Most coconut- and almond-flour baked goods are pretty unpleasant, dense, mealy, or otherwise unappetizing. These...were actually delicious. Sort of like a cross between a biscuit and a scone. I think it was the moistness contributed by the carrots, as well as the fat contributed by the Fat, that allowed them to avoid the being dumped into the chicken bucket. :) In any case, they were quite good, despite how I usually don't like rosemary (in this case it tasted remarkable), and they probably could be adapted, even though I generally try not to replicate "bread" products in our grain-free home.
1/2 c. coconut flour
1 c. carrots, cut into one-inch chunks and steamed
3/4 c. (6 oz.) butter
1/4 c. refined coconut oil
2 T. kraut juice/brine
1 tsp. salt
1 tsp. baking soda
1-2 T. minced fresh rosemary
Grind the carrots in a food processor fitted with a steel blade; process till pieces are uniformly tiny, and add the coconut flour. Process till flour is incorporated. Add the butter, oil, and kraut juice, process till smoothly uniform, and transfer to a medium-sized mixing bowl.
Allow the coconut flour mixture to sit on the counter, covered, for about three hours.
Add the remaining ingredients and mix very well to be sure that all is incorporated and that there are no pockets of salt or soda.
Using a cookie scoop, drop dollops of batter onto a parchment-lined cookie sheet (makes about 24 scones-ishes).
Bake in a preheated 400f oven for 15-20 minutes, or just until perfectly golden brown and cooked through.