Preheat the oven to 350 degrees F.
Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2" biscuits.
Bake for 10-12 minutes, or until the tops are a light golden brown.
Allow them to cool on the cookie sheet for a few minutes and serve!
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Ingredients
Directions
Preheat the oven to 350 degrees F.
Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2" biscuits.
Bake for 10-12 minutes, or until the tops are a light golden brown.
Allow them to cool on the cookie sheet for a few minutes and serve!