Thursday, March 26, 2015

Tea Biscuits

This can be served as a bread or a desert--it is a semi-sweet biscuit, which I call Tropic Tea Biscuits.

Makes about a dozen or a dozen and half.
Begin with about 2 cups of cake flour or self-rising flour.  Add 1 1/2 cups of oats or finely chopped almonds.
In a bowl, mash 2 very ripe bananas.  Mix with about 1 cup of coconut milk (unsweetened) and about 1/2 cup oil. You may also add to the liquid no more than 1/8 of a teaspoon almond flavoring (be very careful with this flavoring: it is very strong, but gives a good taste if you are sparing with it). Pour into flour and mix gently with fingers until it is a sticky dough.
Wash your hands after scraping off dough; douse a baking pan with about 1/4 cup oil, and rub the remainder of the oil onto your hands so that the dough does not stick onto you or the pan.
Pull off hunks of dough about the size of a ping-pong ball and touch the top to smooth out bumps.

 Bake the biscuits at 425 degrees for about 10 minutes.
Allergen information: If you are celiac or wheat allergic, you will need to change the flour to an all-purpose Gluten Free flour mix. 

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