Although the weather is crappy, my lunch was amazing! I love biscuits and I am glad that I can enjoy them the healthy way! You can also enjoy these biscuits as a breakfast treat by topping them with some sugar free jam (type in jam in the search bar), or even on its own! This recipe was definitely a miracle in my mouth, and all I can say is a huge amen 😉

Recipe for biscuits:

6 large egg whites
1/4 cup coconut flour
3/4 cup almond flour (or 2/3 cup brown rice flour)
1 tsp gluten/aluminum free baking powder
1 1/2 tbsp organic coconut oil

Cauliflower and shrimp mash:

2 cups cauliflower rice (processed in a food processor or blender)
1 tbsp organic basil leaves
1 tbs red onion
Seasonings of choice
2 cups raw shrimp (peeled)
1 cup raw calamari

Preheat oven to 400 degrees F.

In a bowl, whisk egg whites with a hand mixer until frothy texture forms. Set aside.

Mix other ingredients in another bowl until you get a crumbly texture.

Place biscuit batter in the refrigerator and let it sit for 20 minutes.

Meanwhile, make cauliflower mash and prepare your shrimp and calamari. Mix cauliflower rice with basil leaves in a greased skillet over medium heat and cook for about a minute until the flavour from the basil soaks into the cauliflower. Make sure you don’t cook it for too long. Set aside when ready.

Sauté the shrimp and calamari with onions in a greased skillet and season with spices of choice. Alternatively, you can cook the calamari first before adding the shrimp if you want it less chewy. Set aside when ready.

Remove biscuit batter from the refrigerator and add in egg whites into the mixture. Mix until well incorporated.

Scoop batter into a non stick baking pan using an ice cream scoop and gently press down the top to slightly flatten it out.

Place biscuits in the oven and bake for 12-15 minutes or until golden brown.

When biscuits are ready, let it cool for about 3 minutes. Make your burger stack with cauliflower and shrimp and enjoy!