- 2 and ¼ cups blanched almond flour (like this)
- ¼ cup arrowroot powder (like this)
- 1 tsp celtic sea salt (I use this one)
- 1 tsp baking soda
- ¼ tsp cumin powder
- 2 eggs, preferably pastured
- ½ cup cooked sweet potato puree
- ¼ cup ghee (like this), butter, or coconut oil (like this) (melted)
- plus more almond flour for dusting the dough
- Preheat oven to 350’F
- Combine almond flour, arrowroot, salt, baking soda, and cumin in a medium bowl.
- In a large bowl, blend together eggs, melted fat of choice, and sweet potato puree until well combined.
- Pour dry into wet and mix until you get a nice dough.
- Form dough into a nice ball and dust with a bit of almond flour so it’s not too sticky but not too dry. (be patient, keep dusting until it feels like you can roll it out.)
- Roll dough out between two sheets on unbleached parchment paper until about 1 and 1/2 inches thick.
- Using a biscuit cutter or a glass with a 2 and ½ to 3 inch mouth, cut out biscuits and place them on a baking sheet lined with parchment paper or a silicone mat.
- Repeat process until you have used up all of the dough. Makes 8-10 biscuits.
- Bake for 15-18 minutes, until bottoms are beginning to brown.
- Serve with butter, jam, or whatever else makes you happy!