Grain-free Almond and Coconut Flour Biscuits

These are from a night last week when we really wanted biscuits to go with our turkey soup.  I didn’t want to do either the all-almond-flour or all-coconut-flour recipes I’d tried in the past (although both are actually delicious in their own way.)  So I made these.  Hubby declared them the best GAPS biscuits yet; they had a nice crumb, didn’t fall apart, were not too dry, and were good either crumbled over soup (Hubby and me) or with butter and no-sugar preserves (Little Guy.)


Almond and Coconut Flour Biscuits

4 eggs

1/3 c. yogurt (or cultured buttermilk)

2 tbsp. honey

3/4 tsp. salt

3/4 tsp. aluminum-free baking powder

1 c. almond flour

1/4 c. coconut flour (sifted)

Blend all ingredients well, in order given.  Drop by 1/4 measures onto greased baking sheet.  Bake at 400 degrees for 12-15 minutes or until very lightly browned. 


Published in: on December 4, 2012 at 3:38 pm  Leave a Comment  

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