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.
Makes 8 biscuits
1 cup baby spinach, chopped
2 shallots, sliced
1 tablespoon olive oil
4 slices turkey cold cuts, thinly sliced into ribbons
2 cups almond flour
1 tablespoon baking powder
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 cup cold butter, cut into small pieces
2/3 cup grated cheddar cheese
2 scallions, chopped
1/3 cup sour cream
1/2 teaspoon hemp seeds
1/2 teaspoon sesame seeds
1/2 teaspoon poppy seeds
1 teaspoon sunflower seeds
2 tablespoons pumpkin seeds
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 scones. Dip the top into the seed mix.
Bake for 20 minutes.
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.