Paleo Cereal Biscuits
Meet your new favorite morning treat: Paleo Cereal Biscuits, a wholesome and delicious alternative to traditional breakfast cereals. These biscuits combine nutrient-rich almond flour, coconut flour, and a medley of nourishing ingredients such as sliced almonds, unsweetened shredded coconut, and optional dried fruit for a satisfying texture and natural sweetness. Sweetened with honey and spiced with a hint of cinnamon, they exude a cozy warmth with every bite. Perfectly golden and lightly crisp, these biscuits are gluten-free, grain-free, and dairy-free, making them ideal for anyone following a Paleo diet or looking for a healthy snack. Whether enjoyed with a cup of coffee or packed as an on-the-go breakfast, these easy-to-make biscuits are a versatile way to start your day right. Ready in just 30 minutes, they’re as convenient as they are irresistibly tasty!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup coconut flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 1 teaspoon cinnamon
- 0.25 cup honey
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup sliced almonds
- 0.25 cup unsweetened shredded coconut
- 0.25 cup chopped dried fruit (optional, such as apricots or cranberries)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, and cinnamon.
In a small saucepan over low heat, melt the coconut oil and honey together. Stir until well combined. Remove from heat and let cool slightly.
In a medium bowl, beat the egg lightly, then add the melted honey and coconut oil mixture, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Fold in the sliced almonds, shredded coconut, and optional chopped dried fruit.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press down lightly to flatten them slightly.
Bake for 12-15 minutes or until the edges are golden brown.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to five days.
Nutrition Facts
Calories |
2375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 81.0 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 595 mg | 46% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
