Gluten Free Guava Or Guanabana Stick Biscuits – a delicious recipe with coconut oil, coconut milk, coconut cream, baking powder, filling, either guave. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice the guava paste or soursop paste into small strips and reserve. Grease two 12x16 inches pan with spray on coconut oil. Pre-heat oven to 350u00b0F.
2
Mix the dough ingredients, the tropical gluten free blend flour, duck / goose lard and baking powder. in another bowl mix coconut cream and coconut milk. stir the coconut mixture in with the dough mixture. Mix until smooth. Divide the dough in two and reserve one half in a plastic bag. Roll out one half on a gluten free tropical floured surface into a rectangle (not to thin). Cut into smaller rectangles (3x2 inches), put a guava or soursop paste strip in the center and role up the dough and pinch edge together to seal. Brush the top of the biscuits with the egg white and coat only the top with the agave crystallized sugar. Bake for 35 to 40 minutes (or until the bottom of the biscuits turn brown). Repeat the process with the other half.
1434
kcal
Calories
65
g
Fat
199
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 500 grams tropical gluten free flour blend, 200 g duck or goose fat or coconut oil unmelted, 1/2 cup frozen or fresh coconut milk, 1/2 cup coconut cream, and more.
Yes, Gluten Free Guava Or Guanabana Stick Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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