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
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
Instructions
- Preheat oven at 400ºF.
- Sauté the shallots and spinach in olive oil.
- 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.
- Add the turkey, spinach and shallots. Mix well.
- In a shallow bowl mix together the seeds.
- Wet hands and form the dough into biscuits. Dip the top into the seed mix.
- 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.