10 (~ 1/2 c) no sulfur organic apricots, chopped
dash sea salt
3/4 t baking soda
1/2 t. xantham gum
1 T. organic apple cider vinegar
1/2 c. organic brown rice flour
1/2 c. organic buckwheat flour
2 heaping T. potato starch flour
1/4 c. organic raw frozen cranberries
1/2 c. organic unsweetened applesauce
6-7 oz. organic unsweetened apricot jam
2-4 T. cinnamon
Combine all of the dry ingredients in a large mixing bowl. Use kitchen shears to chop the apricots into about quarters. Add the apricots, whole cranberries, and cinnamon to the dry ingredients. Spoon in the apricot jam and stir the mixture thoroughly. Add the applesauce and give everything a final good mixing.
Coat either your baking loaf pan or muffin tins with nonstick spray and spoon the batter into them. Bake at 400 degrees for 15-17 minutes or until the biscuit tops are golden brown and a toothpick comes out clean. Makes 16 fabulous biscuits!
Coat either your baking loaf pan or muffin tins with nonstick spray and spoon the batter into them. Bake at 400 degrees for 15-17 minutes or until the biscuit tops are golden brown and a toothpick comes out clean. Makes 16 fabulous biscuits!
Apricot Hunks of Biscuit Delight
Low Carb Option:
3 no sulfur organic apricots, chopped
dash sea salt
1/2 t baking soda
1/2 t. non-aluminum baking powder
1/2 t. xantham gum
1 T. organic apple cider vinegar
1/4 c. organic coconut flour
cinnamon
1/4 c. organic raw frozen cranberries
1 T. organic unsweetened applesauce
1 T. organic unsweetened apricot jam
~ 1/2 c. water (add more if too dry)
Combine all of the dry ingredients in a large mixing bowl. Use kitchen shears to chop the apricots into about quarters. Add the apricots, whole cranberries, and cinnamon to the dry ingredients. Add the applesauce and stir. Add the water and mix well. If the coconut flour absorbs too much of the liquid and the batter is very thick, add a few tablespoons of water, one T. at a time, until the batter is thinner. Coconut flour's high fiber will continue to soak up the liquid, so on yoceu've settled on a "good" batter consistency, you should bake as soon as possible.
Coat either your baking loaf pan or muffin tins with nonstick spray and spoon the batter into them. Bake at 400 degrees for 20-25 minutes or until the biscuit tops are golden brown and a toothpick comes out clean. Makes 9 luscious small low carb biscuits.
Low Carb Coconut Flour Cinnamon Apricot Biscuits [Vegan][Paleo]
I really want to try these biscuits. However, I can't find Buckwheat or Potato Starch flour anywhere. Are there any substitutions I can use? I have brown rice flour, Bob's Red Mill all purpose GF flour blend, and arrowroot starch. Would any of these work as substitutions? Thank you!
ReplyDeletehi Katrina! Thanks for checking out these biscuits - they were really good.
ReplyDeleteAs for your question, you can use any of the flour you have on hand in place of potato starch and buckwheat, but the all-purpose flour would likely work the best. I like to bake with buckwheat since it has such a high fiber ratio and it makes denser biscuits. I used potato starch because I wanted to use it up; feel free to experiment :)
Cindy