If you have some extra ‘thyme’ to yourself this weekend, you really ‘oat’ to try baking these
‘Herb-y fully Loaded’ biscuits.
Though Rosemary is native to the south of France and can be found growing in other Mediterranean regions, the plant can also be spotted living happily in the partially shaded areas of my Mum’s backyard in Port Moody BC.
Port Moody, being one of the more rainy areas of metro Vancouver, will hopefully give you some faith to grow your own backyard Rosemary.
Beyond the suggested cerebrovascular benefits, we also find this herb to be very aromatic, and quite tasty in a biscuit!
1½ cups Almond Flour
½ cup Oat Flour (GF) (Can be made from processing or blending oats)
⅓ cup Potato Starch
¼ cup Finely Chopped rosemary
1 tbsp Finely Chopped thyme
1 tsp xanthan gum
½ tsp salt
½ tsp black pepper
2 tbsp Melted coconut oil
½ cup cold water
- Preheat the oven to 350 degrees f.
- In a clean, dry bowl whisk together the almond flour, oat flour, potato starch, xanthan gum, salt, pepper, chopped rosemary and thyme.
- Pour in the water, melted coconut oil and stir together with a spatula until a ball of dough forms.
- Wrap the dough in plastic and place in the fridge for 1 hour.
- Press the dough between two clean sheets of wax (Parchment) paper (sized to the length and width of the baking sheet you’ll be using) and flatten with a rolling pin until dough stretches to 16×12” and about ⅛ inch thick.
- Remove the top layer of parchment paper and place the flattened dough, paper side-down, onto the baking sheet.
- Bake at 350 degrees f fro 10 minutes, rotate the tray degrees, and then bake for another 5 minutes.
- Remove and place on rack to cool for 10 minutes.
- Cut into desired cracker-sized-bits and enjoy!