Coconut flour is lower in carbohydrate than regular wheat flour and it’s packed with fibre. This absorbs moisture readily and used on its own results in biscuits more like cardboard than cookies. So it’s best combined with other flours in bakes. This gluten-free flour is prepared from the coconut pulp left over from making coconut milk. It is also a favourite in Paleo diets — hence its present-day popularity.
|½ cup||Coconut flour (Main)|
|½ cup||Gluten-free flour (Main)|
|4 Tbsp||Coconut oil, melted|
|¼ cup||Coconut sugar (Main)|
|2 large||Eggs, lightly beaten|
|1||Lemon, finely grated rind|
|2 ½ Tbsp||Lemon peel, candied and chopped|
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- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Combine the flours, coconut oil, coconut sugar, salt, eggs and lemon rind in a food processor and mix well.
- Take 2 teaspoons of the mixture and roll into ball. Place on the baking tray. Flatten with a fork. Top with the candied peel.
- Bake for about 15 minute until starting to brown around the edges. Cool on a wire rack then store in an airtight container in the fridge.