Calories: 54 Proteins: 4 Carbs: 4 Fats: 3 Serves: 12
1/2 Cup BBF organic coconut flour
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3/4 tsp baking soda
1/2 tsp salt
1/2 Cup BBF organic virgin coconut oil
1 Tbsp BBF organic coconut vinegar
1/2 Cup butternut squash or pumpkin puree
3 eggs
1/4 Cup chives, chopped
3-4 strips of bacon
1. Preheat oven to 350 °F. Line a baking sheet with parchment. 2. Chop the bacon into small pieces. Preheat a skillet over medium heat, add the bacon and cook until browned and crispy. Remove from the pan and allow to cool. 3. Combine coconut flour, baking soda and salt in a mixing bowl. Add the oil, pumpkin, and vinegar to the coconut flour mixture and beat till smooth. Add one egg at a time to the batter, mixing well between each one. Add the bacon and chives until just blended. 4. Drop 2 tbsp. sized mounds of batter onto the prepared baking sheet, keeping them round and tall. 5. Bake for 12-15 min or until slightly golden. Do not over bake or they can become dry. Larger biscuits will take longer. Let cool for a few minutes before moving from the pan.
Makes 12
