[Grain-free biscuits as a base for Nectarine Shortcakes. . . ACD-friendly!]
Today’s post will be a short one*, as I’m still frantically marking essays in preparation for our final exams tomorrow (and then more marking!). But I’ve been wanting to post this for days and have been too busy baking up a storm for yesterday’s Breakfast Television appearance. Thanks to everyone who sent good wishes via email, comments, twitter, Facebook, etc. (and thanks again, PR Queen, for your devotion to the cause, waking up at 4:30 to help)–I really appreciated it! I had a great time and even got to talk about some key ingredients and recipes from Sweet Freedom–so much fun! (well, maybe not having to wake up in the middle of the night–literally–in order to be at the studio by 6:30 AM. But talking about cake and frosting was fun). I’m trying to acquire a copy of the segment so I can post it online–will let you know when I get one! But you’re not here to chat about TV (well, not exclusively, anyway), are you? And you know that I’m always tickled to chat about baking. Now that I’ve decided to venture into the realm of baked goods once again, I’ve been playing in the kitchen and seem to have permanent flour dust on my cheeks. After five months with neither flours nor sweeteners (not to mention a host of other ingredients), and even though I’m thrilled with the weight loss, I did sorely miss my muffins, quick breads, bars, cookies, cakes–you get the idea. Enter grain-free coconut flour, bean flours and buckwheat flour–and a very steep learning curve. And now, make room for biscuits! My first attempt at grain-free baking, the Grain-Free Lemony Almond Pancakes, were a huge hit, both at home and on this blog. Today’s Coconut Flour Biscuits are my latest effort, and I have to say I’m equally happy with the results (if eating 2 biscuits a day for a week is any indicator of “happy”). Actually, it’s probably a good thing I’m not yet back to baking my usual treats for now. Clearly, I still have no self control when it comes to baked goods.
[Coconut Flour biscuits without embellishments. . . .]
These scones were the result of my yearning need desperation desire to create something that approximated a baked good without actually being a conventional baked good. Rather than use chickpea flour once again (as I did in both of these), I wanted something different to provide a lighter texture and appearance.
Then I remembered my bag of coconut flour in the freezer. I’d purchased it on a previous foray to Whole Foods, where I’d been dazzled by the tempting array of photoshop-perfect produce, local and artisanal crackers and breads, refrigerated glass cases resplendent with Basil-Lime-Chili Tofu (a favorite), spelt berry salads, roasted veggies, veggie patties, tofu “steaks,” even kale and seaweed salad (and all available to sample, just for the asking!).
I spied a bag of coconut flour and, having read a lot about it and its astonishing ability to absorb moisture and contribute additional fiber to dishes (it’s apparently got 61% fiber–the highest of any flour), how could I resist? I figured I’d sprinkle 1/4 cup here, 1/4 cup there to various baked goods. I made something (can’t remember what), then plopped the bag into the freezer for later use, and haven’t touched it since.
[. . . or slathered with almond butter for a delicious breakfast.]
Until now, that is. Well, when I swung open the freezer the other day and noticed the bag sitting there, my spirits lagged as soon as I read the “best before” date. Like a cheerleader on prom night, that flour was about to go bad. I knew I had to save it! I concocted some biscuits and ate two right away. (I wasn’t being a glutton. I was saving that flour from itself, so to speak.) I’m thrilled this recipe worked out, as I’ve finally got something substantial on which I can slather nut butter for breakfast, and there’s no guilt about diverging from the ACD. They are also the base for that colorful shortcake at the top of the post (variation included below). These are dense yet tender, without a pronounced coconut flavor. While they’re not a perfect reproduction of conventional biscuits, they were still tasty enough to pass the “HH Test.” In fact, I was forced to bake up a second batch after the HH tried them, because he ate two in a row. Now that I’ve discovered such a great use for the flour, I should have no problem finishing up that bag. It felt good to be able to use it before it expired. Oh, and to be baking again. *Well, short for me, anyway, as loquacious as I am. Brings to mind a joke my friend Sterlin and I started in highschool, during the era of four-hour phone marathons: during a particularly busy time one evening, I called Sterline to chat. After the hellos, she warned me: “I really can’t stay on the phone tonight. Half an hour, max.”
Grain Free Coconut Flour Biscuits
Surprisingly light, these biscuits are perfect for breakfast or as an accompaniment to a saucy dish. While they’re not as cakelike as conventional biscuits, they make a great substitute that can satisfy a craving for carbs in a low-carb treat.
