Monday, April 26, 2010

Coconut Biscuits (gluten free, egg/dairy free, soy free, grain free)

My recent baking activities have been limited to trying out the many wonderful recipes that other bloggers have been producing- the result- less on my own creative side, but many wonderful treats created.  I'm hoping to post soon on some of my favorites that I've tried out recently.


So for this month's 'Go ahead honey it's gluten free' (Breakfast in Bed theme) I decided to make a type of coconut biscuit/cookie/scone... whatever you wish to call it.  And really- it's not very coconutty, so maybe I should call it an almond flavored coconut biscuit ;)  Regardless of what you call it, I really enjoyed coming up with this recipe because it was REALLY simple to make, quite tasty, and a great snack, breakfast, or dessert.  The texture is really soft and chewy and they tasted even better the next day after sitting out.  There are no eggs, no grains, as well as the usuals, and sweetened just with dates and a bit of honey- pop it all into the food processor or blender and it's ready to go!


(Almond) Coconut Biscuits**

*leave out the almond extract if you're not crazy about the flavor, but I think it provides a great addition

















3 Medjool Dates - torn in half, seeded
1/4 cup Boiling Water
2 Tbsp Ground Flax Seeds
1/4 cup Tropical Traditions Coconut Oil
1/2 cup Tropical Traditions Coconut Flour
2 tsp Vanilla
1/4 tsp Celtic Sea Salt
1/2 tsp Organic Almond Extract
1/2 tsp Baking Soda
1 tsp Baking Powder


Tear and seed your dates and place them flat on the bottom of your food processor (or blender).  Pour boiling water over dates.  Sprinkle Flax seeds and coconut oil in water as well.  Allow to sit for about 10 minutes to allow the dates to soften and flax seeds to gel while you gather the rest of your ingredients and pre-heat your oven to 375 degrees. 


Pulse your food processor until you have a creamy date mixture.  Add in the rest of your ingredients and mix until well blended - should happen pretty quickly.  Mix it by hand a bit as well just to make sure that the ingredients are well incorporated.


Scrape out your biscuits onto a silicone (Silpat) liner on a baking tray or well greased pan.  Arrange your batter into 5 biscuits using a wet spatula.  





Bake at 375 degrees for approximately 25 minutes depending on how brown you like them.    Although okay warm, I thought they tasted even better when cool.  Enjoy!




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3 comments:

  1. THis is a very cool recipe! I have been looking for egg-free recipe ideas that use coconut flour - got any more? :)

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  2. Yum - these look great. I've tried a couple of recipes with coconut flour and haven't hit on one I really like yet. Can't wait to try this one - it looks to be right up my alley.

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  3. alisa- thanks! i'm just starting to really experiment with the coconut flour, so stay tuned for more! :)

    deanna- thank you! let me know how it goes...

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