4 cups blanched almond flour, packed firm
1 cup sweet potato flour, packed firm (you can use another high-starch flour like white potato or tapioca as well)
1 tsp salt
1 tsp baking soda
1 cup cold butter (I love salted Kerrygold butter bc I love extra salt, but you can do either)
1/4 cup honey (can cut honey and add a couple drops of stevia if you prefer)
2 tsp apple cider vinegar (lemon juice works, too)
Preheat oven to 350 degrees. Combine flours, baking soda and salt and stir well. Chop butter and add to mixture. Break up with your hands until the mixture is a coarse meal. In another bowl, combine eggs, honey and vinegar and mix well to combine. Add to dry ingredients and stir until just combined. Scoop about 3 tablespoons -1/4 cup for each biscuit onto a baking sheet, leaving about 2 inches between each one as they may spread. I formed mine with my hands, but you can dollop if you want them to look more rustic. Bake for 18-22 minutes or until golden brown on bottom and cracked on the top (as pictured).
I made this recipe intentionally large so that you can freeze part to eat later. Once cooled on the baking sheet, lift to separate from pan, but freeze directly on pan. Once frozen, place biscuits in a ziplock bag and reheat in toaster, microwave (only takes about 30 seconds so don’t overcook) or oven.
You can use a variety of fresh fruit in this. I make these with whatever is in season.
Berries and stone fruit are my favorite. Just chop them up and add a touch of organic or coconut sugar to the bowl (more or less depending on sweetness of the fruit and your preference). Allow to rest for about an hour to dissolve the sugar into a light syrup.
If you want to use apples or pears, chop and cook down in a bit of butter. To these I love some cinnamon, ginger and/or nutmeg.
To make the cream, I like both organic whipping cream or coconut cream. These can be sweetened with organic or coconut sugar as well, or a combo of sugar and stevia if you want to limit sugar intake. I prefer to not give amounts of sweetness so you can to it to your taste. Less is best when it comes to sugar, of course 🙂
When using heavy whipping cream, beat in a food processor or with a hand or standing blender. When almost firm, add sweetener and 1 teaspoon vanilla or almond extract, if desired.
When using coconut cream, make sure to purchase full-fat cream in a can. Thai Kitchen (and I think a couple other brands) now sell coconut cream which has a much higher volume of thick cream per volume. If you want to see a video of me making coconut cream, click here.