Paleo Lemon Poppyseed Tea Biscuits
A friend of mine recently lamented that he missed lemon poppyseed muffins since going Paleo and then demanded I come up with a recipe for them. Most people do that, actually. But it’s a good thing because it keeps me on my toes always trying new things.
While I didn’t make muffins exactly, I decided to make little biscuits instead. Cakier than a cookie, flatter than a muffin, moister than a scone, these are just kind of awesomeness in their own right. Charlotte told me that they were perfect with her night-night tea and I had to agree.
Recipe: Paleo Lemon Poppyseed Tea Biscuits
Ingredients
- 1.5 c. almond flour, sifted (I use Honeyville Farms
)
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla
- 1/4 c. honey
- 1 egg white
- 3 tbsp. melted grass-fed butter (ghee or coconut oil will work)
- 6 tbsp. lemon juice
- 1 tbsp. poppyseeds
Instructions
- Mix almond flour, poppyseeds, and baking soda in one bowl. Set aside.
- In another bowl, beat egg white and slowly add melted butter, vanilla, lemon, and honey.
- Add wet ingredients to dry and mix well.
- Spoon the batter into approximately 12 cookies on parchment paper (yes, this makes a huge difference).
- Bake at 300 for 12-13 minutes depending on the size you made your biscuit. Keep an eye out!
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I make a mean lemon poppy seed muffin, but those cookies look awesome! I will have to try this recipe just as soon as my 21 day sugar detox is over. Only 12 more days. Sigh.
I just tryed these didn’t have honeyville flour so I used Bobs redmill flour an they came out good I even squeezed fresh lemon in an it was delicious. Was thinking I might have to try this with oranges instead.
These turned out great. I used coconut palm sugar vs. honey.
Either that tweak or the size I made them resulted in about a 30 minute cook time at 300 degrees.
Any idea if this might work with white chia seeds substituted for the egg white? I am allergic to egg white.