• Leanne Maala

Strawberries & Cream Coconut Biscuits

Happy strawberries & cream day! Celebrate the long weekend with these simple dairy-free and grain-free biscuits made with coconut flour! Living in the UK, Strawberries and Cream was a THING during Wimbledon season, but as a lactose intolerant person (who always forgets Lactaid pills), I never partook in the age-old tradition… until now



The classic strawberries and cream combo isn't just the prettiest pair to photograph, they're one of the tastiest too. Three is definitely a crowd though because the added coconuts just make everything taste even better. And vegan-friendly! An added bonus? It’s also gluten-free.


So to all of my plant-based friends, and friends who can’t eat regular biscuits, this Strawberries & Cream Coconut Biscuits recipe will be an absolute treat for you. It’s incredibly delicious, easy to make, and dairy-free!


If you don’t *mind* coconut but you’re not exactly the biggest fan, don’t worry. Coconut flour is mild tasting, meaning it won’t overpower the taste of strawberries.


BUT I’m going to be honest with you: we’re going to be using coconut flour. If you bake often, then you know that it’s not going to be as nice or fluffy as using regular flour, but for this recipe that’s not even going to matter. These biscuits are still going to come out tasting 100% yummy!


Also, fair warning: your kitchen’s going to smell incredible. And irresistible. You might find a few stray husbands, kids, pets, etc. popping in and wanting to steal a bite. So just watch out for that.


Call me biased all you want, but I’m going to bet a whole tray that everyone’s going to be reaching out for seconds after the first bite.


Preheat those ovens and try out this simple and easy dairy-free and grain-free Strawberries & Cream Coconut Biscuits recipe!

Strawberries & Cream Coconut Biscuits

Author: Micah Siva

Makes: 6


Ingredients

  • ⅓ cup coconut flour, sifted

  • 1 tbsp baking powder

  • ¼ cup coconut oil, melted

  • 4 eggs, whisked

  • 1 tsp vanilla extract

  • ¼ tsp lemon zest

  • ¼ cup white chocolate, chopped (dairy free)

  • ⅓ cup freeze dried strawberries


Preparation:

  1. Preheat the oven to 375F. Line a tray with baking paper.

  2. In a medium bowl, combine coconut flour and baking powder. Set aside.

  3. Whisk together coconut oil, eggs, vanilla, and lemon zest.

  4. Pour egg mixture into dry ingredients, stirring until combined.

  5. Let sit for 10 minutes.

  6. Fold in white chocolate and strawberries.

  7. Scoop, using a ¼ cup measure, into 6 biscuits on the baking tray.

  8. Bake for 25-30 minutes or until golden.

  9. Enjoy!







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