Craft a Nutritious Culinary Masterpiece with This Wild Rice and Black Bean Burger Recipe
I absolutely love this Wild Rice and Black Bean Burger recipe. These burgers are nutrient-rich, veggie-focused, balanced, and full of flavor.
As a bonus, choosing plant-based options like these burgers can have a lower environmental impact compared to meat-based burgers!
Why I Love To Make Veggie Burgers
In my grad school days, I attempted my first homemade veggie burger with less success than I hoped. Now, five years later, I’m married to a veggie burger enthusiast who prefers them bean-based and spicy. That led me to create this wild rice burger recipe using wild rice from a previous meal, combined with beans and spicy peppers.
Pour off the water from the soaked black beans and transfer them to a pot on the stove.
Cover with water and cook for 40 minutes on medium heat. After cooking, set aside to cool.
Sauté Onion and Garlic
In a pan, sauté the finely diced onion and minced garlic in 1 tbsp avocado oil until they are translucent. Allow them to cool.
Prepare The Burger Mixture
In a food processor, combine the cooked wild rice, cooked black beans, sautéed onion and garlic, chopped jalapeños, oregano, fresh parsley, eggs, and bread crumbs. Pulse until thoroughly combined.
Season the mixture with the salt and black pepper.
Forming the Burger Patties
Using clean hands, shape the mixture into patties of burger size, making 7-9 patties. If the mixture appears too moist, consider adding additional breadcrumbs to enhance binding.
Cooking the Burgers
Heat 1 tbsp avocado oil in a pan over medium heat. Cook the patties for about 4-5 minutes on each side or until they are golden brown and cooked through. (Use 1 tbsp avocado oil for 4 patties.)
Serve
Serve the Wild Rice and Black Bean Burgers on your favorite bun with your preferred toppings and condiments. Consider adding lettuce, tomato slices, avocado, or your favorite sauce.
Serving Suggestions
For my Wild Rice and Black Bean Burgers, I keep it classic but add a kick with fresh jalapeños. Load up your burger with lettuce (butter lettuce if available), thick slices of red onion, seasonal heirloom tomatoes, raw jalapeño, avocado, and a smear of mayo.
Don’t skimp on the toppings—go for big, thick slices of red onion and farm-fresh tomatoes. And of course, always toast those burger buns for that perfect crunch!
Freezing Wild Rice and Black Bean Burgers
Wrap Individually:
Individually wrap each burger in plastic wrap or aluminum foil. Alternatively, you can place pieces of parchment paper between the burgers to prevent them from sticking together.
Place in a Freezer Bag:
Transfer the wrapped burgers into a freezer-safe, airtight container or a zip-top freezer bag. Squeeze out as much air as possible to prevent freezer burn.
Label and Date:
Label the container or bag with the date and contents. This helps you keep track of how long the burgers have been in the freezer.
Freeze Flat:
If you have space, freeze the burgers in a flat layer. Once they are frozen solid, you can stack them more efficiently.
Reheating Frozen Wild Rice and Black Bean Burgers
Oven or Toaster Oven: Preheat the oven to 350°F (180°C). Place the frozen burgers on a baking sheet and bake for 20-25 minutes or until heated through.
Microwave: Remove the plastic wrap or foil, place the frozen burger on a microwave-safe plate, and microwave on medium power for 3-4 minutes, flipping halfway through.
Stovetop: Thaw the burgers in the refrigerator overnight, then reheat in a skillet over medium heat for about 5-7 minutes per side.
Pro Tip: Opt for Soaked, Dried Beans
Consider using soaked, dried beans instead of canned ones in this burger recipe. Why? It’s all about the texture!
This Burger will wow even those beef loving burger fans! It's not loaded with weird ingredients, and it's not trying to mimic a beef burger! It's yummy and delicious in its own creation.
1½cupsdried black beans, soaked for 24hours in the fridge
¼onion, chopped
2clovesgarlic, minced
1large eggs
2jalapenos
½tbspdried oregano
2tbspchopped fresh parsley
½cupbread crumbs
¼tspkosher salt
⅛tspblack pepper
3tbspavocado oil, divided
Instructions
Prepare the Black Beans
Pour off the water from the soaked black beans and transfer them to a pot on the stove.
Cover with water and cook for 40min on medium heat. After cooking, set aside to cool.
Sauté Onion and Garlic
In a pan, sauté the finely diced onion and minced garlic in 1 tbsp avocado oil until they are translucent. Allow them to cool.
