My plan this weekend was to make my little guy another batch of coconut cupcakes/muffins (he prefers no icing). Since we've figured out that flax seed definitely IS a problem for him I planned to use 1/2 cup of soy yogurt in place of the flax seed and hot water mixture in the original recipe. But, I was apparently very distracted, because I only added 1/4 cup yogurt AND forgot to add the 2 cups of sugar! Surprisingly they turned out to be a different but still yummy treat! They are lightly sweet, don't rise up as well as the cupcakes, and are a handy snack!
1/2 cup safe shortening
1/2 cup coconut oil (room temperature)
3/4 cup unsweetened applesauce
1/4 cup soy yogurt
1 1/4 cup rice flour
3/4 cup coconut flour
1/2 cup + 2 Tablespoons tapioca starch (flour)
1/2 cup + 2 Tablespoons arrowroot starch
4 teaspoons safe baking powder (see sidebar)
1 teaspoon baking soda
1-1/2 teaspoon guar gum
1 teaspoon salt
1-1/2 cups coconut milk, hot
Preheat oven to 350F.
Beat coconut oil and shortening. Blend in applesauce and yogurt. In a separate bowl, mix together flours, baking powder, baking soda, guar gum and salt. Slowly mix in half the flour mixture, then half the milk, until blended. Then slowly mix in remaining flour and milk.
Place liners in cupcake pans, fill about 3/4 full and bake for about 20 minutes. Let sit in pans until cooled.
Yield: This recipe made 30 small biscuits.