1 Tbsp (30 ml) freshly squeezed lemon juice, plus enough soy, almond or rice milk to equal 1 cup (240 ml)
1-1/2 tsp (7.5 ml) pure vanilla extract
3 Tbsp (45 ml) finely ground flax seeds
1 Tbsp (15 ml) agave nectar, light or dark, or 10 drops stevia
2 Tbsp (30 ml) melted organic coconut oil, plus 1 Tbsp (15 ml) for brushing tops
3/4 tsp (3.5 ml) baking powder
3/4 tsp (3.5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1/2 cup plus 1 Tbsp (135 ml) coconut flour
3 Tbsp (45 ml) buckwheat flour (or use chickpea or whole bean flour)
Preheat oven to 400F. Line a cookie sheet with parchment, or spray with nonstick spray.
Place the 1 Tbsp (15 ml) lemon juice in the bottom of a glass measuring cup, and add milk until the liquid measures 1 cup (240 ml). Add the vanilla, flax and agave or stevia to the cup and stir; whisk in the 2 Tbsp (30 ml) melted coconut oil until evenly combined. Set aside while you measure the dry ingredients, or at least 2 minutes.
In a medium bowl, sift the coconut flour, buckwheat flour, baking powder, baking soda and sea salt. Pour the liquid over the dry ingredients and stir quickly just to blend. Do not overmix. The mixture will seem a bit soft initially but will absorb the liquid fairly quickly; this is as it should be. (If using buckwheat flour, you may need to add 1-2 Tbsp (15-30 ml) more milk to attain the desired texture). The mixture should be softer than a regular dough, yet still hold together, almost like a thick cookie dough.
Using a large scoop or 1/3 cup (80 ml) measuring cup, scoop the batter and place mounds on the cookie sheet. Flatten each mound slightly with your palm or a silicon spatula.
Bake for 12 minutes in preheated oven. Remove from the oven and brush very gently with the final 1 Tbsp (15 ml) melted coconut oil (the biscuits will be very delicate and can squish easily). Rotate the pan and return to the oven for another 12-15 minutes, until tops are very deep golden brown–do not underbake! Remove from oven and cool on cookie sheet, then carefully remove for storage. Makes 6 biscuits. May be frozen.
NOTE: if you try to eat these while they are still warm, the centers may seem too moist. Once they cool, however, the texture changes.
Nectarine Shortcake Variation:
1 batch biscuits (or you can use your own favorite biscuits for this)
1 batch Gluten-Free, Sugar-Free, Soy-Free Whipped Cream [for an ACD-friendly version, use 5 drops stevia in place of the agave nectar]
2-3 firm, ripe nectarines, cut into slices
Cut cooled biscuits in half horizontally. Cover the bottom half with some nectarine slices and a dollop of cream. Top with the other half of the biscuit and more cream. Savor. Makes 6 servings.
There is a new and updated version of this recipe in my cookbook, Naturally Sweet and Gluten-Free. I think the new one is better, but of course still like this one, too!
For More Grain-Free Recipes on the Blog, see:
Grain-Free Lemony Almond Pancakes
Grain-Free Pizza Crust (with beans)
Grain-Free Pizza Crust (bean-free)
Grain-Free, Almost Instant Breakfast “Porridge”
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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
Coconut flour biscuits?! Insanely awesome!
I have found that you can take plain
Coconut cream and whip it. It whips up
just like regular cream. I used Golden
Star coconut milk in the can. I put it in
the fridge untill the cream rose to the top
and then I beet it with a hand held mixer
I sweetened it with 1 tsp of honey
Hi Rebekah,
I’ve seen other blog posts making it that way, and it looks good. However, I know that it can melt very easily if left at room temperature (especially if it’s warm in the room). My whipped cream will keep its shape and can be piped, no problem. 🙂
That’s great I found you on food gawkers and I am just learning to cook this way. I didn’t find anywhere that made whip cream from coconut and I can’t find your recipe I would love to try it!! It’s so cool to find out what differant foods can do and what foods are even out there!! Thanks for your posts
That’s great to know, Rebekah! (And thanks to Foodgawker). 😀 Here’s the link.
Those biscuits must be yummy, and the nectarine shortcakes look positively scrumptious! Way to go and get creative with what you can enjoy on the ACD Diet! It also serves those of us not on the diet quite well, as it gets us to try new things too. Thanks!
ooh, coconut flour, that sounds very intriguing! You are so darn creative. Congrats on the successful TV appearance, I hope you can find it to post!
What a great idea!
