Crunchy Tea Biscuits

Diabetes-friendly, Anti-inflammatory, Low-FODMAP, and Diverticulitis SAFE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 350°F.

Step 2

2. Mix the gluten-free flour, coconut flour, baking powder, and salt.

Step 3

3. In another bowl, whisk the melted butter, egg, monk fruit, and vanilla.

Step 4

4. Combine the wet and dry ingredients. If the dough is too dry, add 1 tablespoon almond milk at a time until it forms a firm dough.

Step 5

5. Roll the dough between two pieces of parchment paper to about ⅛-inch thick.

Step 6

6. Cut into small rectangles or circles.

Step 7

7. Place on a parchment-lined baking sheet.

Step 8

8. Bake 12–16 minutes, until the edges are lightly golden.

Step 9

9. For extra crunch, turn the oven down to 300°F and bake another 5–8 minutes.

Step 10

10. Let them cool completely—the biscuits will become crispier as they cool.