This is a simple, easy recipe that can be prepared with the ingredients that you already have in your pantry. Buttery, crumbly and perfect, they hit the spot. Plus, they are gluten free, keto, paleo….and? just delicious!
Cuisine Preparation Time Makes Type
Indian 40 Minutes 7 servings Non- Veg
½ cup Coconut flour
¼ cup Azafran’s Grass fed Gir cow’s organic A2 ghee
(some extra for drizzling on top)
¼ tsp baking soda
Preheat the oven to 350°F.
In a bowl, mix the coconut flour and baking soda and mix well.
Melt the ghee well, pour over the mixture. Mix well.
Add the eggs and blend well into dough.
Take about 3 tbsp of dough in a cookie scoop and drop on the greased baking sheet.
Bake at 350°F. for about 20 minutes. For checking stick in a tooth pick and cookies are ready if it comes out clean.
Add salt or sugar depending on the preference whether to make sweet or savory biscuits.
If you don’t have a cookie scoop, any measuring cup will do. This will only change the shape of the biscuit.
Add freshly sliced strawberries and cream to it to make strawberry shortcakes.
How to make coconut flour
Coconut flour is made from the left-over pulp after making coconut milk. It is a protein-rich, gluten-free substitute for traditional wheat flours. After straining the coconut milk, take the pulp separately and spread it over the baking sheet. Bake the pulp for around 45 minutes until it becomes completely dry to touch. Allow it to cool for a few minutes before using.
Fat 10.1 G
Sodium 92.1 Mg
Dietary fiber 2.9 G
Vitamin A 101.2 µg
Protein 5.4 G
Cholesterol 123.7 Mg
Total Carbohydrate 5.4 G
Sugar 1.8 G