Whether you've been avoiding those ready-made biscuits because you're gluten-free, vegan, sugar-free or just plain don't like the ingredients list, you can now feel confident that you can have your biscuit and have your health too. Keep portion control in mind, however. 1 biscuit is plenty in combination with the rest of your meal, which should include a lean protein, frut and fresh vegetables.
Sweet Coconut Biscuits
3/4 cup sorghum flour
2/3 cup coconut flour
1/3 cup quinoa flour
1/4 cup sweet white rice flour
2 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. salt
3 Tbsp. flaxseed meal + 2/3 cup water
1/4 cup grapeseed oil
1/4 cup Earth Balance (sub: butter, Spectrum Organic Palm Shortening)
3/4 cup coconut milk (regular, not lite)
1/4 cup unsweetened apple sauce
1 1/2 Tbsp. orange zest (optional)
2 tsp. Vanilla Extract
1 tsp. liquid stevia
- Preheat your oven to 350 degrees F.
- In a large bowl, whisk the flours, baking powder, xanthan gum and salt. Set aside.
- In a separate bowl, whisk together the flaxseed meal and water. Let sit for a minute, then whisk in the rest of the ingredients.
- Stir the wet ingredients into the dry until completely mixed.
- For baking, you have two options. You can put the batter in greased muffin tins (which is what I did for these photos) or use a spoon to put them on a greased cookie sheet, like drop biscuits. If you use the muffin tins, this recipe will make 8 large muffin biscuits, which will take approximately 20 minutes to bake. If you choose to separate the batter into 8 drop biscuits, you can use the same cooking time. If you want to make smaller biscuits, reduce the cooking time accordingly, checking your biscuits with a toothpick or fork to test for doneness.
p.s. These would be wonderful for an Easter Brunch! The mix of stevia, coconut, and orange zest lend a mild sweetness that would go perfectly with a fruit salad and a tofu or egg scramble.