Lemon Biscuits
Ingredients
- 1/4 cup (56 grams) refined coconut oil, melted
- 1/3 cup (80 milliliters) maple syrup
- 1 tablespoon lemon zest
- 1 1/2 teaspoons lemon extract
- 1 1/3 cups (133 grams) blanched almond flour
- 2 tablespoons (17 grams) coconut flour, sifted if lumpy
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Preparation
In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract
Add the almond flour, coconut flour, baking soda and salt
The mixture will be thin and wet and much more like batter than dough. Do not add any additional flour
Chilling will firm it up
Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm
Preheat the oven to 180° and line a baking sheet with a piece of parchment paper
Roll into nine 35-gram balls. Place 3 apart on the prepared baking sheet and press the balls down slightly with your palm
Bake the biscuits for 12 minutes or until the they have lightly browned (not just the edges but also the middle of the biscuits). The biscuits crackle a little
Let them cool on the pan completely