These taste a little like gingerbread but they’re not too sweet. We’re going to try to use this recipe as a crust for a thimbleberry pie on Isle Royale (using powdered, dehydrated egg) in case we stumble upon some of the berries in August. I’m also going to use it as a crust for pumpkin pie in the fall (recipe for the filling to come).

Photo borrowed from Girl Gone Primal blog (until camera is back up and running)

  • 1 1/2 cups almond flour
  • 1/2 cup of shredded coconut
  • 1/4 cup coconut oil
  • 1 egg
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 1tsp ginger
  • 1t vanilla (ground vanilla beans preferably)
  • 1Tbs honey, chopped dried fruit, or 2 tsp stevia powder (optional)

Preheat oven to 350 degrees. Combine all ingredients. Take spoonfuls of the batter and form it into a ball, then press flat on a parchment-paper-lined baking sheet. Bake 15-20 minutes or until golden brown around the edges. Cool the biscuits for a few minutes on paper towels. Serve alone or with whipped cream and berries.

Adapted from Girl Gone Primal
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