Ooh, coconut flour I have never seen! For some reason I seem to be the only person in the world with a HUGE aversion to bean flours. They all taste so bad that I will literally spit them (and anything made with them) out. Its weird, apparently. So coconut flour sounds like a much better option to me! Biscuits, yummy 🙂
I’ve never seen coconut flour before but will look for it – I love the look of the nectarine shortcake version – it is a sunny day so summer and nectarines don’t seem so far away 🙂
Dang, you are making me regret putting the bag of (pricey!) coconut flour back on the shelf a week or so ago. Those look great. I do hope you keep posting ACD recipes, it is so interesting to see what you manage to come up with despite all the restrictions.
-K
I hope you can get ahold of the segment so we can see you! 🙂 I’m sure you rocked the casbah. I would love to get my hands on some coconut flour – I want to try these!
I’ve never tried coconut flour before! I find these biscuits intriguing!! (Plus they look yummy!)
I keep seeing coconut flour but had no idea what to make with it! Now I do!
Coconut flour is something I’m going to have to start baking with. I used to hate coconut, but I’ve grown to really enjoy it. I had no idea coconut flour even existed! Thanks for the recipe, it looks great!
As usual, your picture-taking skills astound me.
The health food store I go to carries coconut flour. I’ve always been tempted to buy it, but wasn’t sure what to do with it. Maybe I’ll finally pick it up and give these a try! Your shortcakes look lovely, by the way.
What a beautiful recipe!
And that shortcake pic! Oy, what artistry!
I’ve passed by the coconut flour a couple of times as well, but haven’t bought it yet. I think this post is a great incentive to bite the bullet.
I’m going to stay with some relatives for a short trip at the end of the month, and these also look like great travel buddies, for breakfast or a snack in a pinch.
Thanks Ricki!
And do try to get that Bfast Television video! I don’t have a TV so online is my only chance! Congrats on the appearance!
Yes yes yes, I’ve been trying to use coconut flour and have had mixed results with my experiments thus far. This looks wonderful, I must try it this weekend!
yum, I can use the peaches from our tree.
Yum!! Those biscuits look delicious =D. Congrats on the BT appearance!!
Are you teaching in summer school?! It seems so early to already be grading things…you must be tough 🙂
I am so happy that you are able to bake again AND enjoy your baked goods, too! Are you able to eat nectarines now? I hope so!
Courtney
Hmmm…I wonder where I can find coconut flour in LA…
Ooo I hope you get a copy of the segment! I’d love to see it. These biscuits look delicious – I’m a sucker for biscuits. I’ve never used coconut flour before but am definitely intrigued by it. I love all things coconut, though I imagine it doesn’t taste like it.
Mmmmm. Must. Buy. Coconut. Flour.
Wow, coconut flour!! I’ve never heard of coconut flour before, and I am now SO excited to have learned of its wonders, and it’s high fiber content – SO awesome! Thank you for informing me! Your biscuits look soooo scrumptious… I can’t wait to track down some coconut flour and try them!
this look absolutely delightful, Ricki! I need to reorder some coconut flour, I’m going through withdrawal already.
man, those look super yummy. I can’t wait!
Not only are you a genius when it comes to these amazing recipes you create, but your photographs are seriously stunning. Jaw dropping! I really love the way this sounds, thank you so much for the recipe.
Everyone,
I hadn’t realized coconut flour wasn’t fairly easily available, as I learned about it a while back from another blogger and she said it was fairly common in the States. Apparently, it can be ordered directly from amazon.com for those of you who’d like to try it. It’s expensive, but a little goes a long way, and it lasts almost forever if kept in the freezer. 🙂
Josiane,
Thanks so much! Yep, I’m really stretching those creativity muscles!
Alisa,
Thanks so much! The tape wasn’t put up on YouTube by the network, but I’ll see if I can’t just do it myself. 😉
Gina,
Coconut flour doesn’t really taste like coconut, strangely. It isn’t wheat flour either, though–much denser and heavier–but I like it anyway. And it definitely doesn’t taste like bean flour. 😉
Johanna,
You can certainly make the shortcakes w/o the coconut flour, but I must admit I liked them with these biscuits.
K,
Thanks so much! It’s becoming quite the challenge, but at least my brain is being exericised. 😉
Shellyfish,
Thanks so much! Still looking for a tape–will let you know!
Vegetation,
Thanks! I haven’t used it very much, but think I will be playing more with it now. 🙂
Shelby,
You can always use it in any other baked goods, too–just use up to 1/4 coconut flour, and increase the liquids a bit.
Gina,
Thanks so much! I think you’ll enjoy these if you like coconut.
