Finally I can introduce you this great no flour, no sugar, gluten free and keto friendly linseed biscuits. It took me several times to find proportion that is not too hard, no too crispy, somewhere in the middle, so it can be used in variety of dishes.

HOW CAN YOU USE THIS RECIPE?

♥ biscuits – plain, with seeds, nuts, dried fruits, chocolate nibs. I had leftovers of mix of sunflower seeds, cranberries, peanuts, almonds, hazelnuts and pumpkin seeds.

♥ pizza base – add olive oil instead of butter, toss some herbs like oregano or basil, and you have keto friendly pizza base

♥ pastry for savory tarts, casseroles

♥ pastry for cakes – sweet tarts, cheesecakes and other sweet cakes as shortbread  pastry replacement

My idea was to find a good replacement for almond flour. Linseed has very good binding properties, it is suitable for baking, including bread. In addition, flour can be used for pancakes, pies, cocktails and as breadcrumbs replacement. It can be used alone or as an addition to other flours.

Linseed contains mucous compounds, omega-3 and omega-6 polyunsaturated fatty acids, proteins, nutrients (lignans), flavonoids, dietary fiber, enzymes, mineral components (magnesium, calcium, zinc, iron, potassium, copper, manganese), vitamins (B1, B6, PP, folic acid, pantothenic acid, choline – I’ve been writing about choline here). Chemicals isolated from linseed are considered one of the best emollients, soothing agents and to some extent anti-inflammatory. They have antibacterial, protective, laxative effects, reduce blood clotting, strengthen, regenerate, accelerate wound healing, protect against heart attack or coronary artery disease.

Research confirms that women with breast cancer who was consuming linseeds resulted with inhibition of tumor growth and prolongs life. One of the studies carried out was to give patients with breast cancer 0.3 milligrams of lignans (from linseed). After a 10-year follow-up period, there was a reduction of over 70% in mortality from breast cancer compared to women who avoided lignans.

Linseeds have ⇓

⇒ almost 3 times more lignans compared to chia seeds

⇒ over 7 times more lignans than sesame

⇒ 38 times more lignans than sunflower seeds

⇒ 475 times more lignans than cashews

⇒ 3200 times more lignans than peanuts

WHY LINSEED BISCUITS ARE SO GREAT?

It will take you couple minutes to prepare the dough, and maximum 25 minutes to bake the biscuits. They are easy peasy to make, so you don’t need to be a Master Chef. Ingredients are inexpensive and easy to buy (coconut flour is available in most of the supermarkets). They are wonderful snack not only because they are very tasty, but also because they contain plenty of fiber (100g of linseed has 27g of fiber). So you won’t be tempted to eat all you’ve just bake, because after two you’ll feel full for hours.

I used freshly grounded linseed – it’s more healthy option (and cheaper), because grounded seeds oxidize quickly, loosing their nutritional properties. I use old coffee grinder, so it takes 5 minutes to make it. You can also use pestle and mortar, but it will take more time and energy. Third option is to buy ready grounded linseed.

Choice is yours and sky is the limit 🙂

 

linseed (flaxseed) biscuits #keto #glutenfree #nosugar

NOTE: my measurement cup is 250ml regular glass

INGREDIENTS (for about 11 buiscuits):

• 1 cup ground linseed (flaxseed)
• 1/3 cup coconut flour
• 1/4 cup xylitol (or other sweetener)
• 1/2 tsp baking powder
• 2-3 tbsp clarified butter (or coconut oil)
• 1 egg
• 2 tbsp milk (I used almond milk)
• seeds or nuts (sunflower seeds, pumpkin seeds, peanuts, walnuts, hazelnuts, almonds)

DIRECTIONS

I use old coffee grinder to grind linseed, you can do the same, or buy grounded linseed. Although it’s more expensive and less healthy, because ground linseed oxidize quickly. That’s why it’s better to buy linseed and grind only the amount you need. You can also use mortar to grind them, but it’s more time consuming and requires more attention.

In a bowl mix together grounded linseed, coconut flour, xylitol, baking powder, butter, egg and milk using your hand. Add seeds or nuts of your choice. You can chop or slightly grind nuts if you use them, so everything will keep together.

Form small balls and flatten with the palm of your hands. Place on the baking paper and bake for 20-25 minutes in 180°C (or 150° with the fan). Leave in the oven to cool down. They can bee keepped in a closed container fo about a week.