|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: Katsy||Added: Oct 29, 2009 at 10:13 AM|
A biscuit alternative (cooked in a muffin pan) that does not use wheat flour. Sort of like a wheat-free English muffin. Good for Teacher & Warrior.
How to make it:
- 1-1/2 cup oat flour
- 1 cup rice flour
- 1/2 cup ground flax seed
- 1 teaspoon sea salt
- 1/2 cup soy flour mixed with water to make 1 cup (may try milk, almond milk, or some other BTD/GTD-compliant alternative)
- 1 teaspoon lemon juice
- 2 eggs, separated
- 1 Tablespoon honey (or other sweetener; may try omitting)
- 1 Tablespoon baking soda
- Combine oat flour, rice flour, flax seed and salt.
- Set aside.
- Combine soy flour with water to make 1 cup.
- Add lemon juice and baking soda to the soy.
- Separate the eggs (the yolks can go in the soy-water, along with the honey), and beat the whites stiff.
- Combine flour mixture with the soy mixture and mix well until thick.
- Fold egg whites into the batter.
- Spoon into greased muffin pans, filling about 1/3-1/2 of the way, since these are biscuit alternatives.
- Bake in a 350-375 degree oven about 15 minutes or until done (cooking times may vary).
The non-compliant ingredients are
- * soy flour (which I mixed with water to make a mock, heavy soy-milk), and you may be able to substitute... an extra egg or two with more water, or perhaps 3/4 c. milk, buttermilk, yogurt (thin), kefir, almond milk, some other milk alternative, or perhaps just plain water
- * honey (may not need any sweetener, or substitute molasses, maple syrup, agave, glycerin, etc.);
- * oat flour (O nonnies may be able to substitute some other type of flour)