Sweet Coconut Biscuits (Gluten-Free, Vegan, Sugar-Free)

Some recipes require a big introduction. Others introduce themselves. These biscuits walk straight onto your plate and announce, "Hello, I am here and I am fabulous." They strut their stuff, knowing that they can stand up to the ultimate competition. Pillsbury biscuits. Remember those? Tender, flaky, melt-in-your-mouth biscuits. Now you no longer have to glance longingly at those packages as you walk by them in the grocery store. Walk with your head held high, and your nose in the air, knowing that you now have your own tender, flaky, melt-in-your-mouth biscuits, and gosh darn it, they're a lot healthier than what you'd pick up at the grocery store.

Whether you've been avoiding those ready-made biscuits because you're gluten-free, vegan, sugar-free or just plain don't like the ingredients list, you can now feel confident that you can have your biscuit and have your health too.




















Sweet Coconut Biscuits
Print-Friendly Option

Ingredients:
3/4 cup sorghum flour 
2/3 cup coconut flour
1/3 cup quinoa flour
1/4 cup sweet white rice flour 
2 tsp. baking powder
1 tsp. xanthan gum 
1/2 tsp. salt
3 Tbsp. flaxseed meal + 2/3 cup water 
1/4 cup grapeseed oil 
1/4 cup Earth Balance (sub: butter, Spectrum Organic Palm Shortening)
3/4 cup coconut milk (regular, not lite)
1/4 cup unsweetened apple sauce
1 1/2 Tbsp. orange zest (optional) 
2 tsp. Vanilla Extract
1 tsp. liquid stevia 

Directions:
Preheat your oven to 350 degrees F.  In a large bowl, whisk the flours, baking powder, xanthan gum and salt. Set aside. In a separate bowl, whisk together the flaxseed meal and water. Let sit for a minute, then whisk in the rest of the ingredients. Stir the wet ingredients into the dry until completely mixed. For baking, you have two options. You can put the batter in greased muffin tins (which is what I did for these photos) or use a spoon to put them on a greased cookie sheet, like drop biscuits. If you use the muffin tins, this recipe will make 8 large muffin biscuits, which will take approximately 20-40* minutes to bake. If you choose to separate the batter into 8 drop biscuits, you can use the same cooking time. If you want to make smaller biscuits, reduce the cooking time accordingly, checking your biscuits with a toothpick or fork to test for doneness.  *The first time I made these, they took 20 minutes. Since then, I've made them twice and found the baking time to be closer to 40 minutes. So start with 20 and then check every ten minutes until they just begin to become a light golden brown on the outside. 

p.s. These would be wonderful for an Easter Brunch! The mix of stevia, coconut, and orange zest lend a mild sweetness that would go perfectly with a fruit salad and a tofu or egg scramble. 

 Check out The Spunky Coconut for more gluten-free Easter recipes. 



Stop by Pumpkin's Pantry to see how Eryn made strawberry shortcakes with my biscuits!