Grain-free Pecan Meal Biscuits - No: gluten, grains, dairy, eggs, and sugar

Pecan Meal Spiced Raisin Biscuits

My experience with the world of food sensitivities has been that when I eat a food too long, my body eventually revolts. 

I don't always know exactly what the culprit is, but I know something is amiss.  So it seems that now my body has decided it has had enough quinoa flour for the time being. 

You may be thinking to yourself well, Debbie, just how do you know these things? I'll share this story just because someone may be able to relate. Over the past year I have worked on creating many quinoa flour recipes. They took a lot of work and re-working.  We have enjoyed quinoa flour pizza crusts, chicken and dumplings, chicken veggy pot pie... ok you get the picture?

I ate quinoa all the time as a replacement for the gluten grains that my body didn't like. I baked and cooked and worked through the trials and error to have a working set of recipes my whole family would enjoy.

At the beginning of last summer, the boys spent a few days away at camp. Getting them ready, and preparing their meals for their time at camp, left me in an exhausted state. I didn't feel like cooking while I recovered, so I ate leftover chicken pot pie made with a quinoa flour crust.  Since no one was here to eat it up in a day, I ate it over and over for 3 days.Ha! That was the test!

I became really bloated and started having irritable bowels.  E-gad! How impolite of me to discuss this in front of the whole world!  If you a regular reader of gluten-free blogs, you know that most gluten-free bloggers discuss this topic more freely than they ever would in "polite society." Anyway, after the bloating, I had the energy crash that always seems to follow
elimination of foods that overstimulate my system. This has been the "sign" that tells me a change is needed.  My body communicates relief, and this time the energy letdown lasted for months.  It isn't easy to lose energy when you don't have any extra to begin with.

Once I realized that my quinoa needed to sit on the shelf for awhile, It was time to start learning again. This time it was learning all about pecan meal. I needed to make an easy bread that was FREE of grains, gluten, dairy, eggs, sugar, and today I want to share with you what I created.  For whatever reason, the learning curve was shorter this time, and I'm thankful for that. It is a good thing for my body.


Grain-free Pecan Meal Biscuits
   ~created by The Gluten-Free 'Dish'

Add ingredients to mixing bowl:

6 Tablespoons chia seed meal 

6 Tablespoons water
2 Tablespoons raw organic honey
6 Tablespoons organic unsweetened applesauce
5 Tablespoons organic palm shortening or coconut oil (You may need to add 1 T. more at the end of mixing if the recipe is too dry.)
1 Tablespoons organic apple cider vinegar

Mix well.

Add the following ingredients:

1 1/2 cup pecan meal
1/2 cup coconut flour

1/4 cup tapioca flour

1 tsp baking soda
1 1/2  tsp baking powder - grain free 

Choose one spice option:

1 tsp nutmeg
1/4 tsp allspice

raisins

Or:

1 teaspoon onion powder

1 teaspoon oregano

Mix well. Add raisins if desired.

Shape with your hands to make biscuits. 

Makes 10-12 biscuits.

Bake at 350 degrees for 12-15 minutes on a baking sheet lined with parchment paper or greased with olive oil. 

Just a few more thoughts:

After realizing that I was developing new food sensitivities I began working with a functional MD to pinpoint exactly what I need to fine tune. Over the past weeks I have been in the process of many blood draws, and specialized lab testing to determine the next steps I need to take in my healing process.  I am ready for it. Fatigue and exhaustion have been a daily challenge, and I haven't been able to post here as much as I'd like to.

I know I still have changes to make to get to the place I need to be, but I can sense positive changes taking place in my body, and look forward to sharing more with you all more often.


Lot of love,

Debbie