This recipe comes from one of my favorite books, Paleo Indulgences by Tammy Credicott. It's important to note that these are indulgences for a reason and shouldn't be created or consumed as part of the standard food intake. However, life is about balance and when in need of a special treat for a special occasion, these are an excellent addition to the table.
A couple notes about the recipe. Like most paleo baking, I find that sifting your almond flour is SUPER important if you want a smooth texture. If you don't mind a little crunchy, grainy feel, then by all means, forgo this step. Regarding the thyme, whenever you can go fresh. I also thought the flavor was a bit subtle and doubled the amount of thyme in this from the original recipe. If you don't want your biscuits spreading out too flat, you can also line a cupcake tin with parchment liners and bake them in there. (Although the bake time might be a touch longer.) Last of all, the original recipe says this makes 6 biscuits, I find for me it makes 9 and my nutritional breakdown at the end reflects that. On to the baking!
3/4 cup almond flour, sifted
2 tbsp coconut flour, sifted
1/4 tsp sea salt
1 tsp baking powder
1/2 cup sweet potato, cooked and mashed (Can also use yam vs sweet potato.)
2 tbsp coconut milk, full fat (Golden Star can be found at Ralphs and has no guar gum)
2 tbsp raw honey
1/4 cup coconut oil melted
2 tsp chopped fresh thyme (Original recipe calls for 1 tsp)
1. Preheat oven to 350F.
2. Take your sweet potato, peel and chop up into small cubes. Place in a medium pot and fill with water. Cover and bring to a boil. Once it's at temperature, reduce heat to a simmer an allow to cook for 25min or until tender.
3. While waiting for potato to cook, start stripping off thyme leaves and chopping. Measure out and set aside.
4a. Sift your almond flour. I don't care how fine they claim it's ground, it's never enough. Measure 3/4c of the sifted almond flour to add to your dry ingredients bowl.
4b. Not sure what to do with the chunkier almond flour? I set it aside in a jar and we use it to sprinkle into our greek yogurt or when making granola.
5. By now your potato should be cooked. Drain and then place in a separate bowl to mash either with a potato masher, fork, immersion blender, or what have you.
6. Place the dry ingredients in a medium bowl and whisk to combine.
7. Add the wet ingredients (except the coconut oil) to the dry ingredients and stir with a spoon to combine.
8. Add the coconut oil and thyme and stir until combined.
9. Let batter sit 5 minutes to thicken.
10. Use an ice-cream size scoop or soup spoon and place 9 mounds of dough onto a parchment lined baking sheet. (They will spread out a bit.) If you want to be fancy, sprinkle the top with some extra leaves of fresh thyme. Bake 25-30 minutes or until browned and firm to the touch. Alternatively, you can use parchment cupcake liners and scoop into a cupcake tin. Just be sure to watch closely and adjust your bake time a few more minutes.
11. Place biscuits on a wire rack until they are cool. Store in an airtight container up to 2 days or freeze up to 3 months. To serve from frozen, simply thaw at room temperature, cover with foil and bake in a 350F oven until heated through.
Calories - 171
Carbs - 10
Fat - 14
Protein - 5
Sodium - 148
Sugar - 5