Summer, Dessert, Snack, Vegan, Dairy Free, Gluten Free

Strawberry Shortcake

Summer baking has to be quick and easy, no one wants to spend too much time in a hot kitchen when the sun is shining. These coconut scented biscuits take no time to bake and make the perfect showcase for Summer’s strawberries. Split one in half, pour over some cold cream and cut up a few strawberries for the easiest strawberry shortcake you can imagine.

Coconut Drop Biscuits


  • 3/4 cup Brown Rice Flour

  • 3/4 cup Millet Flour

  • 1/4 cup Tapioca Starch

  • 1/4 cup Sugar

  • 4 tsp Baking Powder

  • 1 tsp salt

  • 1/2 teaspoon Xanthan Gum
  • 4 tbs Unrefined Coconut Oil, cold

  • 3/4 cup Coconut Milk

  • 1 tablespoon Lemon Juice (1/2 lemon)

  • 2 tablespoons Sugar, for sprinkling


  1. -Heat your oven to 450 degrees.

  2. -Add all ingredients except for extra sprinkling sugar into a food processor.

  3. -Buzz until the dough comes together.

  4. -Spray a cookie sheet with Spectrum Coconut Oil Spray.

  5. -Scoop the dough out onto the cookie sheet, shaping six biscuits.

  6. -Sprinkle extra sugar on top of each biscuit.

  7. -Bake biscuits for 15 minutes, or until golden brown on top.

  8. -Remove from the oven, let cool, then devour.