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4 ingredient coconut biscuit

Coconut flour is made from the left-over pulp after making coconut milk. It is a protein-rich, gluten-free substitute for traditional wheat flours. After straining the coconut milk, take the pulp separately and spread it over the baking sheet. Bake the pulp for around 45 minutes until it becomes completely dry to touch. Allow it to cool for a few minutes before using.

Nutrition Facts

Calories 133

Fat 10.1 G

Sodium 92.1 Mg

Dietary fiber 2.9 G

Vitamin A 101.2 µg

Protein 5.4 G

Cholesterol 123.7 Mg

Total Carbohydrate 5.4 G

Sugar 1.8 G

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