Hypoallergenic coconut
flour has a pleasant flavor that’s slightly nutty and mildly sweet without a
strong “coconut” taste. Cup for cup, it provides more protein than wheat flour
and ten times more fiber, most of it the healthy soluble type. It has fewer net
(absorbable) carbohydrates than any other flour. Plus, it contains lauric acid,
a fatty acid found in mother’s milk that possesses antiviral, antifungal and
antimicrobial properties.
Enjoy! - Gwyneth
Coconut Flour Biscuits
2/3 cup coconut flour
1 tsp baking powder
½ tsp sea salt
Mix these ingredients in bowl (I use wire whisk) to get air
out
½ cup butter (or coconut oil)
6 eggs
4 Tbsp Agave
I used cold butter and beat these ingredients in Kitchen Aid
Add wet ingredients in with dry and spoon into well greased
muffin tins
Bake at 400 degrees
for 12 to 14 minutes
These look delicious! I'm starting to try more gluten free recipes, so wiil definitely be pinning this one. Thank you for sharing!
ReplyDeleteGood morning,
ReplyDeleteI would like to try Coconut Flour. I have been changing my diet and stopped eating (white) no sugar,flour,pasta or rice. This sounds like a good solution for biscuits. I been hearing a lot about coconut flour & coconut oil. This sounds like a great one to try! Thank you!
All the Best,
Christine