I make these biscuits very thin and crunchy and eat them with butter or cheese or even with a very thin layer of chilli jam. You can make them thicker and either way you can crumble them up and use them as a crunchy topping when required. Leave them in the oven for an extra few minutes and they become quite “nutty”. However you use them, they taste good and are available for an emergency nibble particularly if you are becoming accustomed to the low carb diet.
Nutrition: Makes 60 thin biscuits | Carbs: Approx 1g per biscuit
- 4 large free-range egg whites
- 150g freshly ground flaxseed
- 150g ground almonds
- 15g baking powder
- Pinch of salt.
Weighing scales, mixing bowls, an electric mixer, or hand mixer, rolling pin, parchment paper, three baking sheets (if you don’t have three, cook the biscuits in batches)
- Put the baking powder in a bowl and whisk it to remove any lumps
- Add the ground almonds, salt and mix them together.
- Weigh the flaxseed into a separate bowl and as you grind it, add it to the first bowl. (I grind a third of the flaxseed each time).
- Preheat your oven to about 170 centigrade, a bit less with a fan oven. You will need three shelves. I “borrow” one from the grill oven.
- Either by hand or and electric mixer beat the egg whites to stiff peaks
- Fold the dry ingredients into the eggs and mix gently. If your eggs were large and the mixture is damp, add sufficient more ground almonds until it is nearly dry and only just sticks to your fingers.
- Take a third of the mix and roll it out between two sheets of parchment paper and then using a knife cut it into pieces
- Put them on a baking sheet and repeat until all the mixture is used up.
Notes on ingredients:
You can buy almond flour or ground almonds at any health food shop and some supermarkets.
Buy whole flaxseeds and grind them in a coffee or spice grinder if you can.