These simple biscuits are a delicious and healthy comfort food. They're a wonderful paleo, grain-free, and gluten-free way to enjoy bread. We love them for breakfast topped with some butter and jam or as a bread-y side to our lunches and dinners.
Ingredients:
2 cups blanched almond flour
1/2 cup ground flax (or can substitute with 3 tbsp chia seeds if you don’t have ground flax)
1 tsp baking powder
1/2 tsp baking soda
1 tbsp coconut palm sugar (add more if you want a sweeter biscuit)
1/2 tsp salt + a few pinches for finishing
2 eggs
4 tbsp grass-fed butter
1 cup baked sweet potato
Method:
1. Bake a sweet potato in the oven at 400F (200C) for 45 minutes or until tender.
2. Pre-heat oven to 350F (175C) and line a baking tray with parchment paper.
3. Mix the eggs, butter, and sweet potato together in a bowl.
4. In a separate bowl, mix together the almond flour, flax or chia, baking powder, baking soda, coconut palm sugar, and salt.
5. Mix the wet and dry ingredients together, shape the batter into biscuits, and place on your baking tray. We usually make about 9 as we like our biscuits on the larger side.
6. Sprinkle some flaky salt (e.g. Maldon sea salt) on top of each biscuit.
7. Bake for 15 minutes, turn the tray, and bake for 5 more minutes.
8. Let cool for 5 minutes and then enjoy!
Ready to go into the oven!
Let me know what you think in the comments! What are you pairing your sweet potato biscuits with?