I think I’m figuring out a routine in this new pace of life. I’m finally able to bake in the morning and I’m loving having the natural light to photograph the final product.
Light has always been my worst enemy in photographing my food. I always seem to cook at night and, well, there isn’t much natural light at that time. Slowly but surely I’m learning my way around what light works for what and how to use my camera settings for specific lighting. In the meantime, I take advantage of the morning light whenever I can!
This morning I made some gluten-free Pecan Biscuits to enjoy for breakfast.
Pecan Biscuits
adapted from Roost
Yields 4 Biscuits
1/2 cup almond flour, plus more for kneading and dusting
3/4 cup pecan meal (You can find this at most natural/specialty foods stores or make your own by pulsing pecans in a food processor or blender.)
1/4 tsp salt
1/2 tsp baking soda
1/4 cup safflower oil
1 egg
1 Tbsp brown rice syrup (You can also use honey or agave if you’d like.)
Preheat oven to 350°F. Place dry ingredients in a bowl and mix well. In a separate bowl, mix together wet ingredients. Combine wet and dry ingredients until a dough is formed.
Dust a cutting board or clean counter with plenty of almond flour (about 1/4 cup) and turn out dough onto the board. Sprinkle top with more almond flour and knead until is no longer sticky but not crumbly, adding more almond flour as needed.
Form dough into a ball and pat down into a disk about 1 1/2 inches thick. Using a biscuit cutter, cut out biscuits and place on a baking sheet lined with parchment.
Bake for 20-25 minutes or until golden brown.
Serve warm with butter, honey, jam, or spread of choice… or plain. Whatever you fancy.
Enjoy,
Abigail
