I’m coming to terms with coconut flour. I wrote about the stuff a few weeks back and have been experimenting since. It’s tricky stuff. But once you get it…it gets you. Since a few of you asked…here are some more recipes I’ve been playing with.
These biscuits (above) were an experiment…that worked. They’re (good) fat ‘n’ protein bombs. And as with everything I make, you can’t stuff them up. I just throw in ingredients until they’re the right consistency…so don’t fret about exacts.
I made a batch and froze them. This week I’ve been taking out two for breakfast and heating in the microwave (I know, I know…I haven’t parted with it yet; you can also reheat in a medium oven for a few minutes…but the energy to heat up an oven for a few minutes concerns me…ergo microwave). Great for putting in lunch boxes or for work.
But be warned: they’re super filling and nourishing. You won’t have cravings for hours. (Some of you have been asking about craving busters…).
PS. They taste like something between a cheese cracker and a scone…but denser, like a crumpet.
So, the recipe.
coconut and cheese biscuits
- ½ cup almond flour or LSA (or other nut flour)
- 3 eggs
- ¼ cup butter, melted
- Salt, a good grind or two
- 2 cups cheddar cheese, grated
- a generous shake of chilli flakes or paprika
- 1/2 – 3/4 cup sifted coconut flour
Blend the almond flour, eggs, butter, salt, chilli and cheese.
Add the coconut flour and kneed the dough until a moist play dough consistency (1/2 cup of coconut flour might be enough…just see…you don’t want it too dry because it will continue to soak up the eggs…if your dough seems too dry, add another egg or extra butter).
Form dough into balls and put on a tray lined with baking paper. Flatten to either a thin cracker or a thicker (1cm) biscuit.