Grain-Free & Nut-Free

• Sandwich Thins & Biscuits
• Makes 6 large (2 Net Carbs) or 11 medium (1 Net Carb) sandwich thins
• 1/2 cup coconut flour (I use Tropical Traditions or Bob's Red Mill)
• 1.5 tsp baking powder
• 5 large pastured eggs
• 2 tbsp water
• 4 tbsp salted butter, melted (or coconut oil for dairy-free and add 1 large pinch of sea salt)

1. Preheat oven to 350 degrees F. Lube the openings of 2 muffin top pans with butter or coconut oil. In a medium bowl, blend flour and baking powder. Add eggs and water. Using hand mixer, blend on low speed. Add butter and blend until well incorporated. Let sit 5 minutes and stir again until smooth.
2. For Sandwich Thins: Use large ice cream scoop (1/4 cup) and divide batter to make 6-7 sandwich thins. Hit pan on counter to spread batter.
3. For Biscuits: Use a medium scoop (2.5 tbsp), and divide batter to make 11-12 . Hit pan on counter to spread batter.
4. Bake large sandwich thins for 15 minutes and biscuits 12 minutes. Cool on wire racks.

sandwich, sandwich thins, coconut flour, baking powder, eggs, water, butter

Taken from www.epicurious.com/recipes/member/views/grain-free-nut-free-52904881 (may not work)