It is incredible to me how little time I have to blog. I confess I’m having a hard time not being able to sit down and type as much as I wish. But right now it seems like this first year of parenthood is closing fast and I’m getting a bit sentimental. Not much longer will Baby G be a baby! He is showing me so much about the world I know every parent must feel the same. Right now his favorite thing is to crawl up and down hills. Delightful innocent fun.
Are you familiar with Thrive Market? It is an online resource for healthy and organic foods and products. A year ago when I was pretty ready to no longer be pregnant I got a magazine from them with Thanksgiving recipes. I poured over that magazine eager to make/eat any and all of the foods. But I was too exhausted to cook much of anything. It wasn’t until the other week that I finally made their Paleo Rosemary Biscuits. They were great! They reminded me of something I had made from David Lebovitz’s My Paris Kitchen (highly recommend) so I adapted Thrive Market’s recipe to combine the two.
I’m not sure if these count as Paleo, the original recipe calls for honey, not maple syrup. But honey isn’t recommended under 12 months of age so we are currently avoiding that. I use lemon thyme because that’s what is in our garden. No joke we planted it once, 6 years ago and it will outlast us. Regular thyme will work just as well.
- 2½ cups almond flour
- ½ tsp salt
- ½ tsp baking soda
- 2 eggs
- ¼ cup coconut oil, melted and cooled
- 1 TBS Maple Syrup
- ¼ cup comté cheese, shredded
- 2 tsp lemon thyme
- Combine almond flour, salt, and baking soda in a large bowl and whisk.
- In a small bowl whisk the eggs, coconut oil, maple syrup, cheese, and lemon thyme.
- Stir the wet into the dry, cover, and place in the fridge for an hour.
- Preheat oven to 350F
- Roll dough out onto parchment paper and using a drinking glass cut out biscuits, about 1 inch thick.
- Bake for 12-15 minutes.