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Gluten-Free Strawberry Shortcake

Created by the NOW® Culinary Innovation Team

Serves 4

2 cups Living Now™ Gluten Free Baking & Pancake Mix
3 tbsp NOW® Real Food Agave Nectar
4 tbsp NOW® Real Food Virgin Coconut Oil, solid
2 cups low fat vanilla yogurt
3 cups of strawberries, quartered

1)  Preheat oven to 350F and coat muffin tin with nonstick cooking spray.
2)  In bowl, combine coconut oil, 1 ¼ cup yogurt, and 2 tbsp agave nectar until fully combined.
3)  Add baking mix until dough has formed.
4)  Fill muffin tin 2/3 full.
5)  Bake for 15-20 minutes or until top is golden brown.
6)  In bowl combine strawberries with ½ tbsp agave nectar.
7)  In a separate bowl combine yogurt with remaining agave nectar.
8)  Cut small hole in the middle of the biscuit and place strawberry into the biscuit. Top with yogurt mixture and serve.

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