Monday, July 30, 2012

Coconut flour biscuits

This was part of breakfast today:

A biscuit made from a recipe at It's gluten free and it is hands down one of the best gluten free biscuits I have tried. It did not go over well with kids though. There was a general cry of wanting cereal, so maybe it just not a biscuit and berries kind of a day. The recipe makes only one biscuit, so double or triple as needed.

  • 1 Tbsp. Bob's Red Mill Organic High Fiber Coconut Flour
  • 2 Tbsp. Bob's Red Mill Golden Organic Flaxseed Meal
  • 1 Pinch Celtic Sea Salt
  • 1/2 tsp. Rumford Aluminum-Free Baking Powder
  • 1 tsp. Ghee or Unsalted Organic Butter, Cold
  • 1 Large Pastured Egg
1. In a small bowl, sift together coconut flour, flaxseed meal, sea salt and baking powder.
2. To the flour, add ghee or butter and with a fork mash together until small crumbles form.
3. In a separate bowl, scramble egg and then add mixture to crumbles.
4. With a spoon mix together and spoon into greased 4 1/2 inch ramekin.
5. Bake at 350 for 15 minutes.
6. Cool on rack. 
7. Run a knife around edge of ramekin and turn upside down to remove biscuit. 

1 comment:

Anonymous said...

Hi- I had no butter and no ramekin. I used coconut oil and just let it cooked on baking sheet. Delicious! Thanks for sharing.

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