My discovery of a flawless gluten-free flour blend a few weeks ago has given us a new lease on baked goods. Not that we’re eating them every day, mind you, but it gives us options we simply never had before.

So when this week, I experienced yet another unprepared morning, having forgotten to start anything overnight, I reached for the gluten-free blend once again and whipped up a new and improved version of our favorite biscuits. And then made a few tweaks of my own. Wow!

While I rolled out my old biscuit recipe and cut them into shapes, with the blueberries in this recipe, you don’t want to do that, so just drop them onto a cookie sheet instead. My old biscuit recipe didn’t call for eggs, so there’s no vegan conversion required there, but I substitute coconut milk for the regular milk, and it’s totally guilt-free, and tastes even that little hint sweeter.

I’m telling you, I’m becoming fearless in the kitchen. I’m innovating all over the place, and the results are yummy!

Blueberry Cinnamon Biscuits

Ingredients:

• 2 1/4 cups gluten-free flour blend
• 1 cup coconut milk
• 3 Tbsp. coconut oil
• 1 Tbsp baking powder
• 1-2 Tbsp honey
• 1 tsp cinnamon
• 2 tsp. lemon rind (optional)
• 1 cup fresh blueberries

Directions

1. Preheat oven to 350 F.
2. Blend the baking powder together with the cinnamon, flour and lemon rind, if using. (We made these twice without the lemon rind and another time I decided to throw some in. Perfection!)
3. Work in the 3 Tbsp coconut oil with a whisk or pastry blender.
4. Add the blueberries next so they can be coated with the flour.
5. Add the honey, according to your preference (we only add 1 Tbsp, and the kids love them, but my husband likes them a little sweeter)
6. Add the coconut milk and work in until just blended, taking care not to “stab” your blueberries.
7. Drop by large spoonfuls onto a cookie sheet and bake for about 10 minutes until the peaks are golden brown. Cool on a cooling rack.
8. Enjoy!