The Paleo Bread Bible by Anna Conrad

Author:Anna Conrad
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2014-04-24T16:00:00+00:00

1 large sweet potato, peeled and cut into

½-inch cubes

1 ½ cups coconut milk

¼ teaspoon vanilla extract

2 cups almond flour

½ cup coconut flour

2 tablespoons palm sugar

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon baking soda

¼ teaspoon ground cinnamon

1 pinch ground nutmeg

Preparation

1. Adjust an oven rack to the upper-middle position and heat the oven to 400° F. Line a baking sheet with parchment paper.

2. Place the cubed sweet potato in a medium microwave-safe bowl and cover tightly with plastic wrap. Poke 2 small steam vents in the plastic and microwave on high power until the potatoes are tender, 5 to 7 minutes. Mash the cooked potatoes with a potato masher until very smooth and let cool slightly.

3. Whisk the coconut milk and vanilla into the mashed sweet potato until thoroughly combined. In a large bowl, whisk the flours, palm sugar, baking powder, salt, baking soda, cinnamon, and nutmeg together. Stir the sweet potato mixture into the flour mixture with a wooden spoon until the dough forms, about 30 seconds. It will be wet and sticky.

4. Spoon ¼ cup of dough out onto a prepared cookie sheet about 1 ½ inches apart; repeat for the remaining dough.

5. Bake until the biscuits are lightly browned, 9 to 11 minutes, rotating the pan halfway through baking.

6. Remove from oven and transfer to a wire rack, let cool for 5 minutes, and serve warm.

To Make Ahead

Unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed. They can also be frozen for up to one month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zipper lock bag. Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20 to 25 minutes.

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