Thursday, April 14, 2011

Sweet Coconut Biscuits (Gluten-Free, Vegan, Sugar-Free)


















Some recipes require a big introduction. Others introduce themselves. These biscuits walk straight onto your plate and announce, "Hello, I am here and I am fabulous." They strut their stuff, knowing that they can stand up to the ultimate competition. Pillsbury biscuits. Remember those? Tender, flaky, melt-in-your-mouth biscuits. Now you no longer have to glance longingly at those packages as you walk by them in the grocery store. Walk with your head held high, and your nose in the air, knowing that you now have your own tender, flaky, melt-in-your-mouth biscuits, and gosh darn it, they're a lot healthier than what you'd pick up at the grocery store.

Whether you've been avoiding those ready-made biscuits because you're gluten-free, vegan, sugar-free or just plain don't like the ingredients list, you can now feel confident that you can have your biscuit and have your health too.




















Sweet Coconut Biscuits
Print-Friendly Option

Ingredients:
3/4 cup sorghum flour 
2/3 cup coconut flour
1/3 cup quinoa flour
1/4 cup sweet white rice flour 
2 tsp. baking powder
1 tsp. xanthan gum 
1/2 tsp. salt
3 Tbsp. flaxseed meal + 2/3 cup water 
1/4 cup grapeseed oil 
1/4 cup Earth Balance (sub: butter, Spectrum Organic Palm Shortening)
3/4 cup coconut milk (regular, not lite)
1/4 cup unsweetened apple sauce
1 1/2 Tbsp. orange zest (optional) 
2 tsp. Vanilla Extract
1 tsp. liquid stevia 

Directions:
  1. Preheat your oven to 350 degrees F. 
  2. In a large bowl, whisk the flours, baking powder, xanthan gum and salt. Set aside. 
  3. In a separate bowl, whisk together the flaxseed meal and water. Let sit for a minute, then whisk in the rest of the ingredients. 
  4. Stir the wet ingredients into the dry until completely mixed. 
  5. For baking, you have two options. You can put the batter in greased muffin tins (which is what I did for these photos) or use a spoon to put them on a greased cookie sheet, like drop biscuits. If you use the muffin tins, this recipe will make 8 large muffin biscuits, which will take approximately 20-40* minutes to bake. If you choose to separate the batter into 8 drop biscuits, you can use the same cooking time. If you want to make smaller biscuits, reduce the cooking time accordingly, checking your biscuits with a toothpick or fork to test for doneness.  
*The first time I made these, they took 20 minutes. Since then, I've made them twice and found the baking time to be closer to 40 minutes. So start with 20 and then check every ten minutes until they just begin to become a light golden brown on the outside. 

p.s. These would be wonderful for an Easter Brunch! The mix of stevia, coconut, and orange zest lend a mild sweetness that would go perfectly with a fruit salad and a tofu or egg scramble. 

 Check out The Spunky Coconut for more gluten-free Easter recipes. 



Stop by Pumpkin's Pantry to see how Eryn made strawberry shortcakes with my biscuits!

30 comments:

NanaMolly said...

YUM! I miss biscuits and gravy and drop biscuits with "dip it" eggs (over easy). I am trying to integrate as many of my old favorites into my new lifestyle, this will help tremendously!!!

Arielle said...

These look lovely; usually when making biscuits we cut cold butter in, but should the butter here be melted?

gfe--gluten free easily said...

There they are! Big yum, Iris! Thanks for figuring this recipe out for us. They might have to get made tonight to go with Bacon Chicken that we're having. :-)

xo,
Shirley

Ricki said...

MAKING THESE asap.

That is all. ;)

Sarena Shasteen - The Non-Dairy Queen said...

We are a biscuit loving group here and these look/sound amazing!

Iris said...

NanaMolly- I was really wishing I had some gravy when I was eating these! Even though they're sweet enough to almost go in the dessert category, they would also taste great with chicken and gravy!

Arielle- That's a great question. I used Earth Balance when I made these, which is soft when it's cold. So I would let the butter sit long enough to just start to get soft. Alternatively you could cut it into the dry ingredients and I imagine that would work just as well, although not having done it myself, I'm not positive. But I wouldn't melt it.

Shirley-Bacon chicken? Yum!

Ricki- :)

Sarena- Me too! Since I can't do yeast right now, I had given up on having good fluffy biscuits, but the coconut flour and sweet white rice flour combo works wonders!

Stephanie @ FIT CHICKS said...

These totally look fabulous! We're going to get our resident baker in the office to make these for us ;)

Iris said...

Stephanie- Biscuits at work sounds like a great idea!

Tasty Eats At Home said...

These sound really good. I was looking for something to pair with the Easter Ham!

Barb said...

These will be made this weekend, Iris. Too bad my sister went to Florida! More for us.

Iris said...

Thanks, Alta!

Barb, be sure to let us know how they turn out. Your feedback has definitely been helpful to me (especially when I have typos in recipes...LOL).

Anonymous said...

I don't have all those ingredients. Are there substitutes for the following items:

-Grapseed oil
-sweet rice flour (can I use superfine brown rice flour?)
-quinoa flour

Iris said...

