Sunday, May 25, 2014

Sugar & Grain-Free Blueberry-Coconut Biscuits

I have a bad habit of buying cookbooks, dog-earing the recipes I want to try but then totally forgetting to revisit them. These biscuits are from the Wheat Belly 30-Minute (Or Less!) Cookbook, which is loaded with quick and family-friendly grain-free recipes.

I had scored some good-looking organic blueberries at the local market, so decided to make a fun breakfast with the kids. The original recipe uses strawberries and does call for a little added sweetener; I found them plenty sweet with the coconut flour and blueberries, as did the kids.

Using the flax mixture AND an egg really helped hold the biscuits together. I think these would taste great made with a little cinnamon and some apple as well.

Sugar & Grain-Free Blueberry-Coconut Biscuits
adapted from Wheat Belly 30-Minute (Or Less!) Cookbook

1/4 cup ground flax-seeds
3/4 cup of cold water
1 cup coconut flour
1/2 cup of shredded unsweetened coconut
1 tsp. baking soda
1/2 tsp. sea salt
3/4 cup fresh blueberries
1/2 cup melted coconut oil
1 egg

Preheat oven to 375.

Mix ground flax and cold water in a small bowl. Place in freezer for 5 minutes.

Combine coconut flour, shredded coconut, baking soda and salt in a large bowl. Stir in blueberries and melted coconut oil.

Take flax out of freezer and stir egg into mixture. When evenly blended add to coconut flour mixture. Stir until smooth.

Use a scoop or tablespoon to scoop batter onto a Silpat or parchment-lined baking sheet. These won't spread in the oven, so make them whatever size/shape you want them to be.

Bake for 15-17 minutes or until bottoms are starting to brown. Allow to cool slightly before eating.

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