I haven’t exactly been “up to par” on blog posts lately. Bartonella, one of the many co-infections that I have dealt with along side of the Lyme, is flaring quite badly, making everything, even writing this post, very difficult. Therefore, the past week I have been taking it very easy, trying to rest my body and brain as much as possible. When I feel extra bad, I become very indecisive, and I pretty much don’t know what recipes to post, nor do I like any of the pictures I take to go along side of them, so please, bear with me.
This recipe is a great way to use leftover roasted vegetables, or in my case, the roasted garlic dip that I had made for Christmas. Really, I am sure any combination of vegetable mash would work, though the end product might taste a bit different. As most AIP-friendly baked goods, these biscuits are best served warm, right out of the oven. Even though my family doesn’t typically like “bread replacements,” my mother surprisingly approved of these biscuits. What is even more exciting is that I know you all can make them, because Anti-Grain is now selling their flours online!
- 1 cup roasted garlic dip
- 1 tsp grain free baking powder
- 2 tbsp chicken fat + more for brushing
- 1/4 tsp sea salt
- 1 tbsp raw honey
- 1/2 cup water chestnut flour
- 1/4 cup Anti-Gran butternut squash flour
- 6 tbsp arrowroot flour
- Preheat oven to 400 degrees.
- In a medium mixing bowl, whisk together baking powder, sea salt, water chestnut flour, butternut squash flour, and arrowroot flour.
- In a food processor fitted with the “S” blade, combine leftover roasted garlic dip, honey, and chicken fat.
- Add in dry mixture, pulsing until a dough has formed.
- Form dough into 5 like-size biscuits, 2 inches wide and about 3/4 inch high.
- Place biscuits on a baking sheet, and brush extra chicken fat over the top of each biscuit.
- Place baking sheet in the preheated oven, allow to cook for 10 minutes.
- Cover with tin foil if browning too quickly, allowing the biscuits to cook for another 10 minutes.
- Remove from oven and place on a cloth napkin to cool.
- Serve with extra fat, dip in soup, or enjoy as is.
I have to follow a low FODMAP diet and was wondering if you can omit the garlic from this recipe, or just use a garlic infused oil, would it still work?
Hi Diana,
I have not made the dip without the garlic, however, I cannot imagine it not being tasty simply because cauliflower and parsnips have so much flavor on their own!
a quarter CUP of sea salt! Yikes! Is that right?
thanks for pointing that out! Can’t believe I missed it all this time.