Coconut Almond Biscuits
1/2 cup coconut flour1/4 cup almond flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon coconut oil
6 egg whites
a little coconut oil
Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.
Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the coconut oil and pulse until the butter is incorporated. If hard, the coconut oil pieces should be about the size of peas.
In a blender (or by hand if you're feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they're incorporated. Don't go crazy though, just pulse it a few times until just blended.
Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don't rise, so that's okay. Bake for 15 minutes until the tops are browned.
Pour your sausage gravy on top.
Recipe submitted by Amber, Norfolk, VA
Egg yolks can be used to make aioli. Recipes are with Mayonnaise. Leftover egg yolks can be refrigerated for 3-4 days. To freeze place one egg yolk in each ice cube cavity of a tray. After frozen put in bag.
From: Tropical Traditions: Free Coconut Recipes [archive.org]
