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Coconut Flour & Amaranth Flour Biscuits (Vegan, Gluten-Free)

Updated on April 5, 2013

Biscuit, inside-out Pot Pie, cookie or bread for a BLT Sandwich with veggie bacon?

Well, thanks to my friend Ashley, I don't have to decide. She bought me coconut flour to experiment with for my birthday. When she gave it to me, she said, "keep the food coming!" She enthusiastically supports me blogging about my concoctions, which she calls, "good science." I'm a mad scientist and my friends are my lab partners, or tasters. These thoughtful ladies each presented me with specialty food items. If they were here, they might say their birthday gifts, or, research grants, were used wisely! Luckily, it was a good outcome, or they would have likely called it "weird science."

Further investigation involved patting the dough to 1/2 inch thickness to get cookies. They almost remind me of peanut butter cookies in taste and texture. A schmear of nutella on top is a nice touch for chocaholics, like myself. It's a good thing I don't have any right now due to my occasional lack of self control!

Following the directions below for 3/4 inch thick dough makes a nice biscuit to cover with gravy and veggies, like an inside-out pot pie! Another option is to slice and make mini pizzas or stack it up and have a sandwich for lunch. Honestly, I couldn't wait to do any of those things. I just ate the biscuit right out of the oven. Then, I had to have another with melting earth balance soy free buttery spread. I know, I promise to go easy on coconut as it's one of my mild food intolerances. Oh Coconut flour, how do I love thee? Let me count the ways....and friends, my door & kitchen is always open! XO

Preheat oven to 450 degrees

  • Prep time: 5 min
  • Cook time: 10 min
  • Ready in: 15 min
  • Yields: 12

Ingredients

  • 1 1/4 cups amaranth flour
  • 1/2 cup coconut flour
  • 1 rounded tablespoon baking powder
  • 1 teaspoon truvia
  • 1 teaspoon salt
  • 1/3 cup earth balance soy free spread
  • 1 cup unsweetened vanilla flavored almond milk

Instructions

  1. Mix dry ingredients and then add wet. Turn dough out onto floured surface and knead seven times. Dust with more flour as needed. Fold once and use hands to pat into a 1/2 or 3/4 inch thick circle. Use a two inch circular cookie cutter or glass to cut biscuits. Place biscuits onto a greased pan and bake in oven for ten minutes or until golden brown.
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This Is How It's Done! XO

This Is How It's Done! XO
This Is How It's Done! XO

Nutrition Information

Calories: 70

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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    • Rangoon House profile image

      AJ 4 years ago from Australia

      Happy April cooking!