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Strawberry Pecan Biscuits
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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!
Servings Prep Time
7 Biscuits 5 minutes
Cook Time
17 minutes
Servings Prep Time
7 Biscuits 5 minutes
Cook Time
17 minutes
Strawberry Pecan Biscuits
Print Recipe
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
Servings Prep Time
7 Biscuits 5 minutes
Cook Time
17 minutes
Ingredients
  • 1.75 cups Ground rolled oats
  • 4 tbsp Coconut flour
  • 2 tbsp Ground flax seeds
  • 1 tsp Brown sugar or maple syrup
  • 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
  • 1 qty egg
Servings: Biscuits
Instructions
  1. Preheat oven to 350°F. Prepare a baking sheet by lining it with a silicone baking mat.
  2. In a bowl combine the flours, ground flax seeds, baking powder, cinnamon, salt, sugar, and mix well.
  3. Add the coconut oil and combine.
  4. Stir in pecans, coconut milk, and egg.
  5. Add chopped strawberries and mix.
  6. Using an ice cream scooper, scoop the dough and press into the ice cream scooper.
  7. 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.
  8. 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.

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