I’ve never really been a biscuits and gravy kind of gal. Mainly because gravy just kind if freaks me out in general. I don’t know why, but it just doesn’t appeal to me. But I am a biscuit fan. And a cinnamon bun fan. So I put those two things together and (with the help of this recipe from My Natural Family ) created a Cinnamon Bun Biscuit for you. I think you’re going to like me.
I played basketball on Tuesday. Every summer a bunch of alumni from my high school always go back and play pick-up at open gym with the girls team. It’s so much fun. But holy crap am I sore. You always think you’re in great shape until you’re running up and down a basketball court.
I’m sorry to keep talking about Orange is the New Black, but I can’t help it. I am truly, truly addicted. Don’t judge me here, but I restarted season one last night. I know. I’m a pathetic person. But I promise I’m going to pace myself this time. No binge watching. Until season three comes out of course. Which by the way, they keep saying is not until 2015. And, they aren’t even saying what month. So that could be December 2015. Which is 17 months. I don’t even know where my life will be in 17 months. Oh, the agony. Please come back soon Litchfield.
So ever since I decided to take a break from CrossFIt, I’ve been going to a normal gym by my house for some lower intensity workouts. It’s weird, you guys. So so so weird. No one talks to each other. People stare at themselves lifting in the humungous mirrors. Gallon jugs full of fruity looking energy drinks are around every corner. I forgot what it felt like to lift smaller weights for higher reps. The weights just seem so tiny. I just want to throw big weights onto the ground. But that’s not really acceptable there. Sigh. I miss you, CrossFit.
Let’s eat biscuits and call it a day.
- 1 cup almond flour
- 2/3 cup tapioca flour
- 1/2 cup coconut flour
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 5 tbsp grass-fed butter, cold, cut into smaller pieces
- 1/3 cup full fat coconut milk
- 1/3 cup maple syrup
- 2 Eggs
- 1 tsp vanilla extract
- 1/4 cup coconut sugar (for coating)
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Combine almond flour, tapioca flour, coconut flour, cinnamon, baking powder, baking soda, and salt in a mixing bowl.
- Add the cold butter to the dry ingredients and work in using your hands until it resembles a coarse meal. Make a well in the center of the mixture.
- In a smaller bowl, whisk together the coconut milk, maple syrup, eggs, and vanilla until well combined.
- Pour the wet ingredients into the well of dry ingredients and fold in using a rubber spatula until fully combined.
- Allow to sit for 5 minutes. (This will make it easier to shape into biscuits).
- Coat the inside of a ¼ cup measuring cup with tapioca flour.
- With the flour coated measuring cup, scoop up enough dough to fill the cup and then tap the cup lightly against your hand until the dough falls out in biscuit shape.
- Lightly roll each biscuit in coconut sugar, gently tapping to remove any excess, then place on baking sheet about 2 inches apart.
- Bake for 12-14 minutes, or until the tops have turned lightly golden brown.
- Remove from baking sheet and cool completely on a wire rack.
- Top with butter, nut butter, or jam and enjoy!