Gluten Free Strawberry Shortcake

Servings:

Serves 12

2 cups

Gluten-Free Baking and Pancake Mix

3 tablespoons

Agave Nectar, Amber & Organic

4 tablespoons

Virgin Coconut Oil in Glass Jar, Organic

solid

2 cups

low fat vanilla yogurt

3 cups

strawberries, quartered

Dessert superstar strawberry shortcake gets a healthy and gluten-free update with this flavorful recipe. We substitute agave nectar for sugar, organic virgin coconut oil for other cooking oils, and we use our Gluten-Free Baking and Pancake Mix to create light and fluffy shortcakes you won’t believe are free of gluten!

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