Buttery Croissants (SCD, GAPS)

Prep/Cook Time: 1.5hrs

Yields: 16 small crossaints

Ingredients: 

4 Egg Whites

2.5C Blanched Almond Flour

1/3C Unsalted Butter 

1t Baking Soda

1/2t Sea Salt (if you only have salted butter, leave out the salt) 

1 extra white and 1t honey whisked to brush on top. 

Blend all ingredients in a food processor until doughy. Take out dough and make into dough ball and freeze for 20min. Take out dough ball and roll out in between 2 pieces of parchment paper until 1/4 inch thick.  Stick rolled out dough back into freezer on a large baking pan for 9 minutes. Take out of freezer and use a pizza cutter to cut 4x4 inch squares and then make triangles out of the squares. Be very gentle and roll triangles from one of the edges (not the hypotenuse) and curl in ends.  Whisk the 1 egg white and 1t honey and brush it on top of the croissants and bake for 7 min until the top browns at 450F.  You may have to repeat the rolling out/freezing/cutting multiple times (I had to 3 times which makes this a time-consuming process.... BUT WORTH IT!!!) Bon appetit!!!