Fluffy Paleo Biscuits

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You want to eat these right? Imagine them with a piping hot bowl of chunky soup. Or maybe  some gravy. No, an egg and ham for breakfast! Whatever your craving – these were a hit with my boys.

I wanted the flakiness of a pasty dough so I adapted the pie crust recipe from Danielle Walker at Against All Grain. Definitely check out her blog Against All Grain by clicking here.

Here is my recipe:

FLUFFY PALEO BISCUITS – yields about a dozen biscuits

2 1/2 cups of blanched almond flour

1 TBSP of coconut flour

1 large cold egg plus one cold egg white

5 tsp of ice water

2-3 tsp honey

3/4 tsp baking soda

3/4 tsp sea salt

3 1/2 TBSP of palm shortening

1. Preheat your oven to 350 degrees and line two cookie sheets with parchment paper.

2. Place all ingredients except the palm shortening in the food processor with the  “s” blade attachment. Blend well.

3. Cut small balls of shortening into the processor distributing them evenly around the bowl. Then pulse until just combined.

4. Scrape the dough out of the bowl and mold it into a ball. Coat it with a thin layer of coconut flour and place the ball into a small glass bowl and chill in the refrigerator about 20 minutes.

5. Place the ball onto a silicone mat or a piece of parchment paper. Place another piece of parchment over the ball and roll the dough out to about 1″ thick. Use a 2 1/2 inch biscuit or cookie cutter to cut out out biscuits. Use a flat knife or pie server to carefully place the biscuits on a cookie sheet lined with parchment.

6. Bake for 10-12 minutes or until golden on the edges. Serve immediately or freeze once cool and reheat as needed. Enjoy!

*Make sure the biscuits have good height of about 1″ or more before baking or else they will turn into cookies.

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White Bean Lemon Poppy Seed Coffee Cake

This coffee cake is truly delicious! It is the consistency of pound cake and the flavor is fresh and delightful! This recipe is adapted from the Grain Free Coffee Cake recipe from The Spunky Coconut blog. You can see the link to the original recipe here. The original recipe is also, amazing!

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Wet Ingredients:
2 cups cooked organic white beans (I used navy beans)
6 large organic eggs
1/3 cup organic honey
2 tbsp melted ghee
1 tbsp lemon infused olive oil
2 tbsp melted coconut oil
1 tbsp lemon extract
Juice of ½ an organic lemon

Dry Ingredients:
1/3 cup coconut flour
¼ organic blonde cane sugar
1-1/2 tsp baking powder
¾ tsp baking soda
½ tsp sea salt

Additives:
2 tbsp organic poppy seeds
Finely grated zest from 2 organic lemons

Preheat oven to 325 degrees. Grease an 8×8 coffee cake pan or a low 10 inch tube pan (this is what I used) with coconut oil and set aside.

First, blend all the wet ingredients in a vitamix or high powered blender. Next, add dry ingredients and blend. It gets very thick at this point so you might need to use a tamper or an immersion blender to blend completely. Then fold in poppy seeds and lemon zest and combine well.

Pour the batter into the prepared pan and distribute evenly. Bake for 35-40 minutes until golden brown and toothpick comes out clean.

Optional filling:
Mix in fresh blueberries

Optional Topping:
Create a glaze with 1/2 cup of confectioners sugar and 2-3 teaspoons of lemon juice and sprinkle coconut flakes or lemon zest on the top.