Ingredients
The following ingredients have 8 Servings
- 1 1/4 cup quinoa flour
- 3/4 cup arrowroot starch
- 1/2 cup almond flour
- 2 tablespoon granulated sugar ((I like raw cane in this recipe))
- 3 teaspoon baking powder
- Pinch of sea salt
- 6 tablespoons vegan butter sticks ((preferably frozen))
- 3/4 cup almond milk ((or milk of choice))
- 1 tablespoon apple cider vinegar
- 1 flax egg
- 2 cups chopped strawberries ((about 1 pound))
- 1 teaspoon granulated sugar ((any type, optional))
- 1 cup coconut cream (, chilled (preferably 3+ hours))
- 1/2 teaspoon maple syrup
- 1/4 teaspoon vanilla extract
- strawberry preserves/jam
Instruction
- If you haven't yet, start by popping your coconut cream in the fridge.
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper and set aside.
- Whisk together the almond milk and vinegar. Set aside.
- In a large mixing bowl, whisk together the dry ingredients for your biscuits. Cut in the butter using a pastry cutter or forks, until the butter is in small pieces no larger than the size of a pea.
- Pour in the almond milk and flax egg. Stir together with a rubber spatula until combined. The dough will be scoopable.
- Using a large cookie scoop, scoop the dough onto the baking sheet. You should get 8 equal-sized biscuits from the dough.
- If desired, brush with a touch of almond milk and sprinkle on a bit of sugar. Totally optional, but helps with browning!
- Bake on the center rack for 15 minutes. Remove from the oven and transfer to a cooling rack. Cool completely until serving.
- For the strawberries: place them into a bowl and sprinkle with sugar (if using). Stir together.
- For the coconut whipped cream: beat together the chilled coconut cream, vanilla, and syrup until fluffy.
- To assemble: cut a biscuit in half with a serrated knife. If using, place a layer of strawberry jam on the bottom. Top with 1/4 cup of strawberries, a dollop of whipped cream and top with the other half of the biscuit.
- Enjoy!!