Mini Chicken Biscuits

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LOW CARB
MINI CHICKEN BISCUITS
PERFECT FOR SCHOOL
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Not only are these biscuits low-carb and contain no sugars,
they also contain great sources of vitamins such as;
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B1, B2, B3, B6, B9, B12, Zinc,
calcium, magnesium, manganese, copper, iron,
selenium, protein, Vitamin A and C, and fiber.
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INGREDIENTS
Biscuit
1 cup sesame seeds
2-3 tbsp. psyllium husk
1 tbsp. arrowroot flour
1 egg
2-3 tbsp. melted butter
Sprinkle of salt
Seasoning
1 tsp celery salt
1 tsp dried parsley flakes
1 tsp onion granules
1 tsp garlic granules
½ tsp dried sage
2-3 tbsp. nutritional yeast (may omit but makes them yummy)
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STEPS
Step 1. Preheat oven to 160 degrees Celsius. Prepare a baking tray by lining it with baking paper, and set it aside.
Step 2. Add all biscuit ingredients into a bowl, and mix until well combined.
Step 3. Roll the dough out between 2 sheets of non-stick baking paper, then use a cookie cutter or a knife to cut out the shapes. Place biscuits onto prepared baking trays.
Step 4. Brush the biscuits with any leftover melted butter and sprinkle on your herbs and spices, making sure they adhere to the biscuit.
Step 5. Place biscuits in the oven for 10-12 mins, repeating process 3-5 until all biscuits are cooked. Once cooked through, turn the oven down to 80 degrees Celsius and place all biscuits back into the oven to dehydrate for a further 60-120 mins. 
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Calories: 21.4 Carbs: 0.23 g Fat: 1.88 g Protein: 0.67 g Per biscuit
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This recipe is featured in our  LCHF Lunch Box eBook which contains over 40
inspiring lunch ideas recipes for you and your family to make,
bake and create in your own homes and kitchens for healthy on the go lunches.
Knowing that you are enriching your health, mind and body with nutritious, nourishing foods.
This recipe is nut-free, wheat-free, gluten-free and dairy-free to be compliant with school and workplace regulations.
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PRINT THE PDF RECIPE
BY CLICKING ON THE PHOTO!
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CLICK HERE FOR THE LCHF LUNCH BOX eBook
Lunch Box eBook