Paleo Almond Flour Biscuit with Garlic and Nettles, Low Carb and Gluten Free
This nutrient dense drop biscuit is easy and quick to mix up, tastes lovely, and is paleo and keto friendly! Grain free almond flour gives it a cheesy, nutty flavor, and the garlic and nettles pack a healthy punch! Perfect for sneaking protein and fat into picky toddlers or preschoolers, and good for baby-led weaning!
1/3cupcoconut oilcan use butter or ghee if open to dairy
6Tbspdried nettle leaves
Preheat oven to 350 degrees (177 degrees C).
Poor one cup hot water over dried nettles, and allow to reconstitute for at least five minutes. Strain out leaves with a fine mesh strainer, and press out extra water.
Melt the coconut oil (or butter) and allow to sit and cool a bit, while mixing the dry ingredients.
In a large mixing bowl, combine almond flour, salt, and baking powder.
Make a little well and add in the melted coconut oil and mix. Then add in the beaten eggs and mix. Add in the minced garlic, and finally, the nettles.
Scoop 1/3 cup dough onto a non-toxic stainless baking sheet, and form into flattened biscuit shapes with your fingers.
Bake for 15 minutes until firm and golden.
Cool on the baking sheet.
You can also easily make these without garlic or nettles, and they are still delicious!!! Make sure you are using a high-quality dried nettles, once I did this with old dried nettles from Trader Joe's teabags and it was not yummy! The ones from Mountain Rose Herbs are delicious.Also- I leave out the garlic if my little ones will be eating. The taste is just too strong for them!