Grain-Free Coconut Flour Biscuits

These puppies are gluten-free, grain-free, vegan and pretty darn delicious.

Chia Bran is not to be confused with ground chia seeds. It’s the fibrous part that remains after chia oil is extracted. The stuff is awesome, I add it by the teaspoon to pancake and waffle batter. It adds a soft chewy texture and lots of moisture to baked goods. A little goes a long way. The only place that sells it is Shiloh Farms. My local Whole Foods had never even heard of this.

INGREDIENTS:

– 1/3 cup coconut flour
– 1 teaspoon Chia Bran, optional (helps bind them and adds moisture)
– 2 tablespoons Ener-G egg replacer, plus 1/2 cup water
– 1/3 cup Apple Sauce, or oil
– 1/2 teaspoon Baking Powder
– 1 pinch Sea Salt

Preheat oven to 400F.

Mix egg replacer with water and set aside. Mix remaining ingredients together, then add the egg replacer. Don’t worry if the batter looks a little dry. Roll the dough into desired amount and sized balls, squish to desired uniform thickness, place on a greased baking sheet.

Brush the dough with your favorite oil. Bake in the oven at 400F for 15-20 minutes, watching closely as oven temperatures differ greatly.

SERVINGS: 6 small biscuits (each about 50 kcal with 2.5g fiber)
SOURCE: Adapted from Foodiefiasco.com

Perfect Vegan Pancakes

Low calorie at 250 kcal per serving (makes 2 servings), these are easy any time. Using carob molasses instead of sugar, they become almost gingerbread like. Yum.

SERVINGS: 2

Dry Ingredients

– 110 g Whole Wheat Flour

– 1 tablespoon Molasses

– 1 teaspoon Baking Powder

– 1 pinch Sea Salt

  Wet Ingredients

– 1 pinch Cinnamon

– 1/3 cup Coconut Milk, 100 ml

– 50 ml Water

– 1 teaspoon Flax Oil

1. Mix the dry ingredients together in a medium bowl. Combine the wet ingredients in a measuring cup.

2. Stir the wet mix into the dry mix and combine until fairly smooth.

3. Pancakes will look quite thin when first spooned into the pan, but will puff up as they cook.