Almond & Coconut Biscuits
Ingredients:
1 1/2 cups almond flour
1/2 cup of shredded coconut
1/4 cup coconut oil
1 egg
1t cinnamon
1t nutmeg
1t vanilla (ground vanilla beans preferably)
(Optional - for those not worried about sugars, I suggest adding 1T honey and/or chopped dried fruit - apricot would be my pick!)
Method:
Preheat oven to 175ºC.
Combine all ingredients and mix well. Mixture should form a neat ball.
Divide into 12, roll into balls, and press onto tray lined with baking paper.
Bake for 15 minutes or until golden and beginning to brown around the edges. Oil will leak out of the biscuits and foam as they cook - this is a good thing!
Place biscuits on cooling rack lined with paper towel to absorb any remaining liquid, leaving you with light, crisp biscuits.
Perfect as a nutty treat alone, or served with whipped cream and berries, like a scone!
AWESOME recipe! thanks for sharing.
ReplyDeleteI am trying the recipe out as I type! (Currently waiting for my coconut oil to get warm enough to return to a liquid state.)
ReplyDeleteok, i tried these at 175 degrees at the recipes states and they didn't even start cooking after 15minutes. Is that 175 a typo?
ReplyDeleteHi Randolphs,
ReplyDelete175 deg C is absolutely the correct temperature. Coconut flour does stay quite doughy, and without baking powder, the dough won't change very much very quickly.
(And you did notice it's in Celsius, right?)
Cheers,
GGP
So the temp in Fahrenheit would be right around 350...makes more sense now! These look yummy!
ReplyDeleteI love this recipe but have made a few changes - perhaps due to reading about some of your chocolate treats you've also posted...
ReplyDeleteI add allspice instead of nutmeg; 1tsp of baking soda; and chopped dried (in my coffee grinder - my favorite for getting ANYTHING - including coconut chips into a fine powder)cranberries.
Then....I dip them in melted dark 72% chocolate that has been melted with heavy cream and refrigerate until hard.
350 degrees F (non-metric)for 15 minutes works perfect!
They are heavenly! You have the best recipes.
Hi! I'd love to try these, they look delicious. I have a bit of a problem getting hold of coconut oil where I live, is there anything else I could substitute for it instead? I made some Paleo energy bars yesterday which called for coconut oil but I used lard instead. They turned out okay but I'm not sure if lard is really the best alternative or if it would work in all recipes instead of the coconut oil? I just used store bought lard, I didn't make my own. Thanks!
ReplyDeleteLard is an excellent choice, so long as it doesn't impact the taste too much, and store-bought tends to be deoderised, so that would remove the taste problem but potentially add others, depending on the deoderising method. The next best option for this recipe would be butter, or ghee.
ReplyDeleteI buy my coconut oil in bulk either through ebay (Baniban brand) or through nui's website. Nui sells directly to Australia and Canada. Where are you based?
Hi - looks yum, can I use sunflower or rice bran oil instead? if using butter (which I try to avoid much of!), how much would I need - I assume I'm melting it first too? Thanks :)
ReplyDeleteI would never use sunflower oil since it's probably rancid and will throw off your balance of omega 3:6, and I'm suspicious of rice bran oil (how is it made, what's the fat ratio, what nutrition could it possibly have?). Go for whole fats whenever you can - I'm leaning away from coconut oil these days for that reason, but at least it's a saturated fat rather than being mostly polyunsaturated.
ReplyDeleteI would replace the fat content in equal quantities, but some will leak out. Butter is a great choice, and you wouldn't necessary need to melt it first, though that would help the coconut/nut flour soak it up.
Good luck!