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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 1/4 | cups | whole wheat flour | 3 | tablespoons | Ground Flax meal | 1 | tablespoon | black pepper, ground fresh | 1 | teaspoon | baking powder (1 Tablespoon) | 2 | teaspoons | kosher salt | 1 | teaspoon | thyme fresh, finely chopped | 1 | tablespoon | allspice, ground | 1 | cup (8 fl oz) | water, warm (110 degrees) | 1/4 | cup (8 fl oz) | Agave syrup | 1/4 | cup | canola oil | 1 | lime yields | Lime juice, fresh squeezed | 1 | fruit (2" dia) | lime, zest | 1/2 | cup, chopped | Onion, chopped | 2 | tablespoons | parsley, chopped | 1/4 | cup | cilantro, fresh, chopped | 1/8 | cup | corn meal |
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Steps
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Sequence
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Step
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| | 1 | Combine dry ingredients: ww flour, flax seed meal, GF flour, salt, pepper, thyme, spices baking soda. Mix together well. | | 2 | Add liquid ingredients: water, agave syrup, lime juice, lime zest and oil. | | 3 | Fold in onion, parsley and cilantro. | | 4 | Use your hands to mold dough into a loose ball. | | 5 | Sprinkle cornmeal on a flat surface. Drop dough on cornmeal and lightly coat top and sides with a sprinkling of cornmeal. Bottom of the dough should pick up a thick layer of cornmeal. | | 7 | Using a 3" glass or biscuit cutter, cut out the biscuits. | | 8 | )Lay biscuits on a parchment paper covered baking sheet. | | 9 | Brush biscuits with your agave/lime/oil mixture. Dot each biscuit with a pinch of onion and chopped cilantro. | | 10 | Bake for 18 minutes in a 380 degree preheated oven. Or until edges are lightly browned. |
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