Coconut and Almond flour biscuit (Paleo)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 151.7
- Total Fat: 8.0 g
- Cholesterol: 7.5 mg
- Sodium: 369.1 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 7.5 g
- Protein: 6.9 g
View full nutritional breakdown of Coconut and Almond flour biscuit (Paleo) calories by ingredient
Introduction
http://cupcakesomg.blogspot.com/2012/09/how-are-there-not-more-nut-flour-baked.html http://cupcakesomg.blogspot.com/2012/09/ho
w-are-there-not-more-nut-flour-baked.html
Number of Servings: 6
Ingredients
-
1/2 cup coconut flour
1/4 cup almond flour
1/2 tsp salt
1 tsp baking powder
1 1/2 Tbsp cold grass-fed butter (coconut oil is fine)
6 egg whites
Directions
1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and lightly brush with coconut oil to prevent sticking.
2. Put all dry ingredients into a food processor with butter (or oil) and pulse until butter is the size of peas--the mixture will still be dry.
3. Using a hand mixer, whisk egg whites in a large bowl until frothy, NOT soft peaks.
4. Add flour mixture to egg whites and gently fold until just combined.
5. Using an ice cream scoop, make 6 biscuits (they'll be smaller than a regular biscuit). You might have to flatten the tops with your fingers.
6. Bake for about 15 minutes or until golden brown on top.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKYBEAV.
2. Put all dry ingredients into a food processor with butter (or oil) and pulse until butter is the size of peas--the mixture will still be dry.
3. Using a hand mixer, whisk egg whites in a large bowl until frothy, NOT soft peaks.
4. Add flour mixture to egg whites and gently fold until just combined.
5. Using an ice cream scoop, make 6 biscuits (they'll be smaller than a regular biscuit). You might have to flatten the tops with your fingers.
6. Bake for about 15 minutes or until golden brown on top.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKYBEAV.