These biscuits are my absolute favorite baked creation. Cashews have a light, mellow flavor, so you will hardly notice that the biscuits are made with nuts and that they are very low in carbohydrates — a great staple to keep in the kitchen. These are slightly denser than their gluten-filled predecessors, but are so buttery and delicious that you will probably want to eat more than one — yes, I can say that with experience! I like to freeze any extras to keep on hand for a snack or bit of comfort food because if you are anything like me, you will probably be craving these! From the All American Paleo Table cookbook.
INGREDIENTS
- 6 tablespoons butter*
- 3 cups (435 g) raw cashew pieces
- 3 tablespoons coconut flour
- 1 teaspoon grass-fed gelatin
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon raw honey
- 2 eggs
- 2 teaspoons apple cider vinegar
- Coconut oil for greasing hands
*Palm shortening can be used for strictly dairy-free, but I prefer them best using butter.
PREPARATION
- Slice butter into small cubes and set aside to soften for 15 minutes.
- Preheat oven to 350 degrees F, adjusting the rack to the bottom portion of the oven. Line a baking sheet with parchment paper.
- Add cashew pieces to the bowl of a food processor and blend for about 30 seconds or until a smooth nut flour begins to form. Be careful not to turn into nut butter.
- Add the flour, gelatin, baking soda, baking powder and salt, pulsing several times to incorporate.
- Add the butter, honey, eggs and vinegar and briefly blend for about 10 seconds or until the dough starts to form.
- Lightly grease your hands with coconut oil. Pinch off a small handful of dough and shape into biscuits, using your fingers to form a smooth top and round shape. Place on baking sheet about 3 inches apart, as these biscuits do expand a bit. Repeat the process to form all biscuits. If your dough becomes too sticky, wash and lightly re-oil your hands.
- Bake for 16 to 18 minutes, then remove from the oven and allow biscuits to cool on baking sheet for 5 minutes, so they firm up. These are best served warm.
Yields: 8 biscuits
Prep time: 25 minutes
Cook time: 16-18 minutes
Per serving (1 biscuit): 19 g carbohydrates
Editor’s Note: Read Caroline’s personal story HERE
