What's for breakfast?
One of the most common questions I am asked, is for metabolically efficient breakfast recipes. Not to mention, it needs to be easy to make, something that can be taken "on-the-go" and prepared ahead of time.
Well here's one for you... a biscuit that is fluffy, tender, nut-free and gluten-free! The vanilla plant-based protein and coconut flour combination gives these biscuits plenty of sweetness. All of this is done in just one bowl with eight simple ingredients!
You can easily swap out the spinach to either berries or walnuts (no longer nut-free of course) and these scrumptious biscuits will still fall into the 1:1 ratio of carbohydrates to protein category. If you are fueling up for a high-intensity or long training session, feel free to spread on some jam or drizzle a little honey on top.
Enjoy these with a hot cup-of-joe... always my preference!
Prep time is 10 minutes, cooking time is about 20 minutes.
Makes 8 biscuits
Here's how to do it:
- 3 large eggs
- 1/3 cup Coconut Oil, melted
- 1 1/4 scoop Plant-based Protein Powder (I use Thorne VegaLite Vanilla)
- 1 cup organic Coconut Flour (I use Bob's Red Mill brand)
- 2 tbsp Psyllium Husk Powder (I use Bob's Red Mill brand)
- 1/2 tsp Baking Soda
- 1 cup Baby Spinach, chopped or torn
- 1 1/2 cup Water
Preheat oven to 350 degrees and grease a medium-size baking sheet with a little coconut oil.
Whisk the eggs and coconut oil in a large mixing bowl.
Add the coconut flour, protein powder, psyllium powder and mix well.
Add the water and baking soda to the powder mixture until well blended.
Using your hands mix in the chopped spinach to form a ball of dough.
Form the dough into a 1-1/2 inch thick circle on the baking sheet. The dough will not rise much so the thickness of the dough will be the final height of the biscuits.
Cut the dough into 8 wedges and separate a bit.
Bake for 20 minutes.
Remove from the oven and allow to cool for 5 minutes.
CHO = 11g
PRO = 8g
Fat = 13g
Fiber = 2g
Metabolically Efficient: YES
Ratio: 11:13 = 1:1