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© 2014 mathewguiver

Thai coconut pepper biscuits (vegan)

I love making baked goods to bring into the office, especially when I’m participating in a team or group activity. I made these biscuits earlier in the week, and was very happy that the recipe came our near perfect on the first attempt. Biscuits are pretty difficult to mess up though.

Like you’ve probably come to expect by now, this is a healthy biscuit recipe. It’s vegan, and made from a combination of coconut and bread flour, coconut oil, coconut milk, and organic peppers. Delicious, and without any of the guilt you’d get from eating a can of processed, unhealthy biscuit imitators.


1/2 an orange bell pepper
1 red hot pepper
1 c coconut flour
1 c bread flour
2 tbsp baking powder
1 tbsp baking soda
1/2 tsp kosher salt
1/2 c coconut oil
1 c coconut milk
1/8 tsp ginger
1/8 tsp garlic powder


1. Sauté bell pepper and hot pepper in a bit of coconut oil until soft.

2. Combine dry ingredients in a large bowl.

3. Cut in coconut oil until you have pea sized pieces. Let rest in the freezer for 10 to 15 minutes.

4. Cover your counter with parchment paper, and spread out cooked peppers.

5. Add coconut milk to dry ingredients while stirring. Knead gentle with your hands to gather the dough, then flatter in out. Place flatted biscuit dough on top of the cooked bell peppers and press it down.

6. Cut dough into square shapes, then invert them onto a baking sheet so that the peppers are on top of the biscuits.

7. Bake at 450 degrees fahrenheit (430 convection) for 10 to 14 minutes.

8. Let cook on a rack for at least fifteen minutes before serving.

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