A lightly sweetened pastry that’s a cross between a biscuit and a scone; add the blueberries or skip them, totally up to you. These are good either way.
Ingredients
- 1 cup unflavored whey protein isolate
- 1 cup coconut flour
- 2 tsp aluminum free baking powder
- 1/2 tsp mineral salt
- 1/3 cup SweetEs Fusion Sweet
- 1 tsp xanthan gum
- 1/4 cup buttery coconut oil
- 1/4 cup virgin coconut oil
- 1 large egg
- 1/4 cup egg whites
- 1 cup unsweetened almond milk use coconut milk for nut free option
- 1 Tbsp apple cider vinegar
- 1/4 cup blueberries
Instructions
- Combine all dry ingredients in mixing bowl- whisk well
- Cut coconut oil into dough, using fork or spatula, until mixture resembles coarse crumbs.
- Add eggs, whites, nut milk and acv, mix to combine
- Let sit 10 minutes
- Place 20 equal sized mounds on parchment lined cookie sheet, press a few blueberries into each one- leave some plain if you prefer.
- Bake at 375 for 15-20 minutes.
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Would these freeze well?
They should. Just wrap well and make sure there’s no air in your package. A vacuum sealer would be great here.
I have vacuum sealed your other biscuits and they were flat as pancakes. I am assuming it will do the same to these? ?
Thank you for your quick response!
You control the amount of sealing. If you seal it flat, it will be flat. Remove the air, but don’t totally flatten it.