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Course Bread, Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author Sara

Ingredients

  • 3 Tbsp coconut oil melted (or organic butter)
  • 1/4 cup dates diced (raisins or dried currants would work too)
  • 1/4 brown rice syrup or honey
  • 1 cup fresh cranberries chopped
  • 1/3 cup chopped walnuts or pecans
  • 1 tsp cinnamon ground
  • 2 cups whole grain flour I used this flour- or your favorite gluten free flour
  • 2 Tbsp coconut sugar
  • 1 Tbsp baking powder aluminum free preferred
  • 1/2 tsp sea salt
  • 2 Tbsp coconut oil or butter
  • 1 cup milk of choice I used coconut

Instructions

  1. Preheat oven to 375.
  2. Coat muffin, pans with coconut oil.
  3. Combined melted butter, dates, brown rice syrup, cranberries, walnuts, and cinnamon in a small bowl.
  4. Put 1 Tbsp full of the mix into each muffin cup (12).
  5. In a separate bowl combined, flour, coconut sugar, baking powder, and salt.
  6. Using a fork or pastry cutter, cut the butter into the flour mix until the size of small peas.
  7. Add the milk and combined with a spoon until combined.
  8. Spoon the batter on top of the cranberry mixture evenly.
  9. Bake the rolls until lightly browned about 18-20 minutes.
  10. The cranberry mix may bubble up a bit so cook them on a pan if you do not want to get your oven dirty.
  11. Cook in the pan for 10 minutes.
  12. Run a knife around the edges of each to loosen.
  13. Place a large serving tray over the pan and invert the biscuits onto it.
  14. Spoon any leftover topping on the biscuits.