Gluten-Free Strawberry Shortcake

Strawberry Shortcake

Serves 12


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


  1. Preheat oven to 350° F and coat muffin tin with nonstick cooking spray.
  2. In bowl, combine coconut oil, 1 ¼ cup yogurt, and 2 tbsp. agave nectar until full combined.
  3. Add baking mix until dough has formed.
  4. Fill muffin tin full.
  5. Bake for 15 to 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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