Inspired by Traditional Food Adventure’s Grainfree Teething Biscuit
We keep a bunch of these in the freezer and toast them up for hummus tea sandwiches, sliders and breakfast. They are soft enough for new chewers and tasty enough for the whole family.
1 C coconut flour
1/2 C arrowroot powder
1 1/2 t sea salt
1/2 C almond meal, almond flour or chia meal
2 good eggs {get organic, humane, free range, grass-fed, and soy-free eggs here}
2+ C plain yogurt {1 1/4 C homemade coconut yogurt mixed with 3/4 C coconut water or almond milk}
1/3 C extra virgin coconut oil in liquid state
1/4 t baking soda *optional*
Mix flours, meals and salt in a bowl or mixer with a paddle to aerate. Add eggs and yogurt along with oil. Mix thoroughly. Dough should be stiff and moist {similar to Playdough}. Can add extra yogurt as needed to reach desired consistency and mix in baking soda {if using}. Let stand for 10 minutes or so to allow the coconut flour to expand.
Preheat oven to 350 degrees. Roll into biscuits, wetting your hands if the dough gets sticky. Place on a parchment-lined cookie sheet and bake for 20-25 minutes {until firm and golden brown on the bottom.
Store in the refrigerator or freezer and warm before serving.
