Ingredients
Sandwich Thins & Biscuits
Makes 6 large (2 Net Carbs) or 11 medium (1 Net Carb) sandwich thins
1/2 cup coconut flour (I use Tropical Traditions or Bob’s Red Mill)
1.5 tsp baking powder
5 large pastured eggs
2 tbsp water
4 tbsp salted butter, melted (or coconut oil for dairy-free and add 1 large pinch of sea salt)
Preparation
Preheat oven to 350 degrees F. Lube the openings of 2 muffin top pans with butter or coconut oil. In a medium bowl, blend flour and baking powder. Add eggs and water. Using hand mixer, blend on low speed. Add butter and blend until well incorporated. Let sit 5 minutes and stir again until smooth.
For Sandwich Thins: Use large ice cream scoop (1/4 cup) and divide batter to make 6-7 sandwich thins. Hit pan on counter to spread batter.
For Biscuits: Use a medium scoop (2.5 tbsp), and divide batter to make 11-12 . Hit pan on counter to spread batter.
Bake large sandwich thins for 15 minutes and biscuits 12 minutes. Cool on wire racks.
