1/4 cup coconut flour
2 smallish-medium-sized carrots, about 2.5 oz/70 gr each
1/4 cup almond milk
Low sodium salt and pepper, to taste
1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
2. Put the carrots and coconut in your food processor and blend for about 30-60 seconds, until the mixture looks like orange crumbs. Add everything else into the food processor and blend for about a minute or until the mixture is smooth.
3. Divide the mixture into 8 parts and form into rounds on the baking sheet. If necessary, slightly dampen your hands to flatten the rounds and prevent the dough from sticking to your hands. The rounds should be a bit thicker than 1/4 inch – not too thin, or they won’t hold together.
4. Bake for about 15-17 minutes until slightly browned on the bottom and dry on the top. Let cool for a few minutes before removing from the pan.
**These biscuits are best to eat within an hour after baking, so I won’t recommend to bake plenty. Bake just enough.
**If you wish to make the mixture in advance, keep the mixture in a ziplock and freeze. If you wish to bake it, you can pop it to the microwave oven to defrost.
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