biscuits made with almond meal left over after straining almond milk

About every 5 days I make almond milk with a cup of almonds (measured when dry). Then I fill the blender up to the top line with purified water, blend and strain through a nut milk bag or cheesecloth. Sometimes I make two gallons at once, and freeze one (using glass jugs), so that I have to make almond milk less often. This leaves me with two cups worth of wet almond meal.

I've been working on a biscuit recipe using the wet almond meal left over after straining almond milk for a while now. I finally have a recipe that is good enough to share. I may still tweak it some more though :-)

Biscuits:

Mix well:

wet almond meal left over after straining almond milk = to 2 cups

of dry almonds

1 egg

1/4 cup honey

1/4 tsp vanilla liquid stevia

1/4 cup coconut flour, sifted

1/4 cup brown rice flour

1/4 cup buckwheat flour

1 tsp baking powder

1.5 tsp baking soda

Kneed into dough. Roll to about 3/4 inch thickness. Use a cookie cutter of your choice. My kids used a heart shape.

Bake at 350 degrees for about 15 minutes.

Makes about 10 yummy biscuits.