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MyButterflyEffect
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Posting a 2nd biscuit recipe. Recipe originated from http://www.dietdessertndogs.com -Haven’t tried it yet but it sounds good!

Grain Free Coconut Flour Biscuits

Light biscuits that are perfect for breakfast or as an accompaniment to a saucy dish.  While they’re not as cakelike as conventional biscuits, they make a great substitute that can satisfy a craving for carbs in a low-carb treat.
 
1 Tbsp freshly squeezed lemon juice, plus enough almond milk to equal 1 cup
1-1/2 tsp pure vanilla extract (alcohol free)
3 Tbsp finely ground flax seeds
10 drops stevia
2 Tbsp melted organic coconut oil, plus 1 Tbsp (15 ml) for brushing tops
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp fine sea salt
1/2 cup plus 1 Tbsp coconut flour
3 Tbsp buckwheat flour

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 stevia to the cup and stir; whisk in the 2 Tbsp melted coconut oil until evenly combined.  Set aside while you measure the dry ingredients, or at least 2 minutes.

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. You may need to add 1-2 Tbsp more milk to attain the desired texture due to the buckwheat flour.  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.

Bake for 12 minutes in preheated oven.  Remove from the oven and brush very gently with the final 1 Tbsp 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.

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.