You can have your biscuits and eat them too if they are made of quality ingredients such as what we have in this recipe. These gluten-free biscuits won’t push your blood sugar level out of balance, won’t stress your anti-oxidant system with damaged oils, and won’t cause constipation from refined white wheat flour. They are nutrient-dense and good for the gut, the brain and energy production. I think they taste good too–let me know what you think.
12 small biscuits
1 cup organic dry shredded coconut
1/2 cup sunflower seeds, I use soaked dried sunflower seeds
1/4 cup pumpkin seeds, I use soaked dried pumpkin seeds
1/4 cup whole flax seed
1 large egg
1 heaping Tbsp. arrowroot powder
1 Tbsp. ghee or clarified butter, melted
1 tsp. baking powder
1/2 tsp. sea salt
Use a blender to pulverize the shredded coconut into a fine powder–it will be a bit oily but that’s ok. If your food processor can do this step, use it. My Tribest blender makes better “flour” than my processor–it has a cup-size blender container that is very easy to use. Place the ground coconut into the processor. Now repeat with the flax seeds to finely grind them up too, and add them to the processor. Next, add the sunflower and pumpkin seeds to the processor and pulse until all ingredients are well mixed. Add the rest of the ingredients and process again until dough forms a ball in the processor. Use a tablespoon to spoon dough onto a baking pan (you should get about 12 round biscuits) and bake at 350 degrees F for 12-15 minutes or until just golden brown. Don’t overbake or they will be dry. Serve with butter if desired.