Prepare The Burger Mixture
In a food processor, combine the cooked wild rice, cooked black beans, sautéed onion and garlic, chopped jalapeños, oregano, fresh parsley, eggs, and bread crumbs. Pulse until thoroughly combined.
Season the mixture with the salt and black pepper.
Forming the Patties
Using clean hands, shape the mixture into patties of burger size, making 7-9 patties. If the mixture appears too moist, consider adding additional breadcrumbs to enhance binding.
Cooking the Burgers
Heat 1 tbsp avocado oil in a pan over medium heat. Cook the patties for about 4-5 minutes on each side or until they are golden brown and cooked through. (Use 1 tbsp avocado oil for 4 patties.)
Serve
Serve the Wild Rice and Black Bean Burgers on your favorite bun with your preferred toppings and condiments. Consider adding lettuce, tomato slices, avocado, or your favorite sauce.
If you’re somewhat engaged on social media, chances are you’ve come across multiple videos or recipes showcasing the Baked Feta Pasta trend. It’s a social media craze that I wholeheartedly support. I’m so enamored with it that I’ve chosen to share my take on it with a dedicated post featuring my Pasta with Goat Cheese Bake.
I modified the classic Baked Feta Pasta by changing the cheese ) and bumping up the veggies and flavors. My variation is easy but adds more color, one of my favorite cheeses, and even a secret ingredient, Harissa!
I finish this recipe off with tons of fresh basil and parsley. This gives each bite a refreshingly perfect herb essence. Give this recipe a spritz of lemon for an even more delicious zesty flavor.
The Ingredients for this Pasta with Goat Cheese Bake
Baking and combining these ingredients results in a delectable sauce, perfect for a hassle-free weeknight dinner or an exceptional pasta dish for any occasion.
Pre-Bake
Goat Cheese
Tomatoes
Onions – I use shallots
Garlic
Sweet Peppers
Jalapenos
Olive Oil
Thyme
Red Pepper Flakes
Post-Bake
Pasta
Pasta Water
Harissa
Basil
Other Veggies Additions
Mushrooms
Artichokes
Asparagus
Green Beans
Spinach
Broccoli
Zucchini
Olives
Herbs
How to Make Baked Goat Cheese Pasta
Preheat your oven to 400°F.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, and red pepper flakes.
Bake the veggies and cheese for 35 to 40 minutes.
Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
Top with fresh herbs and enjoy.
Some Info About Harissa
It wasn’t until I read a cookbook called Dining In, by Alison Roman, that I really started to appreciate Harissa and its versatility. Roman discusses how Harissa is a staple in her kitchen and after reviewing some of her recipes, I knew there were many kitchen adventures to be had.
What is Harissa?
Harissa is a hot chili pepper paste native to the Maghreb, the Northwest region of Africa. The main ingredients are red pepper spices, herbs, garlic, and oil. Harissa has a peppery and smokey flavor that can have a wide range of heat levels.
How to use Harissa?
You can use Harissa in a burger recipe, or on the burger as a condiment, mixed in a salad dressing, or mixed in with hummus and/or yogurt dip. Furthermore, Harissa can be featured in a pasta dish, as I do in this recipe!
Why I use Harissa in this dish
I adore the fiery kick that Harissa adds to this dish. Bursting with flavor from peppers and spices, Harissa infuses the Pasta with Goat Cheese Bake with a smoky and tangy bite.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, red pepper flakes, salt, and pepper.
Bake the veggies and cheese for 35 to 40 minutes.
Post-Bake
Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
Top with fresh herbs and enjoy.
Notes
Option to use more goat cheese based on the eaters' preference! In these pictures, I used 4oz but the more cheese the creamier! I recommend doubling or even tripling for a more creamy cheesy dish.
Savor the simplicity of this easy herb focaccia from pizza dough, a delightful blend of fresh herbs and olive oil atop a pillowy, golden crust. Create this recipe with a handful of ingredients, pillowy pizza dough, olive oil, ripe tomatoes, and sprinkled with a medley of fragrant herbs.
Why You Will Want To Make This Recipe Again and Again
Experience the advantages of freshly baked bread without the extensive effort and time investment. This Easy Herb Focaccia recipe is ready in just around 30 minutes for a quick and delightful side that can be added to breakfast, lunch, dinner, or eaten as a snack.
Ingredients for This Easy Herb Focaccia From Pizza Dough
How to Make This Easy Herb Focaccia From Pizza Dough
Preheat the oven
Preheat your oven to 400°F. Move the rack toward the top 1/3 section of the oven.
