Coconut Ginger Biscuits

Another recipe! I'm so excited about this one!

These aren't like American biscuits, buttery and fluffy. They're more like English biscuits, a dense sweet bread in a cookie shape. English biscuits are typically hard, but this recipes makes soft and slightly crumbly pastries. I hesitate to describe them as cookies because while you can eat them by themselves, I find them a bit dry alone. I like to dip them in milk or yogurt, and I suppose you can dip them in tea too. I also love to crumble these biscuits on fruit or even plain with milk in a bowl as a sort of cereal.

Without further ado, I present Coconut Ginger Biscuits!

Makes about 20 biscuits

Ingredients:

• 1/2 cup coconut flour (I use Bob's Red Mill Organic.)
• 3 packets of stevia, the sugar equivalent is 6 tsp (I use Sweetleaf powered stevia; it's really pure and organic.)
• 1 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/8 tsp ground clove
• 1/8 tsp sea salt
• 1/2 cup goats milk
• 6 tbsp coconut oil (Dr. Bronners is great stuff)
• 1 tbsp greek yogurt (makes sure you use the white, thick substance if the container has been pre-opened and the water has separated somewhat)

Directions:

Preheat the oven to 400 degrees Fahrenheit.

In a medium-large bowl, stir together coconut flour, stevia, ginger, cinnamon, clove, and sea salt until evenly mixed.

Add goat's milk and stir/mash with a fork until smooth. Add oil and yogurt, mashing until smooth after each addition. If you use liquid stevia instead of powdered, add it at this point.

The dough won't be sticky like regular dough. It should be crumbly but will stick together when you put pressure on it.

Line a cookie pan or sheet with aluminum foil. Grease pan with a thin layer of coconut oil.

Roll teaspoon sized amounts into smooth. Flatten the balls in between your palms and place them on the cookie pan. You can pack a lot of cookies onto one pan because they don't spread.

Place in the preheated oven and bake for 10 to 15 minutes, or until the edges are slightly golden and the surface is crisp.

Let cool a couple of minutes, and bon appeite!

They taste wonderful in themselves when they're hot and delicious with milk after they're cooled.