Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and set aside.
Step 2
In a large mixing bowl, stir together the melted
Coconut Oil (1/4 cup)
,
Honey (1/2 Tbsp)
,
Large Eggs (2)
, and
Pure Vanilla Extract (1/2 tsp)
until smooth.
Step 3
Fold in the
Hazelnut Flour (1 1/2 cups)
,
Rice Flour (1/2 cup)
,
Baking Soda (1/2 tsp)
, and
Sea Salt (1/4 tsp)
until thoroughly incorporated. Transfer the bowl to the fridge for 10 minutes to cool while you make the berries.
Step 4
In a medium mixing bowl, toss the
Fresh Strawberries (1 1/2 cups)
together with the
Olmeca Altos® PlataTequila (1 Tbsp)
,
Honey (1/2 Tbsp)
, and
Fresh Basil Leaves (2 Tbsp)
until combined. Set aside in the fridge to macerate until ready to serve.
Step 5
Using an ice cream scoop, portion the batter into 8 balls. Roll them with your hands until smooth, then transfer to the baking sheet and arrange 1 inch apart. Gently press down to flatten the biscuits slightly.
Step 6
Bake for about 15 minutes, until the tops are crusted and a toothpick inserted into center comes out clean.
Step 7
Split the biscuits width-wise and top with the strawberry mixture and a dollop of
Whipped Cream (1 cup)
. Serve and enjoy immediately while still warm!
