I can't get enough of these! It's one of my favorite things to make and eat for breakfast, and I love switching the fruit. Sometimes I make them with peaches, raspberries, or blueberries. AND, they're gluten-free!
| Servings | Prep Time |
| 7 Biscuits | 5 minutes |
| Cook Time |
| 17 minutes |
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I can't get enough of these! It's one of my favorite things to make and eat for breakfast, and I love switching the fruit. Sometimes I make them with peaches, raspberries, or blueberries. AND, they're gluten-free!
|
Ingredients
- 1.75 cups Ground rolled oats
- 4 tbsp Coconut flour
- 2 tbsp Ground flax seeds
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Salt
- 0.25 cup Chopped pecans
- 0.5 cup Coconut milk
- 0.25 cup Coconut oil
- 0.33 cup Chopped strawberries
Optional
- 1 tsp Brown sugar or maple syrup
Servings: Biscuits
Instructions
- Preheat oven to 350°F. Prepare a baking sheet by lining it with a silicone baking mat.
- In a bowl combine the flours, ground flax seeds, baking powder, cinnamon, salt, Juice Plus Complete Vanilla, (sugar optional), and stir with a spoon.
- Stir in pecans.
- Combine the coconut oil coconut milk. Then add these wet ingredients to dry ingredients.
- Add chopped strawberries and mix.
- Using an ice cream scooper, scoop the dough and press into the ice cream scooper.
- Scoop out the dough on to the baking sheet into 7 balls. Using the palm of your hand, flatten dough balls until about 3/8” in thickness.
- Bake for about 17 minutes or until lightly browned.
Recipe Notes
Notes: For oat flour, you can grind rolled oats in a spice/coffee grinder. If you don't have oats, you can use almond flour.
Learn more about Vanilla Juice Plus+ Complete
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