Coconut Flour Biscuits

By á-77268

Learning to bake without using all purpose flour takes some getting used to. It really helps to practice on tried and true recipes to avoid disappointment and wasting money on expensive ingredients.

These biscuits are absolutely delicious and the possibilities are endless. They are slightly sweet so I decided to paired them with our Easy Mexican Chicken Bake and balanced the taco flavour of the dish perfectly.

These biscuits will make a nice little snack with a few slices of cheese melted over them or toasted with peanut butter.

Ingredients

• 1 tbsp lemon juice freshly squeezed
• 1 cup almond milk vanilla, unsweetened
• 1 1/2 tsp vanilla
• 3 tbsp flax seeds finely ground
• 1 tbsp agave nectar
• 3 tbsp oil
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup, plus 1 tbsp coconut flour
• 3 tbsp quinoa flour

Details

Servings 6
Preparation time 5mins
Cooking time 30mins
Adapted from not-too-sweet.com

Preparation

Step 1

Preheat oven to 400F.

Line a cookie sheet with parchment, or spray with nonstick spray.

Place the 1 Tbsp lemon juice in the bottom of a glass measuring cup, and add milk until the liquid measures 1 cup.

Add the vanilla, flax and agave to the cup and stir; whisk in the 2 Tbsp oil until evenly combined.

Set aside while you measure the dry ingredients.

In a medium bowl, sift the coconut flour, quinoa flour, baking powder, baking soda and sea salt.

Pour the liquid over the dry ingredients and stir quickly just to blend.

Do not overmix. The mixture will seem a bit soft initially but will absorb the liquid fairly quickly; this is as it should be. The mixture should be softer than a regular dough, yet still hold together, almost like a thick cookie dough.

Using a large scoop or 1/3 cup measuring cup, scoop the batter and place mounds on the cookie sheet. Flatten each mound slightly with your palm or a silicon spatula and bake for 12 minutes in preheated oven.

Remove from the oven and brush very gently with the final 1 Tbsp oil.

Rotate the pan and return to the oven for another 12-15 minutes, until tops are very deep golden brown–do not underbake!

Remove from oven and cool on cookie sheet, then carefully remove for storage. Makes 6 biscuits. May be frozen.

http://www.not-too-sweet.com/coconut-flour-biscuits/