Biscuits sans gluten et sans levure (sans produits laitiers, vegan, paléo, AIP)

Ingrédients

• 80 grams almond flour
• 50 grams arrowroot
• 125 grams coconut yogurt
• 2 Tablespoons extra virgin olive oil
• 1/2 teaspoon baking soda
• 1 Tablespoon apple cider vinegar
• Pinch of sea salt

Préparation

1. 1

   Preheat oven to 360° F (180° C)

2. 2

   In a large bowl, put the yogurt, olive oil and apple cider vinegar. Mix well with a spoon.

3. 3

   In another bowl combine the almond (or tigernut) flour, arrowroot, baking soda and salt.

4. 4

   Add the wet ingredients to the dry and mix until well combined.

5. 5

   Line or lightly oil a muffin pan. Fill 6 muffin cups with batter. (Number of muffin cups is important).

6. 6

   Bake for 20 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one biscuit. The knife should come out clean. And voilà! Let them cool down before removing them from the pan. Bon appétit !