Gluten Free Sweet Potato Biscuits (Paleo, Dairy-free)
Made using healthy, fiber-rich ingredients like almond flour, coconut flour and mashed sweet potatoes, this recipe for sweet potato drop biscuits have a surprisingly tender crumb with a slight chewy bite
Ingredients
Dry ingredients:
- 1 cup almond flour
- 1 cup tapioca flour or arrowroot
- ¼ cup coconut flour
- 2 tsp baking powder
- ¼ tsp salt
Wet ingredients:
- ½ cup sweet potato puree
- 2 large eggs
- 2 Tbsp avocado oil mayo
- 2 Tbsp honey
Instructions
- Preheat oven 350F
- Mix all dry ingredients together and then add the wet.
- Stir until well combined
- Drop large spoonfuls of the batter onto a parchment lined baking sheet
- If you want a smoother top, use wet fingers to gently press down and smooth out the rough edges of each biscuit before baking
- Bake in a preheated 350 F oven for 13-15 minutes, or until a toothpick inserted into the center of the biscuit comes out clean.
Notes
Optional Add Ins- chocolate chips, raisins, dried cranberries, or ½ tsp cinnamon with 2 additional Tbsp of honey.
Nutrition
Calories: 201kcalCarbohydrates: 27gProtein: 5gFat: 9gSaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 235mgPotassium: 105mgFiber: 3gSugar: 6gVitamin A: 3425IUVitamin C: 3mgCalcium: 102mgIron: 1mg***Net Carbs: 24g
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