SEED & SPINACH BISCUITS

Saturday mornings I meet up with a friend to go swimming. I usually roll out of bed and make my way there picking up a coffee and a bagel on the way. In my attempts to be healthier and lower my carb intake, I created this biscuit which I can eat on my way to the pool. It’s breakfast in a few bites. An almond flour biscuit with cheese, spinach, shallots, turkey, and then covered in a mix of seeds. It gives me a bit of everything without the sugar.

SEED & SPINACH BISCUITS

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Servings: 8 biscuits

Course: Breakfast, Snack

Ingredients Method Notes

Ingredients

  

• 1 cup baby spinach chopped
• 2 shallots sliced
• 1 tbsp olive oi
• 4 slices turkey cold cuts thinly sliced into ribbons
• 2 cups almond flour
• 1 tbsp baking powder
• 1 tbsp garlic powder
• ½ tsp salt
• ¼ cup cold butter cut into small pieces
• ⅔ cup cheddar cheese grated
• 2 scallions chopped
• ⅓ cup sour cream
• 1 egg
• ½ tsp hemp seeds
• ½ tsp sesame seeds
• ½ tsp poppy seeds
• 1 tsp sunflower seeds
• 2 tbsp pumpkin seeds

Method

 

1. Preheat oven at 400ºF.
2. Sauté the shallots and spinach in olive oil.
3. Mix the almond flour, baking powder, garlic powder, and salt together, add the cheese, scallions, and mix again. Add the sour cream, egg, and butter. Mix well.
4. Add the turkey, spinach and shallots. Mix well.
5. In a shallow bowl mix together the seeds.
6. Wet hands and form the dough into biscuits. Dip the top into the seed mix.
7. Bake for 20 minutes.

Notes

I like to put these in sandwich bags and keep them in the fridge so I can grab one on the go. But if I’m staying in, I love to poach an egg and put it on top of a warmed up biscuit.