Banana Biscuits – GF / DF

Look at all the lovely letters at the end of our recipes indicating what it is and what it ain’t.  Well these biscuits should be GF / DF / not CB, because they are not like cardboard.  They actually had a little fluff going on, and were really quite delightful.  I do love a biscuit, so one that is low on fat and can be eaten by y GF/DF family and friends is great except that it means less for me.  Ah well.  The problem with good food is that other people want to eat up all those potential leftovers, huh?

One key to a good biscuit is a hard fat that gets distributed without melting too fast or weighing things down with liquid.  No butter allowed over here at my house, so coconut oil placed in the freezer before use served the hard fat need.  Banana offered some moisture / replaced some of the fat, and good ol’ Bob’s Red Mill Gluten Free Baking Mix removed the wheat from the equation as well.

We ate these with a little orange marmalade and found that to be quite a treat for a weekend breakfast :-)

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Banana Biscuits (I will definitely double this recipe next time, but if you want to stick your toes in first, try this amount which yields 4 large biscuits)

1 1/2 cup gluten free flour mix (I used Bob’s Red Mill)
1 Tbsp baking powder
1 tsp guar gum
1/2 tsp salt
1-2 tsp lemon zest
1/3 – 1/2 cup mashed banana (after mashing.  It was a medium large banana)
1/3 cup milk (I used unsweetened almond)
3 Tbsp hard coconut oil (Stick it in the frig the night before – or in the freezer if you forget)

Pre-heat oven to 375
Mix the dry ingredients and zest together.
In a separate bowl (or large glass measuring cup), mash the banana and then mix in the milk.
Cut the coconut oil into pieces and mix in with a pastry cutter or a large fork if you don’t have a pastry cutter.

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Add the mixed banana and milk and stir to combine but don’t over-mix or mash.
Spread out on a cutting board or counter to a thickness of about an inch.

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Use a glass to cut biscuits.
Place on a cookie sheet
Bake for about 12 – 14 minutes or until browning just a touch on top

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Eat warm.

My son ate his with peanut butter….. makes sense, don’t you think?

 

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8 responses

  1. FD and I follow the Paleo diet and I think this will be one we can enjoy!! I think I can substitute Xanthan Gum for the Guar Gum? I have a banana to use this morning so this might be great for breakfast!

  2. I’m not familiar with guar gum, but these look delicious. My son won’t be having his with peanut butter, because even though we don’t have any gluten intolerance, he has serious nut allergies. The marmalade would work though. I like how An Unrefined Began is thinking. Chocolate banana would be yummy!

    • Check for guar gum or xantham gum in the natural foods section or gluten free section of your grocery store. It can also be purchased on-line. And An Unrefined Vegan has a blog as well – with lots of her great ideas for healthy, plant-based eating. Thanks for stopping by and I hope your son likes the biscuits!

    • I believe the gums are to replace some of the chewiness provided by gluten, not sure if it would make a big difference or not. Let us know if you try it how they turn out!

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