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Tomato Basil Biscuits


  • 9 oz. almond flour / ground almonds

  • ½ tsp salt

  • 4 tsp baking powder

  • 1 tsp xanthan gum

  • 3 tsp dried basil

  • 1 oz / 30 g butter and 1 oz / 30 g solidified coconut oil

  • 2 oz sun-dried tomatoes, pre-soaked in hot water to soften, and then chopped

  • 1/3 cup unsweetened thin coconut milk (carton)

  • Beaten egg to glaze

Total Time: 20 min Prep: 10 min Cook: 10 min
Yield: 8 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

Heat oven to 400 F. Put the almond flour, other dry ingredients, basil and butter in a food processor and pulse until it resembles fine breadcrumbs. You can also do this by hand if that’s your thing.

Turn into a bowl and mix in the sun-dried tomatoes until evenly distributed.

Make a well in the center of the dry ingredients and pour in the milk.

Mix by hand to form a dough.

Knead the dough lightly until smooth.

Divide dough into 8 x 2 oz pieces of dough.

Roll each piece in your hands to make a ball, please on baking sheet and flatten gently to resemble a cookie.

Brush tops with beaten egg.

Bake for 10 minutes until golden brown.

Carefully use a serrated knife to cut open, especially if they are still warm, as they are quite fragile.


This recipe does not contain many non-starchy vegetables or much nutrient-dense protein. It is highly recommended that you drink a green smoothie and enjoy a serving of nutrient-dense protein before eating this dish to maximize your SANEity.