Primal Biscuit Recipe, take 2

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I don’t usually post a recipe the same day I try it, but in this case, I’ve made an exception.  I have used a different biscuit recipe for my biscuits & gravy recipe for over a year now (here) but for kicks and giggles, I tried a new recipe I found over at the Health Starts in the Kitchen blog, which I adapted slightly.

These biscuits are really great – very dense, slightly sweet, and completely filling.  My husband called these biscuits a “grand slam” which is saying something, since most new recipes are “singles or doubles”.

These are great with jam or honey, too.  🙂

Anyway, this will be our new go-to biscuit recipe I think.

Here’s the details:

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Grain Free Buttermilk Biscuits

2 1/2 cups of almond flour

1/4 cup of arrowroot powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp baking powder

3 T of butter

2 T of coconut sugar

1/4 cup of sour cream

2 large eggs

2 (more) T of butter

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Preheat your oven to 350 degrees.  Line your cookie sheet with wax paper & grease.

In a medium bowl, combine almond flour, baking powder/soda, and sea salt.  Set aside.  Now, in a small pan, over low heat, melt 3T of butter and the add the sour cream and whisk until combined.  Take off heat and whisk in the 2 eggs.

Pour whisked liquid mixture into the dry ingredients and stir well.  Fold in the 1/4 cup of arrowroot powder.

Divide dough in 8 equal portions, dust your hands with arrowroot powder, and form each portion into a biscuit shape.  Place on cookie sheet.

Bake the biscuits at 350 for 20 minutes.  Halfway through, melt the 2T of butter and brush on top of the biscuits.

Cool biscuits for about 15 minutes before eating.

Enjoy!!

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Spaghetti Bolognese with Zucchini Noodles

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I was meal planning for the next couple of weeks and realized that I haven’t posted our primal spaghetti recipe yet, which is just a shame.  I love spaghetti and there was a time when we were first married we had spaghetti several times a week for months because we remodeled our kitchen, and with a 1 burner hot plate, your options are limited.

This recipe, of course, is grain free and really great for you – you get your veggies in and can still enjoy a yummy, meaty sauce.  I always put a lot of parmesan cheese on top, too.  🙂   Skip the cheese if you’re going Paleo.

Spaghetti Bolognese with Zucchini Noodles

Sauce:

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1 lb of ground beef

1 small yellow onion, finely diced

1 garlic clove, minced

1 28 oz can of crushed tomatoes

2 T of olive oil

2 T of butter

a couple dashes of red pepper flakes

salt & pepper

1 t of dried basil (or 3 T of fresh basil)

Heat olive oil in a large sauce pan over medium heat.  Add the diced onion and sauté until translucent, then add garlic and red pepper flakes and sauté until fragrant.  I don’t use a lot of red pepper flakes because I’m a wimp when it comes to spice.

Then add ground beef, break up unto pieces, season with salt/pepper, and cook until the meat is no longer pink.  Drain off most of the excess grease.

Pour in canned crushed tomatoes, reduce heat to low, cover the pan with a lid, and let sauce simmer for a good 30 minutes.  If I am ahead of schedule, I like to simmer the sauce for an hour.

After you simmer the sauce, take off the heat and add butter and basil.  Stir to combine. 

Zucchini Noodles:

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Zucchini noodles are easy to make – if you have the right tool.  I use this gadget to slice the zucchini into noodles:  Mandoline Slicer  Then we just grab the noodles we want, plop them on our plates, and microwave them for about 2-3 minutes, until hot and tender.

Enjoy!!