Prepare the pan
Grease a quarter-sized baking sheet or a rectangular baking dish with olive oil.
Roll out the Dough
Roll out the pizza dough on a floured surface to fit your baking sheet or dish. Transfer the rolled-out dough to the prepared pan.
Use your fingers to create dimples all over the surface of the dough.
Add Oil and Herbs
Drizzle the olive oil over the dough, making sure to get it into the dimples. Lay tomato slices over the focaccia. Sprinkle chopped rosemary, thyme, and sea salt evenly over the top.
Bake
Bake in the preheated oven for 20 to 25 minutes or until the focaccia is golden brown.
Cool and Serve
Allow the focaccia to cool slightly before slicing. Serve it warm with additional olive oil for dipping, if desired.
What to Pair with This Recipe
Focaccia pairs well with a variety of healthy options.
1Tomato, slicedReally, it's 1/2 to 1 whole tomato. Per bakers preference.
½tspMinced fresh rosemaryRosemary is to be removed from it's stem. The amount is per the bakers preference.
½tsp Minced or whole fresh thymeThyme is to be removed from the stem. Because the thyme is already very small, mincing is optional. Amount is per bakers preference.
½tspKosher Salt
¼tspBlack Pepper
Instructions
Preheat the oven
Preheat your oven to 400°F. Move the rack toward the top 1/3 section of the oven.
Prepare the pan
Grease a quarter sized baking sheet or a rectangular baking dish with olive oil.
Roll out the dough
Roll out the pizza dough on a floured surface to fit your baking sheet or dish. Transfer the rolled-out dough to the prepared pan.
Use your fingers to create dimples all over the surface of the dough.
Add oil and herbs
Drizzle the olive oil over the dough, making sure to get it into the dimples. Lay tomato slices over the focaccia. Sprinkle chopped rosemary, thyme, and sea salt evenly over the top.
Bake
Bake in the preheated oven for 20 to 25 minutes or until the focaccia is golden brown.
Cool and Serve
Allow the focaccia to cool slightly before slicing. Serve it warm with additional olive oil for dipping, if desired.
Layered Arugula and Spinach Salad with Roasted Root Vegetables, Quinoa, Smoked Trout, and Walnuts
This Layered Arugula and Spinach Salad has roasted root vegetables, quinoa, smoked fish, pickled beets, and a Creamy Apple Walnut Dressing. Finished off with more toasted walnuts, this salad is everything you need in a meal.
Why I Made This Recipe
I am always looking for different ways to incorporate a salad as the main meal. This salad does just that. Each layer adds a new element to the dish with different flavors, textures, and nutrition.
This vibrant spinach arugula salad features the added tanginess and color of quick-pickled beets, enhancing the overall flavor profile. Enjoy the medley of textures and tastes, complemented by the creamy apple walnut dressing.
Ingredients
For The Roasted Root Vegetables:
root vegetables diced (such as sweet potatoes, carrots, and turnips)
avocado oil (or olive oil)
Kosher salt
black pepper
For the Salad and Assembly:
8 cups mixed greens (such as spinach, arugula, and mesclun)
Roasted Root Vegetables
2 cups cooked quinoa
14 oz locally sourced smoked fish (such as trout or salmon, about 3.5oz per serving)
Toss the cubed root vegetables with oil, salt, and pepper.
Roast in the preheated oven for 25-30 minutes or until golden and tender. Set aside to cool.
Assemble the Salad:
For family style: In a large bowl or platter, layer the mixed greens, roasted root vegetables, cooked quinoa, smoked fish fillets, and pickled beets. Drizzle the Creamy Apple Walnut Dressing over the salad and sprinkle with toasted walnuts.
For individual portions: Divide the salad among individual plates. For each serving layer 2 cups mixed greens, 1 cup roasted root vegetables, ¾ cup quinoa, 3.5oz smoked fish, ¼ cup sliced pickled beets, ¼ cup salad dressing, and 2 tbsp walnut pieces.
Making Layering Salads
When you break down a complex salad like this into its layers, it’s pretty simple and easy to recreate or make variations. Once you break it down, you will love making layered salad recipes over and over again.
Base: Fresh salad Greens such as arugula, baby spinach, kale, romaine, and butter lettuce.
Veggies: Raw or Cooked veggies such as carrots, tomatoes, avocado, red onion, or cucumber.
