Ingredients
Instructions
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1.
In a small bowl mix cream cheese, cinnamon and maple syrup. Then place a sheet of parchment paper on a small cutting board and spread the cheese mixture over the top about 1/2-inch thick. Place in the freezer for 30 minutes to harden. Once the cheese is hard, cut it into 1/2-inch cubes
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2.
Preheat oven to 375 F
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3.
In the meantime rub a 9-inch round oven safe dish or a skillet with butter. Add strawberries, 1/4 cup coconut sugar, lemon juice and tapioca. Stir to combine and set aside
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4.
In a large bowl whisk together flour, 2 tablespoons of coconut sugar, 1 tablespoon tapioca starch, baking powder, salt and xanthan gum. Add milk and egg and stir to combine, do not over mix. Fold in the frozen cream cheese cubes
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5.
Using a large spoon (about 1/4 cup) dollop batter on top of the strawberries. You should have 6 biscuits. Bake for 35 - 40 minutes, until the top of the biscuits is light brown
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6.
Serve warm with a dollop of vanilla ice cream or serve as is at a room temperature
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