paleo biscuits & gravy

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BISCUIT INGREDIENTS 

2 ½ cups almond flour
½ teaspoon sea salt
½ teaspoon baking soda
¼ cup Earth Balance butter (soy free, dairy free)
2 organic eggs
1 tablespoon agave nectar or honey 


BISCUIT INSTRUCTIONS

In a medium bowl, combine almond flour, salt and baking soda. In a large bowl, blend together buttery spread, eggs and agave. Stir the dry ingredients into the wet until a nice dough forms. Form dough into semi-flat round on a lightly greased cookie sheet. Dust dough with extra almond flour if it is sticky and/or misbehaving. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges. Serve with gravy, jelly or whatever else your heart desires. Makes about 10 biscuits

GRAVY INGREDIENTS 

1lb ground turkey or pork sausage
5 tbsp almond flour
16 oz. coconut milk
2 teaspoons thyme
½ c. chicken stock (optional)

GRAVY INSTRUCTIONS

Saute meat until fully cooked. Move meat from pan and save 2 TBSP of drippings. Leave drippings in pan, mix in almond flour and form a paste, whisking over medium-low heat. Add in ¼ of the coconut milk and the thyme. Bring to a medium heat, stirring often and scraping the browned meat bits into mixture. Add remaining coconut milk, stir and bring to a light simmer. Add meat back in and simmer until desired thickness is reached. If it becomes to thick, thin with chicken stock. Serve over biscuits.