Buttery Paleo Biscuits

My family and I love warm biscuits for breakfast and it was something I wasn’t about to give up when I started our Paleo journey. For me it is important that the transition to this Paleo lifestyle is an easy one for my kids, so making things they enjoy and as close to what they were used to is a big challenge, but one I’m willing to take on. And with these biscuits I think I hit the nail on the head!!! Even my picky eater Daniel loved it !!

These biscuits are very nice and soft, and do not crumble easily unlike some other products made with almond flour. The arrowroot flour helps it bind nicely and works in harmony with the coconut flour to keep the biscuit from crumbling. Remember that because almond flour is denser than regular flour the biscuits won’t rise as regular biscuits would, but the end product is delicious and very satisfying, especially if you are having a big biscuit craving.

Feel free to add dry herbs or shredded raw or grass fed cheese if you prefer. Enjoy!


2 cups/ 217g. Almond Flour
1/3 cups/ 24g. Coconut Flour
1/3 cups/25g. Arrowroot Flour
3 Tbsp/4g. Baking Powder
1/2 cups/113g. Grass-fed Butter (cold, cut into small pieces)
2 each. Large Eggs
1 Tbsp. Plain Kefir (optional)
1 tsp. Honey
1/2 tsp. Sea salt
3/4 cups. Almond Milk
1 each. Egg ( egg wash)
1 oz. Water ( egg wash)


Preheat oven to 350 F

Add all the dry ingredients in a bowl and mix well using a whisk or a fork to help all the dry ingredients blend evenly.
Add the cold pieces of butter to the dry ingredients and using your hands or a dough cutter, mix in the butter to the flour mixture until the butter resembles small peas
In a separate bowl add all the wet ingredients and pour it into the butter and flour mixture, mix well. The mixture will look soft but not soupy.
Put parchment paper on a cookie sheet. I used a 3oz paddle to portion it. Pour it into the cookie sheet and flatten it a little with your hand.
Do an egg wash with the water and egg and brush it on top of each biscuit.
Bake for about 15 minutes or until golden brown.

Biscuits should look like this before baking



Almond Crusted Halibut Over Spaghetti Squash and Tomatoes Avocado Salsa


This recipe is a full meal and everyone in my family loves it, well everyone but my son, who hates anything with fish!. It is very satisfying and easy to make. This recipe is made to meet Paleo and Gluten free dietary needs, but you can easily substitute the breading ingredients and fats to regular flours etc. I hope you enjoy it and please give me your feedback if you make a few tweaks. The recipe looks lengthy but it’s really easy to make. Go ahead and have fun! Make it as a full meal or just choose the components that would complement your dinner tonight !

Spaghetti Squash

1 Medium size Spaghetti Squash
1/2 tsp dried Sage
Extra Virgin Olive Oil


Preheat the oven to 350 degrees. Cut the squash long ways, gently remove the core with seeds and place it with the opening down on a nonstick cookie sheet. Bake for about 45 minutes or until you touch the yellow skin and it feels soft. Meanwhile prepare the rest of the dishes.

When you remove the squash from the oven, scrape with a fork gently and watch the strings become your spaghettis, transfer the spaghetti squash to a bowl, drizzle with olive oil, dust it with sage and season with salt and pepper to taste.

Tomatoes and Avocado Salsa

1 Tomato small diced
1 Small Avocado ( hass ) small diced
3 Fresh basil leaves, chopped small
3 Tbs Extra Virgin Olive Oil
1 tsp Balsamic Vinegar
Salt and pepper to taste

1-Whisk together the olive oil, vinegar, salt, pepper and basil to make a dressing. Taste and adjust to your liking.
2-drizzle the dressing over the diced tomatoes and avocado, stir gently with a spoon, cover and refrigerate or set a side if you want it room temperature.

Almond Crusted Halibut

1 to 1.5 lbs halibut ( cut into 4 equal pieces)
1/2 cup coconut flour
3/4 cup Ground Almond ( place almond in blender, blend until it looks like bread crumbs)
1 whole Egg
2 Tbs water
Salt and pepper to taste
1 Tbsp old bay (optional)
1 Tbsp Coconut oil

1-Pat dry the fish and season with salt and pepper, set a side.
2-Mix the coconut flour with the old bay on a plate for dusting the fish.
3-Mix the egg and water to make an egg wash, set a side
4-Place the ground almond in a shallow dish.
5-Dust the fish with the coconut flour mixture, dip it in the egg wash then coat it with the almond. Repeat for each piece and set a side.
6-Heat up a nonstick pan, add the coconut oil, do not over heat the oil. Keep the heat on medium high. Add the fish one piece at the time, brown each side for about 4 minutes or until desired color. When both sides are browned, cover with a lid and place it in the oven for about 10 minutes to finish cooking while you prepare the squash.

Plate as on the picture or as your heart desires. Enjoy!