Baked goods really aren’t my thing.

Baking is hard. It’s a science. It involves so much chemistry.

I like creativity, experimentation, approximation, and a little bit of guessing.
Sure, I can do that in the bakery, but more often than not, the mounds of flour turn into a flop.

Not this time.

A teeny tiny bit of sweet for a perfectly puffy breakfast biscuit warmed my belly for a bright and early breakfast.

And it was so easy.

…and my “sweetheart” liked it too!

Grain Free Sweetheart Biscuits

Serves 1 – double or even triple if you and your sweetheart want to share

1 tsp. coconut oil
2 pastured eggs
1 scoop vanilla whey protein powder
1 Tbs. coconut flour
2 Tbs. unsweetened coconut milk
1/4 tsp. non-aluminum baking powder
dash of vanilla salt 
dash of cinnamon

Prepare a small biscuit ramekin by smothering with coconut oil, covering all surfaces to be exposed to the “batter.”
Whisk together the eggs, protein powder, coconut flour, milk, baking powder, and salt and cinnamon in a small bowl. Make sure everything is well combined and not too clumpy.
Transfer to the prepared ramekin.
Microwave on high for 1 minute. Check to make sure everything is a-okay. Microwave for another 30 seconds or so.
Remove from the micro cooker and allow to sit 1-2 minutes, allowing the eggs to continue cooking and for the biscuit to firm up.

Slather in additional coconut oil, butter, ghee, or whatever your SWEET heart desires.


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