First of all, don’t be scared. I promise these are delicious. All three of my kids wiped their plates clean. This recipe removes grains, eggs, and dairy. Therefore, it is allergy friendly, full of protein, and sweetened with honey. 
Honey Almond Chia Biscuits (DF/EF)
By: Bekie A
2 1/2 cups of blanched almond flour plus 2-3 Tbsp
1 teaspoon sea salt
1/2 teaspoon baking soda
1/3 cup grapeseed oil or lemon olive oil
1/3 cup honey (if replacing with stevia, reduce almond flour by 1/2 cup)
1/2 cup of hot water mixed with 1 Tbsp chia seeds & 1 Tbsp flax seeds
1 teaspoon freshly squeezed lemon juice
Preheat oven to 350 degrees
Combine dry ingredients. Make the chia and flax mixture by combining and processing for 30 seconds. I used my magic bullet. 
You don’t have to pulverize, but the texture will be better.
Whisk together wet ingredients. and then stir into dry.
Once dough comes to together, add the extra Tablespoons of almond flour if the dough is too sticky. Using an icescream scoop, place onto a cooking stone 2 inches apart.
Use a fork to lightly press down.
Bake on 350 for 15 to 20 minutes until golden. They will be slightly doughy in the center.
Top with dairy free butter or topping of choice. 
