I have modified this recipe from one originally published in Elana’s Pantry – a site a highly recommend.
- In a food processor combine almond flour, salt and baking soda
- Pulse in coconut oil and honey until dough forms
- Form 1 tablespoon of batter into balls
- Roll balls into whipped egg white
- Roll each ball in chopped pecans
- Put the nut covered balls on parchment lined cookie sheet and flatten slightly
- Press your thumb into the center of each cookie to make an indentation
- Place ½ teaspoon of jam in the center of each cookie
- Bake at 350° for 8-10 minutes until golden brown (I do 14 minutes -7 min/turn/7 more minutes.
- Mix confectioner’s sugar, almond extract and milk
- Drizzle icing over cookies
- Let cool on the baking sheet
Recipe modified from a recipe by Danielle Walker.
3 3/4 cups blanched almond flour
1/2 cup plus 2 TBS arrowroot powder
1/4 cup plus 2 TBS coconut flour
3TBS coconut sugar
1 TBS grain free baking powder
3TBS cold water
1/4 cup shortening or softened butter
1/2 tsp apple cider vinegar
2 TBS melted butter
1/4 cup coconut sugar
1/3 cup light colored raw honey
1 TBS ground cinnamon
3 TBS chopped raisins
3/4 cups confectioners sugar
3/4 tsp almond extract
A few teaspoons milk or cream or almond milk
Directions for the dough
- Measure almond flour, arrowroot, and coconut flour into a food processor and pulse for 10-15 seconds
- Add eggs, coconut sugar, water and baking powder and pulse for a few seconds. Add shortening or butter and vinegar and process till the dough sticks together.
- Roll dough into a ball and flatten into a disk.
- Wrap dough tightly and refrigerate for 30 minutes.
Mix all filling ingredients in a small bowl
Directions to form rolls
- Preheat the oven to 350 degrees.
- Grease a 9 inch pie plate
- Place chilled dough in between two pieces of parchment paper
- Roll dough into 1/2 inch thick oval
- Spread the filling evenly over the dough leaving a half inch or so border around the edges
- Roll up the dough tightly like a jelly roll
- Seal the seam with your fingers
- Slice the roll into 12 pieces with a serrated knife
- Shape the rolls with your hands into round flat rolls
- Place close together into greased pie pan cut side up
- Bake for 35 minutes until the cinnamon rolls are a golden color
- Mix all icing ingredients till smooth and spreadable
- Spread icing on each cinnamon roll
- Serve warm
Paleo recipes are very good for anyone with a grain or wheat allergy. Most Paleo recipes do not allow the use of any dairy products. Since I am NOT allergic to dairy, I use milk products. If you are sensitive to dairy, you can substitute almond or coconut milk in this recipe.
I use these biscuits all the time. They taste great with butter and honey or jam. They are also good with peanut butter or any kind of nut butter.
EASY PALEO ALMOND FLOUR BISCUITS
Modified from Cook Eat Paleo
Serves: 8-10 biscuits
Preheat to 325
3 cups almond flour. USE FINELY GROUND flour made from BLANCHED almonds. The regular kind is OK – but the blanched kind seem to come out a bit lighter.
1 teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons honey
1 tablespoon lemon juice
1 TBS milk or half and half or cream (not paleo, but i am not strict)
Preheat oven to 325 degrees.
Mix dry ingredients in large bowl. Make a well in center and add wet ingredients. Stir wet ingredients in center, then stir into almond flour mixture until dough is formed.
Drop by large scoop onto cookie sheet lined with parchment paper. Flatten to 1-1/2 inches using a small piece of parchment paper.
Bake until lightly browned and cooked through, about 13-17 minutes.