CCV,
Aw, thanks!
Kiersten,
Thanks so much! If you want to try it out, you can mix it with other flours–use up to 1/4 cup coconut flour to replace any other flour in the recipe.
Alex,
Thank you! These really are great as take-along snacks. And I’m working on the tape! 🙂
Kim,
I’ve had some mixed results, too. But I think combining it with other flours and flax is the way to go.
dreamin’itvegan,
Thanks so much for your comment! And if you’ve got fresh peaches of your own, I think it would be spectacular. 🙂
Lauren,
Thanks so much!! The show was so much fun (though loads of work–baking, baking, baking!). 🙂
Courtney,
Yes, I teach all summer and don’t have my next holiday until winter. 🙁 On the up side, I AM able to eat a few fruits again now. . .mostly berries or green apples, but fresh peaches, nectarines, apricots on occasion. The shortcakes were a special case. 🙂
Vegyogini,
If it’s not in the stores, you should be able to get it through amazon. 🙂
Ashley,
Nope, it doesn’t taste like coconut. And while these don’t taste like regular biscuits, either, they do taste good. 🙂
Nora,
I think you won’t be sorry! 🙂
Astra Libris,
You can order it through amazon, apparently. 🙂
celine,
Yay coconut flour! Would love to see what you cook up with it.
Cheryl,
Hope this is a dessert you can enjoy, too! 🙂
voracious vegan,
Thank you so much for your very sweet comment! I’m so glad you enjoy the recipes. 🙂
I love coconut flour and had a lot of fun plying with it – then forgot about it. Now I’ll have to add it to my ever growing shopping list. It’s so hard to re-build a pantry!
Ricki, you are such an artist – combining flavor and eye appeal with powerful nutrition. Several of your recipes are printed in my to-be-baked stack. Your date cake is one I’ve had my eye on for some time but shortcake may just take priority!
Yay. Never enough recipes with my fave flour!
you were on tv!! amazing ricki 🙂 i thought of you on sunday when i found this cute store that had SO MANY kinds of flours all in bulk! i picked up a few, but i’m bound to go back when i can actually turn on my oven w/o fear of melting 😉
Hi Ricki,
I just tried making these biscuits and took them out of the oven a few minutes early because they were quite brown on the top and bottom.I let them cool off and cut into one and it was still very soft in the middle,i.e. raw 🙁
Do you have any idea what may have happened?!
Natalie,
Sorry they didn’t work out! Your description sounds like mine when they’re fresh from the oven–ie, not baked quite enough. While these never have the same texture as regular biscuits (they are always more moist in the middle), mine don’t actually ever seem raw to me! I’m guessing that your oven may be a bit hotter than mine and they baked too quickly, browning on the outside before the inside dried out enough. I would try them again at a slightly lower temperature but for a longer time. They should also be fairly flat before baking–I press mine down to about 3/4″ (just under 2 cm). Let me know how it works out!
This is by far the best the coconut based flour recipe I’ve seen! I bought the flour a few months ago and made some muffins, but they were not particularly nutritious and relied heavily on eggs as it’s so absorbent. The flax seeds add a great balance. Thanks very much Ricki! p.s. I recently started my own blog of ACD recipes, I’d love to link to your post 🙂
Hello
I am wondering do these have a savoury or a sweet taste?
I made these tonight and they are delicious! I like that they are soft inside unlike many other coconut biscuits that I have tried. Great job! (A few substitutions I made: Instead of buckwheat flour I used sorghum flour and coconut milk in place of milk and no vanilla for allergies.) thanks so much!
I am SOOOOOO excited to make these tonight. I love your blog so much!
Ricki — these look great. I found the recipe when I was Googling vegan uses of coconut flour — knew yours was a trustworthy site to click on!! ; ) I see recipes a lot calling for eggs with coconut flour, but few vegan recipes out there. I am thinking of making coconut flour muffins to get me through finals week — may use your recipe as inspiration (or simply make these instead…who knows. ha)!!
These sound great – I’ve been looking for grain-free recipes.
Hey! I have some questions.
We’re on the GAPS diet, but soy isn’t allowed and I don’t like almond milk or rice milk. Could I just use milk?
Can I use honey instead of agave nectar? Agave nectar and stevia aren’t allowed on GAPS either.
Buckwheat and baking soda are also not allowed. Are there alternatives that would work?
Thanks for the help!
Hi Amanda,
Considering how many of the ingredients you would need to change, I would say this isn’t a great recipe for you. There seem to be lots of grain-free baked goods around these days on the Internet. . . have you looked for any others? I really don’t know how to replace all of those things and still come up with the same result, sorry!!
