The Best Grain Free Vegan Biscuits
Light, moist and slightly crisp biscuits! All grain free and vegan!
- 1 cup 100 g almond flour
- 3/4 cup 120g cassava flour* do not sub
- 4 tsp baking powder
- 1/4 tsp salt
- 2 tbsp coconut sugar
- 1/2 cup coconut oil stiff state
- 1/2 cup light coconut milk*
- 1 tbsp apple cider vinegar
Preheat oven to 450 degrees F.
Measure out your coconut milk and add 1 tbsp apple cider vinegar, set aside.
In a medium large bowl measure out your almond flour and cassava flour, for best results use a scale and weigh by grams.
In the same bowl add your baking powder, sugar and salt. Stir until blended.
Add 1/2 cup coconut oil to your dry ingredients and stir until crumbly texture.
Add in your coconut milk/acv solution and stir until combined.
On an un-greased cookie sheet form your biscuits:
Drop biscuit option: Separate dough into 6-8 parts and "drop" on the baking sheet. You want the biscuits at least 1-2 inches thick.
Cut biscuits option: flatten out your dough with your hands until about 1.5" thick, use a cookie cutter, biscuit cutter or rim of a glass to cut the dough into rounds. Do not flour the surface you're working on, that will dry out your biscuit. The dough is not too sticky so it shouldn't stick the surface too bad.
Makes 6-8 biscuits. My favorite results were a biscuit about 2" in diameter and 1.5" thick.
Bake for 12-15 minutes until golden brown.
Best eaten after sitting out for many hours. See above for more details.
Milk: I use Native Forest brand "simple" because there's no added ingredients to the milk. It's very pure and healthy.
Cassava flour: because of the nature of cassava flour I recommend weighting by grams instead of measuring.
Best eaten after 12 hours. The texture will be more dense like an all purpose recipe.