Chili Cheese Biscuits with Chipotle Butter

Ingredients

Dry Ingredients:
• 1 cup shredded unsweetened coconut flakes
• 3/4 cup almond meal or flour
• 1/2 cup arrowroot powder
• 1 teaspoon unprocessed salt
• 1/2 teaspoon baking powder
• 1 tablespoon nutritional yeast (for buttery flavor)
• 1 tablespoon chili powder
Wet Ingredients:
• 2 tablespoons lemon or lime juice (for a sharp cheese flavor)
• 1 large egg
• 2 tablespoons water or alternative milk
Pulse In:
• 2 tablespoons dry onion flakes (Find them in the bulk section of healthy groceries)
• 2 tablespoons dried goji berries (optional, for color and nutrition)
Chipotle Butter:
• 1/3 cup coconut butter, softened by putting the jar in warm water
• 2 teaspoons raw local honey, or your favorite sweetener
• 1/2 teaspoon unprocessed salt
• Pinch chipotle powder (or 1/2 teaspoon chipotle sauce or chili powder)
• 2 teaspoons lemon or lime juice
• Plenty black pepper
• 1 clove garlic, crushed (optional)

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a dry food processor with the “S” blade, add the shredded coconut and spin it for a minute until as fine as possible.
3. Add to the food processor the almond meal, arrowroot, salt, baking powder, nutritional yeast and chili powder. Spin it again for a minute, until the coconut is ground into very fine particles like cornmeal.
4. To the dry ingredients in the food processor, add lemon or lime juice, egg, and water or alternative milk Mix briefly to a cohesive dough.
5. Add onion flakes and goji berries to food processor and pulse them in very gently, so they remain in large pieces.
6. Drop the batter onto the baking sheet in spoonfuls roughly 1 1/2” inches diameter. These are rustic, so uneven biscuits are beautiful.
7. Bake 14 to 18 minutes or until golden brown. Remove from the oven and enjoy warm.
Chipotle Butter:
8. In a small bowl, whisk together all ingredients. Serve at room temperature. Store in the fridge for 1 week.