Sweet Coconut Biscuits



3/4 cup sorghum flour

2/3 cup coconut flour

1/3 cup quinoa flour

1/4 cup sweet white rice flour

2 tsp. baking powder

1 tsp. xanthan gum

1/2 tsp. salt

3 Tbsp. flaxseed meal + 2/3 cup water

1/4 cup grapeseed oil

1/4 cup Earth Balance (sub: butter, Spectrum Organic Palm Shortening)

3/4 cup coconut milk (regular, not lite)

1/4 cup unsweetened apple sauce

1 1/2 Tbsp. orange zest (optional)

2 tsp. Vanilla Extract

1 tsp. liquid stevia



  1. Preheat your oven to 350 degrees F.
  2. In a large bowl, whisk the flours, baking powder, xanthan gum and salt. Set aside.
  3. In a separate bowl, whisk together the flaxseed meal and water. Let sit for a minute, then whisk in the rest of the ingredients.
  4. Stir the wet ingredients into the dry until completely mixed.
  5. For baking, you have two options. You can put the batter in greased muffin tins (which is what I did for these photos) or use a spoon to put them on a greased cookie sheet, like drop biscuits. If you use the muffin tins, this recipe will make 8 large muffin biscuits, which will take approximately 20 minutes to bake. If you choose to separate the batter into 8 drop biscuits, you can use the same cooking time. If you want to make smaller biscuits, reduce the cooking time accordingly, checking your biscuits with a toothpick or fork to test for doneness.

Find the original recipe at The Daily Dietribe.