Maybe thick, heavy biscuits aren't the most romantic food for this Valentine's month, but if there's one thing we know about love, it's that you must appreciate what you have to have love at all. And we have a ton of coconut flour.
The thing about coconut flour is, it sounds festive. And maybe you also think you read somewhere in an article something about coconut flour and heart health-- or brain synapses? So maybe you pick some up in the grocery store and think "Huh, this ought to be tasty and healthy at the same time" while Almond Joy Fairies dance about in your head. Then, the coconut flour sits in your cupboard, slowing wedging its way toward the back. Until one day when a teeny tiny traveling folk band who are both vegan and gluten free arrive in your driveway. This is the point in which you run to your cupboard, digging to the very back to find the vegan gluten free things that they can eat. You are confronted with the coconut flour. You scan the internet for recipes. Every recipe calls for six more ingredients that you don't have! Or, worse, takes too long to prepare. In a tizzy, you scrounge up some hummus and veggies and toss them to the little folk band. They seem content enough. But then, in an act of goodwill and the need to be rid of this coconut burden, you offer them a bag of coconut flour to take with them--
"You eat this stuff, right?"
At least that's how we ended up with roughly 11 pounds of coconut flour in the last three months.
And don't worry-- we get it. This stuff, when not used right, will suck the moisture out of your and all your future children's mouths faster than a wildfire on a windy day.
We are trying to love (and eat) what we have. We've been overweight for months in our little camper, so we've dug to the very back of our own cupboards and are eating our way back out again. So, for the last month, we've eaten Coconut Biscuits. We've spiced them every which way and had them slathered with gravy or coconut oil. We've placed them alongside tofu scrambles or orange slices. And while the biscuit connoisseur may scoff at this crumbly coconut concoction, we've grown to quite like them. They fill up our bellies and don't give us the biscuit bloat blues we often run into when chowing down on the real (gluten free) deal. Yes, they'll still be a bit drier. Yes, they'll taste like coconut. But they are also a nice tasty change-- and are going to help you get rid of that coconut flour. Plus, they're EASY.
Last weekend we played some great shows. We are halfway down our tub of coconut flour, and were feeling a bit sad to see our biscuit kick go. Luckily, our host in Savannah handed over an entire bag of coconut flour she never intends to use. Onward Biscuit Soldiers-- here's the February 2019 edition of The Rumbly Tummy: Coconut Biscuits.
Coconut Biscuits
Ingredients:
1/2 c coconut flour
4 TBSP flax meal + 12 TBSP water
1/2 tsp baking soda
1/2 tsp salt
1/4 c coconut oil, melted
Variations:
2 tsp garlic powder
2 TBSP rosemary
1 TBSP Old Bay Seasoning
2 tsp Oregano
1 TBSP Italian Herb Blend
1 tsp Smoked Paprika
Instructions:
1. Mix together flax meal and water. Stir. Let sit at least five minutes.
2. Preheat oven to 350 degrees F.
3. Whisk together coconut flour, baking soda, and salt. This is where you will also add your variations. Try mixing and matching some of the suggestions above (we loved the garlic and rosemary! Though Old Bay was a close second with a little smoked paprika sprinkled on top). Whisk 'em up!
4. Mix in coconut oil til well stirred and not lumpy (or at least close to not lumpy). Stir in flaxmeal mixture til well blended.
5. Scoop 2-3 TBSP of dough onto a greased baking sheet. We scoop it with our fingers, pat them down a bit to resemble a biscuit, and place them on the sheet. You'll have about 12 small biscuits. Brush the tops with additional coconut oil.
6. Bake for 20 minutes. Let cool for 5 minutes.
7. Serve with gravy or more coconut oil, alongside your breakfast or by themselves! Goes very well with a hot cup of coffee, too.
