In a large bowl, put the yogurt, olive oil and apple cider vinegar. Mix well with a spoon.
In another bowl combine the almond (or tigernut) flour, arrowroot, baking soda and salt.
Add the wet ingredients to the dry and mix until well combined.
Line or lightly oil a muffin pan. Fill 6 muffin cups with batter. (Number of muffin cups is important).
Bake for 20 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one biscuit. The knife should come out clean. And voilà! Let them cool down before removing them from the pan. Bon appétit !
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.Coconut yogurt substitutions: you can use any other kind of non dairy yogurt according to your own diet. If you're not dairy free, vegan, paleo nor AIP, you can also use dairy yogurt. For a yogurt free version of this recipe blend 80g (½ cup + 2 Tablespoons) green plantain with 4 Tablespoons water. Arrowroot substitutions: If you are not cassava intolerant you can use tapioca starch/flour (both tapioca and arrowroot are paleo and AIP compliant). If you are not on AIP nor Paleo diets you can use potato starch or corn starch instead of arrowroot.