I know it’s been awhile. I apologize. To say that things have been busy is an understatement. It seems that any free time must be devoted to studying, cleaning the house, or spending time with Chris. I have missed you though. I promise I won’t wait a month until the next time I update.
School is going very well. I have my ups and downs of course, but I am learning so much and it is good to be challenged.

I am participating in another round of Adopt a Gluten-Free Blogger, hosted by Sea at the Book of Yum.  Each month we adopt someone from another blog that we enjoy reading. We pick a recipe to try and then blog about it. This month I adopted Ali of The Whole Life Nutrition Kitchen. Reading her blog has been incredibly inspiring. She focuses on nourishing foods, and her meals are almost always gluten, dairy, and sugar free. I have made many recipes from her blog including her Buckwheat Cinnamon Rolls, Thin Buckwheat Pizza Crust, Raw Super Green Salad, and Pumpkin Oatmeal Cookies. Each of the recipes turned out delicious! There is a wealth of helpful information on eating healthy, and they also give many recipes for elimination diets. You should go check it out if you get a chance.

Today, I wanted to write specifically about another recipe I found on her blog, Gluten Free and Egg Free Biscuits. I made them for lunch on Sunday afternoon and they were fantastic!

Two of the flours called for are sorghum and sweet rice. I used the flour mill to grind it fresh. Fresh ground flour always makes my baked goods taste so much better!

 I used butter in this recipe, but you could also use coconut oil. Like any biscuit recipe you cut in the butter and then add enough coconut milk to get it to come together. I used some flour from the mill to coat the table, dumped the dough out and shaped it into a rectangle. Then I cut it into six biscuits and baked for 15 minutes. 

I thought they turned out fabulous! Chris really liked them as well, which in my eyes is a huge accomplishment. I served the biscuits with chili. If I were to make them again I wouldn’t pair biscuits and chili. Cornbread is supposed to go with chili and I don’t know what I was thinking. After we each ate two biscuits, we talked about how good it would be rolled out a little thinner as a apple pie/cobbler topping. I also think this biscuit would be great with some strawberries and coconut cream.

I had another biscuit with apple butter and it was fabulous! I know that in some form or fashion I will be making these again very soon!  Thank you Ali for another great recipe!