As a nutritional chef to the stars and health coach who works on film sets, Mikaela Reuben caters (literally) to all sorts of eaters. From gluten-free vegans to intermittent fasters, she’s seen it all—and always finds a way to feed her clientele.
“One of the movies I did, the actor had to wear a crazy amount of costume makeup so I needed to make small, bite-sized morsels that did not require cutlery so he could eat without smudging anything,” remembers Reuben. “I mastered the art of small vegetable dense, gluten-free, dairy-free, sugar-free, baked fritters with homemade dipping sauces.” Now that’s talent.
The almond biscuit recipe she shares here is one of her tried-and-true go-tos for three reasons: First, it is Paleo, gluten-free, and vegan, so it works for most of her clients. Second, the simple recipe can be turned savory or sweet: For a savory version, add cheddar cheese and thyme; for sweet, toss in some raspberries and vanilla extract. Third, it fits into exactly the kind of eating plan her clients want: an array of small snacks to eat throughout the day to keep blood sugar stable and prevent energy crashes. (Reuben will often deliver 15 small glass containers of different snacks to a client to get them through a single day of shooting.)
“The biscuits are definitely designed to keep the energy up as well as to provide optimal nutrients and flavor,” says Reuben. Ready to try them for yourself? Scroll down for the recipe.
Keep reading to get the energy-boosting almond biscuit recipe.
Makes 4 biscuits
1. In a small bowl, mix the almond milk and psyllium. Stir and set aside to thicken.
2. In a large bowl, mix the almond flour, arrowroot powder, baking powder and sea salt together.
3. Stir the melted coconut oil into the dry ingredients. Add the psyllium mixture and combine until it comes together.
4. Shape the dough into a six-inch disk. Cut into four triangular pieces.
5. Bake at 375°F for 18 minutes.
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