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

  1. In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract

  2. Add the almond flour, coconut flour, baking soda and salt

  3. The mixture will be thin and wet and much more like batter than dough. Do not add any additional flour

  4. Chilling will firm it up

  5. Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm

  6. Preheat the oven to 180° and line a baking sheet with a piece of parchment paper

  7. Roll into nine 35-gram balls. Place 3 apart on the prepared baking sheet and press the balls down slightly with your palm

  8. 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

  9. Let them cool on the pan completely

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