Hi Ricki,
Your website and recipes are absolutely great! I am a newbie to the anti-candida diet and am amazed by how many things I can actually eat that I thought I wouldn’t be able to. Question, are these biscuits OK for cycle/phase 1 of the diet, do you know?
Thanks so much,
Ashlee
Hi Ashlee,
Thanks so much for your comment, and for reading! And yes, I ate these all the time in Stage one. However, it will depend on the specific version of the diet you’re following. If you’re not sure, I’d check with your own healthcare provider. Good luck with it! 🙂
What is the purpose of the lemon juice in the recipe? I am allergic to lemons & a host of other fruits, grains, veggies.
I made a VERY popular Green Bean Casserole with homemade fried onions this year using straight Garbanzo Bean flour & my conventional southern family of 20 ate the whole pan in less than an hour at X-mas dinner. Also have used the garbanzo bean flour for a fantastically flakey chicken pot pie.
I will post you the recipes is desired!
Thank you,
Lex
Lex, the lemon juice reacts with the leaveners to help the biscuits rise. You could just use apple cider vinegar instead if that works better for you (use just one teaspoon of the vinegar, though). 🙂 And glad the garbanzo bean flour is so successful! 🙂
Just dropping in to give my feedback on these beautiful biscuits.
I only made a half batch as it’s just me but wish I had made the full amount as they are so tasty. The coconut flour makes them sweet and soft and yes they were very delicate but I’ve learnt for next time to make them a little thicker I think so they’re easier to slice in half without crumbling.
I think a fruit spread or your cream would be great and easier to spread then thick chocolate hazelnut butter (topped with sliced pear) like I tried!
Thanks for another winner Ricki 🙂
Trying these right now :).
The first batch I made came out undercooked. I think I didn’t flatten them enough. The second bath – I flattened them a bit more. It wasn’t as undercooked as the first, but still very… moist. Is it supposed to be like that? I cooked long enough, the tops were brown. I’ve never had gluten-free, sugar-free, butter-free baked goods before. Perhaps I’m just not used to it yet.
Thank you so much for sharing these recipes! I’ve recently started an anti-candida diet. I’ve been craving bread, cakes, etc. Your website provides a lot of substitutes for those cravings! Thanks!
Hi EI,
Thank you for taking the time to comment! I think I mentioned that this version (which was my first version of grain-free biscuits) can be moist in the middle if they are not baked quite well. They will dry out more the following day after being stored overnight. I have since revised the recipe (the new one will appear in my upcoming cookbook) so that it’s no longer quite as moist. You could also try this recipe, another grain-free bicuit that’s slightly different.
If you’re new to this kind of baking, I’d suggest going with some of the recipes that do contain grain-based flours first (if you’re allowed). The version of the ACD I followed did allow buckwheat and/or quinoa flours.
Good luck with it, and thanks for the feedback! 🙂
Hi Ricki!
I was wondering what you would change about this recipe to make it bread and not biscuits?
Thanks so much!
Hi Alyssa,
Thanks for your comment! Unfortunately, I don’t think this would work as bread. . . a little too dense, and I fear the middle would remain far too moist. The only reason they can cook through well enough is because they are thinner than bread. I’m working on a grain-free bread, though. . . 🙂
This may be an “old” recipe for you, but it’s new to me! Three weeks ago I started the ACD and these have come in handy for breakfast. I’m featuring them on my Fun Finds Friday post today, but sending readers here for the recipe. Thanks for the great recipe.
Thanks so much, Peggy! (And congrats on starting the diet–it does get easier!!). 😀 Glad you enjoyed them. Thanks for the reminder that I need to make more! 🙂
I love this recipe and have been using it for over a year. I was wondering, though ,if it’s possible for freeze these successfully?
Hi Rose, Yes! The last line of the instructions mention that it can be frozen. 🙂
I absolutely love this recipe. Thank you for posting it.
Thanks so much, Robin, and thanks for coming back to let me know! I actually updated/improved the recipe in my cookbook, Naturally Sweet & Gluten-Free. This one is still yummy, but the new version is even more fluffy and tender. Glad you enjoy it! 🙂
Hi Ricki,
What vanilla essence do you recommend using? I can’t find one without alcohol or sugar or both!
Thanks,
Ginelle
Hi Ginelle, I use vanilla that I buy in bulk from a baking wholesaler here. However, Simply Organic makes a good alcohol-free extract. If you can’t get that one, I’d go for Frontier.