Sun Dried Tomato & Rosemary Cornmeal Biscuits
Serves: 4
Happy Monday! I hope you had a great weekend! I would first like to thank you for all of your feedback on Thursday! I have written everything down and am in the works of putting some fun fitness stuff together! I can’t wait! In the mean time, I guess we will just have to keep focusing on the food! Not such a bad thing in my opinion. What do you think? 
These delicious biscuits were made a few weeks back when I was having a serious craving for cornbread! Then while getting the ingredients out of the cabinet I saw my package of sun dried tomatoes sitting on the shelf, begging me to be used! Heck, why not throw them into the mix! The results….amazing! You can make these into traditional ‘easy drop biscuits’ by just throwing a spoonful of batter on the baking sheet or you can shape them into nice rounds like I did! Whatever appeals most to you! I hope you enjoy them!
Fit Ingredients
- 1/2c (58g) corn flour
- 1/4c (33g) corn meal
- 2 tsp (10g) psyllium husk (or flax meal)
- 1 tsp baking powder
- 1/2 tsp ground black pepper
- 1 tsp crushed dried rosemary
- Salt, optional
- Sweetener, optional
- 1 large egg
- 1/2 c (113g) plain greek yogurt
- 3 tbs coconut milk (or milk of choice)
- 1/4c (28g) sun dried tomatoes (not packed in oil), finely chopped
********************************************************
- baking sheet
- parchment paper
********************************************************
Directions
1. Pre heat your oven to 350 degrees.
2. Line your baking sheet with parchment paper.
3. In a bowl combine your dry ingredients: corn flour, cornmeal, psyllium, baking powder, black pepper, rosemary, salt (if using) and sweetener (if you’d like to add an additional hint of sweetness to them — I recommend it! ;))
4. In a second bowl whisk together your egg, yogurt and milk.
5. Combine your wet and dry ingredients.
6. Fold in your chopped sun dried tomatoes.
7. Drop dough onto parchment paper in desired form (I shaped mine, but they would look great just dropped onto the sheet like a regular biscuit)
8. Cook for ~ 8-10 minutes.
9. Remove from the oven and allow to cool (they will firm up slightly when cooling, so don’t over bake)
10. Serve plain or with desired topping!
OK, these pack a serious flavor punch! The sweetness from the sun dried tomatoes and the savory rosemary with the texture and flavor of cornbread! It doesn’t get any better than that! I served mine along side some egg whites, roasted veggies and topped it with some mashed avocado!
***************************************************************************************************************************************
Nutrition (for 1 out of 4 biscuits)
Calories: 142.1, Protein: 6.8g, Carbs: 23.5g, Fat: 2.1g (1g Saturated), Sodium: 47mg, Fiber: 6g (Net Carbs: 17.5g)
***************************************************************************************************************************************
*What did you do over the weekend?
*Do you ever randomly see an ingredient in your cabinet and throw it into a meal?
*What is the last thing you were craving?
