It was a dark-ish wet day, the kind of day that cried big raindrop-tears for soup. Also, I knew that I needed to get dinner in the slow cooker this morning, so hamburger soup it was. (Ground beef cooked in a pan, then added to the slow cooker with chopped carrots, sweet potatoes, onions, garlic, peas, corn, water, canned tomatoes, tomato sauce, salt, pepper, basil, bay leaves, and beef bouillon cubes.)
And I was craving some kind of savoury biscuit to go with it (biscuit as in the American style: soft lumps of cooked dough, a bit crispy on the outside and mealy on the inside).
I've used this recipe from Elana's Pantry
before, but today I heavily adapted it as I didn't have enough almond flour and I wanted to make it savoury and herby.
- 1 cup almond flour
- 1/2 cup flaxseed meal
- 1 cup gluten-free baking mix (just flours, salt, and baking powder; no sugar)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- chopped rosemary from the front porch, powdered garlic, dried parsley, and Italian seasoning
- 3 eggs
- 1/4 + 1/8 cup extra virgin olive oil
Mix dry ingredients and herbs and spices in a bowl, and in a separate bowl, beat eggs and oil together. Then blend the wet ingredients into the dry, and drop in big spoonfuls onto waxed paper on a baking sheet. Bake at 170 C/350 F for about 14 minutes.
Serve with soup and self-respect.