Gluten-Free Coconut Biscuits

  • Makes: 6 Biscuits
  • Prep Time: 10 Minutes
  • Time: 24 – 27 Minutes
  • Equipment: N/A

These biscuits are perfect for breakfast or as an accompaniment to a saucy dish. They make a great substitute that can satisfy a craving for carbs in a low-carb treat and are fine during a candida cleanse. Serve with almond butter, fruits & coconut ice cream or use in a savoury dish.

You are going to love these gluten-free coconut biscuits!

Ingredients

+ 1 Tbsp (30 ml) freshly squeezed lemon juice, plus enough soy, almond or rice milk to equal 1 cup (240 ml)
+ 1-1/2 tsp (7.5 ml) pure vanilla extract
+ 3 Tbsp (45 ml) finely ground flax seeds (a coffee grinder works beautifully)
+ 1 Tbsp (15 ml) agave nectar, light or dark, or 10 drops stevia
+ 2 Tbsp (30 ml) melted organic coconut oil, plus 1 Tbsp (15 ml) for brushing tops
+ 3/4 tsp (3.5 ml) (aluminum-free) baking powder
+ 3/4 tsp (3.5 ml) baking soda
+ 1/4 tsp (1 ml) fine sea salt
+ 1/2 cup plus 1 Tbsp (135 ml) coconut flour
+ 3 Tbsp (45 ml) buckwheat flour (or use chickpea or whole bean flour)

Directions

1. Preheat oven to 400F. Line a cookie sheet with parchment paper, or grease with coconut oil.
2. Place 1 Tbsp (15 ml) lemon juice in the bottom of a glass measuring cup, and add milk until the liquid measures 1 cup (240 ml). Add the vanilla, flax and agave or stevia to the cup and stir; whisk in the 2 Tbsp (30 ml) melted coconut oil until evenly combined. Set aside while you measure the dry ingredients, for at least 2 minutes.
3. In a medium bowl, sift the coconut flour, buckwheat 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. (If using buckwheat flour, you may need to add 1-2 Tbsp (15-30 ml) more milk to attain the desired texture). The mixture should be softer than a regular dough, yet still hold together, almost like a thick cookie dough.
4. Using a large scoop or 1/3 cup (80 ml) measuring cup, scoop the batter and place mounds on the cookie sheet. Flatten each mound slightly with your palm or a silicon spatula.
5. Bake for 12 minutes in preheated oven. Remove from the oven and brush very gently with the final 1 Tbsp (15 ml) melted coconut oil (the biscuits will be very delicate and can squish easily). 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.
6. NOTE: if you try to eat these while they are still warm, the centers may seem too moist. Once they cool, however, the texture changes.

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