Cheesy Gluten Free Biscuits
Have you heard of Lupin flour? Lupin is part of the legume family and is rich in fiber and minerals. This delicious gluten free flour is also an excellent source of vitamin E and is high in protein. A great substitute for pastas, cookies, muffins, and more! Give it a try today...
Ingredients
- 1 cup almond flour
- 1/4 cup oat fiber
- 1/4 cup lupin flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup grated zucchini
- 4 tablespoons butter, melted
- 1/2 cup aged white cheddar, grated
How to Make It
Preheat oven to 450F. Grease a 12-piece cupcake tin with butter.
Grate the zucchini, put it in a strainer with a little sprinkle of salt. Let the zucchini juices strain as you prepare the recipe. Melt the butter and set aside to slightly cool.
In a large bowl, whisk together the almond flour, oat fiber, lupin flour, salt, baking powder, garlic and onion powder. Add the grated cheese and fold it into the flour mixture.
In a small bowl, whisk together the eggs, sour cream and the melted butter and set aside. Take the grated zucchini and squeeze out any excess liquid, then fold it into the flour and cheese mixture. Be sure to break up any chunks. Take the egg and sour cream mixture and add it to the dry ingredients and fold together until incorporated; you will want to use a spatula, because the batter is quite sticky.
Portion out the batter evenly into the cupcake tin. Bake at 450F for 8 minutes. They should be golden brown and if poked with a toothpick, it should come out clean.
