Balsamic Strawberries with Coconut Creme Yogurt and Low Carb Sweet Cream Biscuits
Prep Time 30 minutes
Heat oven to 350 degrees
Bake Time 15-18 minutes
Low Carb Grain Free Biscuits
(Makes 6 biscuits)
1 cup cassava flour (plus a few extra tablespoons for rolling out biscuits)
3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 tsp. sea salt
2 tsp. baking powder
2 Tbsp. Lakanto monkfruit sweetener
1/2 cup pastured unsalted butter, cubed and chilled
1 egg, pastured
1 tsp. unfiltered raw apple cider vinegar
3 Tbsp. raw cream or nut milk or other liquid
1 tsp. ceylon cinnamon
1 Tbsp. granulated monk fruit
2 baskets local (pesticide free) strawberries. Stemmed and cut into small chunks.
1 Tbsp of local raw honey (optional)
1 Tbsp balsamic vinegar (organic and local with NO added ingredients)
1 tsp. freshly ground black pepper
*Stir and allow to sit for at least 15 minutes
Cream or Ice Cream for topping
My First Choices-
2 cups unsweetened coconut yogurt (my favorite is the Live Coconut Yoghert by Cultured Kitchen.. OR coconut whipped cream OR heavy whipping cream (preferably raw).
To Make Biscuits:
Blend all of the dry ingredients in medium bowl.
Cut in cold butter with pastry cutter.
Blend until crumbly.
Make a well in the middle of the flour mixture and set aside.
Lightly blend egg, acv and cream, milk or water in small bowl.
Pour liquid ingredients into the middle of dry ingredients.
Stir together with rubber spatula, just until mixture comes together. Don’t over blend.
Knead gently until all ingredients form a soft dough. Press down until dough is in a disc shape approximately 2/3” high.
Cut dough into triangles or rounds (using the rim of a glass or biscuit cutter)
Place on cookie sheet lined with parchment or greased with a small amount of ghee.
Sprinkle with cinnamon & monk fruit and bake.
To Assemble Dessert:
Cut biscuit in half
Top with strawberries and yogurt