• 1 ¼ cups superfine almond flour
  • ½ cup arrowroot starch
  • ½ tsp sea salt
  • ¼ cup sweet potato puree
  • 3 tbsp coconut oil
  • 2 tbsp raw honey
  • 1 egg
  • 1 tsp baking powder
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Combine the almond flour, arrowroot starch, and salt in a bowl.
  3. Stir in the sweet potato puree, coconut oil, and raw honey. Add the egg and mix until smooth. Add the baking powder and stir again.
  4. Use a small ice cream scoop or spoon to form biscuits on the prepared baking sheet. Pat the biscuits down slightly and round the edges to form them into biscuit shapes. Set in the oven and bake for 10-11 minutes.
  5. Cool slightly, then serve with coconut oil and an extra drizzle of honey for a real treat!