Coconut Flour Cauliflower Biscuits (V, GF)

coconut flour cauliflower bread stacked on a piece of parchment paper

5 from 9 votes

Coconut Flour Cauliflower Biscuits (V, GF)

Quick, easy coconut flour cauliflower biscuits, made in a muffin tin! The bread is vegan, grain-free, nut-free, & only 52 calories each! Make the biscuits oil-free by swapping the 1 tablespoon oil with nondairy milk or water.

Prep Time15

Cook Time45

Total Time1

Course: Bread

Cuisine: American

Keyword: cauliflower coconut flour bread, easy grain-free biscuits, easy keto vegan bread, easy wfpb bread, egg-free, gluten-free vegan coconut flour biscuits, grain-free biscuits, keto bread, low calorie keto bread, no eggs, oil-free vegan coconut flour bread, savory bread

Servings: biscuits

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

6 ounces frozen cauliflower 1/2 of a 12-oz package
1 cup plain nondairy milk (e.g., almond milk, oat milk, hemp milk, soy milk)
3 tablespoons flaxseed meal
1 tablespoon olive oil (or another tablespoon milk for oil-free)
1/3 cup coconut flour see note
1 1/2 teaspoons baking powder (certified gluten-free, as needed)
1/4 teaspoon fine sea salt more or less to taste
1/8 teaspoon ground black pepper

US Customary - Metric

Instructions

Preheat oven to 350F (180C) Line 8 cups of a standard muffin tin with muffin liners.
Steam the cauliflower according to the package; drain and cool slightly.
In a food processor, process the cauliflower together with the milk, flaxseed meal, and olive oil in a food until blended and smooth.
In a medium bowl, whisk together the coconut flour, baking powder, salt and pepper. Add the cauliflower mixture, stirring until blended.
Divide batter evenly among prepared cups, smoothing tops.
Bake in the preheated oven for 40 to 45 minutes until golden brown at edges and centers feel set when lightly touched. Transfer tin to cooling rack an cool completely in tin. Serve room temperature or chilled.

Notes

Coconut Flour: The absorbency of coconut flour can vary slightly from brand to brand. Start by adding 1/4 cup and add more to achieve a thick but not stiff batter. For best results, weigh the coconut flour.

Fresh Caulifower: I used frozen cauliflower for convenience, but you can use 6 ounces of fresh chopped cauliflower in its place. You will need to steam it until it is fork-tender.

Storage: Store in an airtight container in the refrigerator for up to 5 days; these do not freeze well. These will keep at room temperature for up to 3 hours.

Nutrition