Grains/Starches: I like to include grains and starches for fiber and carbohydrates such as pasta, farro, crispy rice, quinoa, potatoes, or croutons.
Protein: Think animal or plant-based proteins such as fish, chicken, baked tofu, legumes, or hunks of feta cheese.
Layered Arugula and Spinach Salad with Roasted Root Vegetables, Quinoa, Smoked Trout, and Walnuts
Sarah Harper MS, RD, LDN
This Layered Arugula and Spinach Salad has roasted root vegetables, quinoa, smoked fish, pickled beets, and a Creamy Apple Walnut Dressing. Finished off with more toasted walnuts, this salad is everything you need in a meal.
14ozsmoked troutor other high-temperature smoked fish like salmon or sablefish
1cuppickled beets, drained and sliced
1cupCreamy Apple Walnut Dressing
½cuptoasted walnut pieces
Instructions
Roast the Root Vegetables:
Preheat the oven to 400°F (200°C).
Toss the cubed root vegetables with oil, salt, and pepper.
Roast in the preheated oven for 25-30 minutes or until they are golden and tender. Set aside to cool.
Assemble the Salad:
For family style: In a large salad bowl or platter, layer the mixed greens, roasted root vegetables, cooked quinoa, smoked fish fillets, and pickled beets. Drizzle the creamy apple walnut dressing over the salad and top with toasted walnuts.
For individual portions: Divide the salad among individual plates. For each serving layer 2 cups mixed greens, 1 cup roasted root vegetables, ¾ cup quinoa, 3.5oz smoked fish, ¼ cup sliced pickled beets, ¼ cup salad dressing, and 2 tbsp walnut pieces.
Notes
nutrition information for creamy apple walnut dressing not included
Peel and slice or wedge the beets. Use a mandoline for even slices or cut them into uniform pieces by hand.
Step 2: Cook the Beets (Optional)
For a softer texture, place the beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 15 minutes, or until tender. Drain and let cool slightly. If you prefer a firmer texture, you can skip this step and use raw beets.
Step 3: Prepare the Pickling Liquid
In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
Step 4: Add the Spices
Add the mustard seeds, black peppercorns, garlic, and bay leaf (if using) to the pickling liquid. Stir to combine.
Step 5: Pickle the Beets
Place the cooked or raw beet slices into a clean jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
Step 6: Cool and Refrigerate
Allow the beets to cool to room temperature. Once cooled, cover the jar or container and refrigerate. The beets will be ready to eat after at least 2 hours, but they taste even better after a day or two in the fridge.
This Creamy Vegan Apple Walnut Dressing has apple cider, apple cider vinegar, walnut oil, and walnuts to a sweet and creamy dressing that is perfect for those autumn and winter time salads.
Ever crave a big ole’ bowl of noodles? I sure do. Noodles are my favorite food. I don’t make such a statement lightly. There is something about the mouthfeel of noodles, so smooth and chewy, that is just so comforting.
Why I Love This Rice Noodle with Spicy Tahini Stir Fry Sauce Recipe
I love this recipe because, it’s a quick, easy, and healthy noodle recipe but also super delicious. The Tahini Sauce is a perfect complement. It creates a velvety, nutty flavor and aroma.
Many of my noodle dishes are inspired by other marvelous dishes. This dish is inspired by Thai peanut noodles and Dan Dan noodles some of my favorite noodle slurping dishes!
Ingredients
Noodles: I use rice noodles in this dish. Noodles come in many widths and sizes. Some Noodles are thin like vermicelli or round and wide like udon. I recommend using a Pad Thai style, which is known for its dried, flat, and wide noodles. Here is one noodle I like to use, from the Thai kitchen.
Veggies: You can get creative with veggies for this recipe. I chose carrots, bell peppers, and jalapenos. I love carrots in a warm and cozy noodle dish. The jalapenos and green bell peppers also pair nicely.
Some other veggie variations to try:
Broccoli, napa cabbage, onion
Celery, carrot, snow peas
Edamame, red cabbage, cauliflower
Spicy: As always, spiciness is optional because it is not for everyone. But hey, this is a Spicy Tahini Noodle recipe! You could omit the spicy element and bump up the flavor with some garlic too.
Protein: Go ahead and use your favorite protein in this noodle dish. I chose a yummy, yet spicy, homemade jalapeno-picked egg. Keep things vegan by topping this recipe with some Baked Tofu.
