Festive Berry Biscuit Recipe

Preheat oven to 350F convect bake.

Directions below. You will need the following ingredients:

1 cup almond flour

1 cup quinoa flour

2/3 cup arrowroot flour

1/3 cup coconut flour

2 TBSP baking powder

1/8^th tsp salt

1 ½ tsp xanthum gum

1 cup coconut oil

1 cup frozen raspberries

1 cup dried cranberries

2 cups almond milk

Directions:

Whisk or sift together dry ingredients and break up any clumps:

1 cup almond flour

1 cup quinoa flour

2/3 cup arrowroot flour

1/3 cup coconut flour

2 TBSP baking powder

1/8^th tsp salt

1 ½ tsp xanthum gum

Blend in with fork until dough resembles oatmeal texture:

1 cup coconut oil

Add and stir until well blended:

1 cup frozen raspberries

1 cup dried cranberries

2 cups almond milk

Prepare for oven:

Two cookie sheets, lined with parchment paper

Drop 1/4c of mixture in small clumps spaced evenly on the tray.

Bake for 25-30 min at 350F convect bake

Best eaten while the outside is still crispy and inside hot.

May be refrigerated or frozen, reheat in oven to obtain the crisp outer texture.