Since I first found this recipe, I’ve seen it in a number of places online.  But as far as I can tell, it originates from Bruce Fife’s book.

Coconut Flour Biscuits

• 3 eggs
• 2 T. coconut oil
• 1 – 3 T. honey
• 1/4 t. sea salt
• 1/4 t. vanilla
• coconut flour to thicken
• shredded coconut for texture
• optional – dried or fresh fruit (diced), berries, nuts, chocolate chips

Blend the first five ingredients, then add enough coconut flour until it’s thick like cookie dough.  Add some shredded coconut if you like.  You can also add fruits or nuts at this time.

Drop by the tablespoon onto a greased baking sheet. Bake at 400 degrees for 15 minutes; delicious served fresh from the oven with butter and homemade jam.

This is a tasty recipe, but it reminds me more of macaroons that are sold around Pesach-time (Passover) than biscuits.  Maybe day I’ll play around and see if I can create a savory biscuit.  Nonetheless, everyone enjoys them for breakfast.  (I make about 5 times this recipe for our family.)  Because they are so high in fat, the kids get filled up after a fairly small number of them.  An added bonus is that I can give one to the baby (8.5 months), who I’m trying to keep away from grains of any sorts as long as I possibly can.

(This post is part of Real Food Wednesdays.)

Avivah