LEMON COCONUT BISCUITS
Updated: Apr 7
If you are looking for a sweet treat that uses clean, wholesome ingredients and supports your health, look no further than this recipe.
The ever-so-light texture and ingredients found in these biscuits pacify the Pitta dosha but also benefit Vata types with the warmth of lemon and sweetness of coconut.
These little slices of sunshine are delicious and so easy to make!
WHAT YOU WILL NEED
Makes approximately 20
2 cups plain whole wheat or gluten free flour (spelt flour works well too)
1/2 tsp baking soda (bi-carb soda)
1/2 tsp baking powder
1 1/2 cup unsweetened and organic desiccated coconut (plus extra for the top of each biscuit)
1 cup coconut sugar or jaggery (unrefined cane sugar)
Finely grated rind of 1 organic and unwaxed lemon
1 cup melted coconut oil or ghee
5 tsp of coconut milk
1/2 tsp of vanilla essence (alcohol free)
2 tbs of flaxseed or LSA meal combined in 6 tbs of water (allow to sit for 5 minutes or so to combine and become gelatinous. This is an egg replacement. Alternatively, you can simply add 2 eggs to the recipe instead).
Pre-heat the oven to 170 degrees Celsius. Combine flour, baking soda, baking powder, coconut, lemon rind and sugar in a large bowl. Mix with a spoon or your hands until just combined.
Make a well in the centre of the dry ingredients and pour in oil, milk, flaxseed mix/eggs and vanilla essence. Stir well to combine until dough begins to form. and then knead lightly in the bowl with your hands.
To make the biscuits, take a dessert spoon of the mixture into your hands and roll into balls. Place on a baking tray lined with baking paper and press down gently with the back of a spoon or a fork to flatten slightly. Sprinkle some extra coconut onto each biscuit.
Place in the oven and bake for 15-20 minutes or until golden brown (I highly recommend cooking on the longer side to achieve a nice crunchy biscuit).
Take out of the oven and allow to cool completely on a rack. Serve immediately, or keep stored for a few days in an airtight container.
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