin. Nothing sweet. Just a basic loaf of bread, darnit! :)  And while I only had a vague idea of what I was doing the outcome was a success. While in Colorado visiting family two weeks ago I made this the day I arrived. It wasn't for nibbling on- it was supposed to be the base of the grain-free stuffing I was making for Thanksgiving. I had them try little pieces and they all liked it, especially my 21-month old nephew! So that loaf was about gone in 3 days. Needless to say I baked another loaf for the stuffing.

My sister asked me for this recipe because she wanted to be able to have this healthy bread around after I left Colorado. And the other day I got a text from her letting me know she made this bread and it turned out great!

I am quite happy with this bread. Of course, I'll try making different variations, improving it how I can, and whatnot [I've already used this as a base for spice muffins and chocolate coconut muffins. Recipes to come!]. But overall I'm satisfied with this grain-free bread. 

A couple notes for you: If you use a 9"x5" loaf pan the bread won't be tall like a typical loaf of bread. This is normal. But, you could use a 7"x4" loaf pan and it would be taller. I don't know the bake time for a smaller pan, so if you try it please let me know! Also, this bread can be toasted but watch it carefully- it burns quickly. And lastly, because it's almond flour it is dense and quite filing. Delicious with any meal or as a snack!

Almond Flour Bread

• 2 c blanched almond flour
• ⅓ c flax meal / ground flax
• ½ tbsp coconut flour
• 2 tsp baking powder
•1 tsp baking soda
• ¾ tsp salt
• 1 tsp xanthan gum
• 4 eggs
• 3 tbsp butter, softened
• 1 tbsp olive
• 1 tbsp almond oil
• ½ c. whole milk Or almond milk
• ¾ tbsp apple cider vinegar

- Preheat oven to 350º and grease&dust w/ almond flour a 9x5 metal loaf pan.
- Add all ingredients together in a large bowl and beat/mix until incorporated.
- Scoop into loaf pan and bake for 50-55 minutes.
- Let cool in pan for at least 10 minutes. 

- Turn out and let cool on wire rack. [Store in the fridge!]

- Eat and enjoy!

* If you try this recipe, please come back and let me know. I'd love to know what you think of it or any variations you might have made.*