Anonymous - I don't think the recipe will be the same without sweet white rice flour. That's what gives it the fluffy, chewiness of biscuits. And I haven't experimented enough with quinoa flour to know how to replace it yet.

On the other hand, if you are like me and like to experiment, here is what I would do:

-Canola or olive oil for the grapeseed oil
-Tapioca or potato starch for the sweet white rice flour
-more sorghum flour or a high protein flour like a garbanzo bean flour for the quinoa flour

Of course, I have no idea how this would turn out, but now I'm kind of interested to find out! Let us know if you try it, and maybe I'll try it once I buy some more coconut flour too. :)

Caroline @ The G-Spot said...

We must be on the same coconut wavelength today. ;) These look wonderful. Definitely making them -- PRONTO! Happy weekend.

hunterslyonesse said...

Amazing as always, Iris! These might find their way onto my menu for next week...

I'm with you on Shirley's Bacon Chicken. I was thinking the exact same thing as you...YUM!

Barb said...

I ended up with 12 biscuits. I couldn't have fit all of it in 8. My muffin tins are OLD so maybe they are smaller. This is what I changed: skim dairy milk, butter flavored Crisco and regular applesauce. All because that is what I had. They turned out heavy and I had to bake them 23-24 minutes. Otherwise, they were too moist and heavy inside. I'm going to try them again with coconut milk and butter. I'll probably sub in eggs. That took care of the heaviness when I made the pumpkin muffins the second time. I don't know why I'm having no luck with the flaxmeal thing! The flavor is wonderful! Maybe the skim milk made them heavy because of the lack of fat. They had plenty of fat in them. I forgot to oil some of the cups and they came right out. Any suggestions? Any tips for using the flax instead of eggs?

Alisa said...

hello gorgeous,you look really good!

Iris said...

Hi Barb- Good question. Gluten-free baked goods in general are more dense than regular, and coconut flour is also a pretty heavy flour. So that's partly just the nature of these biscuits. However, you might try using the eggs instead (you could even try whipping the egg whites and folding them in and see if that helps). I've been trying to figure out how to get that light, fluffy texture in my baked goods without using eggs or yeast, and it's definitely tricky. If I figure out it, you'll be the first to know!

As for the baking time, it seems to me that every oven I've used in the last year (which is a lot because I've moved 3 times) works differently. When I made these muffins at home, they took 20 minutes. Last night I made them again at my aunt's and they took 30. So I think the best thing is just to bake them until they turn golden brown on the outside. But I agree with you that making them smaller is a good idea. I'm going to make smaller ones next time and see how they turn out.

As always, thanks for trying my recipes!

Barb said...

I bought coconut milk and I have butter. The taste of these is amazing. I took them in the car with some fruit for lunch today while I was out and about and they really held me over. I'm just beginning to realize how lucky I am to only have to avoid gluten. I used to be lactose intolerant. When I was diagnosed with CD and went gluten free, that went away. My hat is off to those of you who have to skirt around so many other things when you cook and especially when you bake. I'll make them again and let you know how it goes. I will bake them longer. I feel better knowing that you had to bake them for 30 minutes. Even if they never get fluffy, they're a permanent spot on my baking from now on. Can't wait to make them for my big sister!

Iris said...

Thanks Barb. :) Because of your feedback though, I'm definitely going to be working on these more and attempting a lighter version! Now I've just got to get to the grocery store and buy more coconut flour...

Eryn @ Pumpkin's Pantry said...

Iris, thank you so much for this recipe! I hope you don't mind, but I made them last night (after seeing them on Spunky Holiday) and then had to post a recipe using them for vegan strawberry shortcake with vegan fro-yo! I linked back to your page (instead of reposting the recipe). So glad to find your blog :)

Iris said...

Eryn, of course I don't mind! I'm so glad you liked them...I was actually thinking of using them for strawberry shortcake too. Great minds think alike! ;)

Eryn @ Pumpkin's Pantry said...

Thanks for letting me know about the miss link- I must have not clicked "copy" and just pasted the prev. link! It's all fixed now :)

Eryn @ Pumpkin's Pantry said...

So it wasn't me I guess it was a weird Blogger problem. It would correct it when I checked it in my edit window, but it somehow didn't publish the changes. I noticed it too this morning, and I just went back and rewrote the whole paragraph. It should be fixed now, but check on it if you want :) urg!

SarahP said...

Thanks for the biscuit recipe, they are good! I made these today, but I wanted a smaller, lighter biscuit, so I made some alterations to the recipe. This made 24 small drop biscuits that baked for about 12 minutes. They turned out light and tasty! Thanks again :)

Iris said...

Thanks Sarah! So glad you enjoyed them, and good to know baking time for when I want to make drop biscuits!

Anonymous said...

If you need to be sulfite free, you could cut out the baking powder and do the same amount and a bit extra of baking soda. It may still rise that way.

I can't wait to make these, but they will have to be sulfite free as I have allergies to that.

Vegan Lasagna said...

i can't wait to do this saturday . love how it looks and i bet it's very good

Anonymous said...

The recipe says to use regular and not lite coconut milk. Does this mean that you should use canned coconut milk and not the coconut milk from a carton? Thanks!

Iris said...

Yep! Full-fat canned coconut milk is what I meant. :)

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