Description
These simple gluten free drop biscuits use plantains as a main ingredient. The slightly-sweet biscuits work fantastically for breakfast sandwiches!
Ingredients
Scale
- 2 large yellow-brown plantains
- 3 tablespoons coconut oil, melted
- 3 large eggs
- 3 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees F.
- Cut the ends off the plantains and slice in half lengthwise. Roast the plantains for 10 minutes. Let cool slightly, then peel. It should be easier to peel them after they've roasted!
- Add the peeled plantains to a blender and food processor and blend until they start to ball up. Add the coconut oil, eggs, coconut flour, tapioca starch, baking soda, apple cider vinegar, cinnamon, and salt, processing until smooth.
- Once smooth, set aside for at least 5 minutes. This allows the coconut flour to work its magic and thicken the mixture up. Seriously, don’t skip this! If you skip it, the mixture will be too liquidy and they won’t keep a nice biscuit-y shape.
- Drop heaping spoonfuls of the thickened plantain mixture on a parchment paper-lined baking sheet. I used about 1/4 cup of batter per biscuit, yielding 8 larger biscuits. Bake for 15 minutes.