Tahini Sauce: I make noodles so often that I have tried hundreds of combinations and ratios of ingredients. Due to my long history of noodle adventures, I usually eyeball the sauce, give it a taste, and adjust the ingredients as needed. However, if you need a blueprint, no worries! This combination (written in the recipe at the bottom of this post) will leave you blown away.
Garnish: A garnish can transform any dish into a work of art. When considering the following elements, color, taste, texture, and nutrition garnishes are not something that is thrown aside! In this recipe, I garnish with sesame seeds, green onion, and basil. But technically the egg is a garnish too!
Other garnish ideas include a wedge of lime or freshly squeezed lime juice, black pepper, a drizzle of maple syrup, a splash of soy sauce, or even an extra drizzle of creamy sauce.
How To Make This Recipe
A standout feature of noodle recipes is the ease of its creation. Check out my instructions below.
To make Spicy Tahini Sauce
In a small bowl, whisk together the sauce ingredients. Adjust the spice level and sweetness according to your preference.
Cook The Noodles
Cook the rice noodles according to the package instructions, then drain and set aside.
Sauté Aromatics
Heat avocado oil in a large pan or wok over medium-high heat. Add minced garlic and ginger, and sauté for about 1 minute until fragrant.
Stir-Fry Vegetables
Add the carrot, bell peppers, jalapeno, and scallions to the pan. Stir-fry the vegetables for 3-5 minutes until they are crisp-tender.
Pour the spicy tahini stir fry sauce over the vegetables and toss until well coated.
Add Sauce and Noodles
Add the cooked rice noodles to the pan and gently toss everything together until the noodles are evenly coated with the sauce and the vegetables are distributed throughout.
Cook for an additional 2-3 minutes until the noodles are heated through.
Garnish and Serve
Remove the pan from the heat and add the desired garnish. Serve immediately.
Sharper Nutrition Fix: Tahini
What is Tahini?
Tahini is a popular ingredient in Middle Eastern cooking. It is similar to peanut butter but instead of grounding peanuts to a pulp (or butter), it is made from ground sesame seeds. In tahini, the sesame seeds are toasted, ground, and finally emulsified with oil, creating a smooth and creamy consistency.
Tahini has its own wonderful flavor, much like a nutty earthy nut or seed butter. If you don’t have tahini for a recipe, you may be able to substitute a nut or seed butter along with some sesame oil.
Tahini is a major ingredient in a very popular snack food, hummus! Some other culinary uses for tahini include salad dressings, dips (such as hummus or baba ghanoush), used as a condiment, in a baked good (like cake), stirred into a soup, sauce, or smoothie, or you might also want to drizzle over some chickpeas or falafel.
If you want to learn more about how to use tahini in your kitchen check out these articles by Serious Eats, and Bon Appetit.
In a small bowl, whisk together sauce ingredients. Adjust the spice level and sweetness according to your preference.
Cook The Noodles
Cook the rice noodles according to the package instructions, then drain and set aside.
Sauté Aromatics
Heat avocado oil in a large pan or wok over medium-high heat. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Stir-Fry Vegetables
Add the carrot, bell peppers, jalapeno, and scallions to the pan. Stir-fry the vegetables for 3-5 minutes until they are crisp-tender.
Pour the spicy tahini stir fry sauce over the vegetables and toss until well coated.
Add Sauce and Noodles
Add the cooked rice noodles to the pan and gently toss everything together until the noodles are evenly coated with the sauce and the vegetables are distributed throughout.
Cook for an additional 2-3 minutes until the noodles are heated through.
Garnish and Serve
Remove the pan from the heat and add the desired garnish. Serve immediately.
My Strawberry Cornbread Drop Biscuits are not only delicious but they are also made with coconut flour and cornmeal! These Drop Biscuits have texture, are buttery, and are super versatile! You can eat this sweet summery biscuit for breakfast, lunch, or dinner!
Bonus, it is gluten-free!
In this article, I will bring you behind the scenes of my test kitchen, discuss some of these Strawberry Cornbread Drop Biscuits’ key ingredients, and then dive into this article’s Sharper Nutrition Fix: Coconut Flour.
Sarah’s Biscuit Recipe Background
A little background behind these Strawberry Cornbread Drop Biscuits. I LOVE fresh-baked, cornbread. I especially love from-scratch cornbread with little chunks of love inside, like corn, jalapenos, herbs, and you guessed it, strawberries.
Additionally, I recently discovered coconut flour and I am fascinated with it! You can find more information about coconut flour below, in the Sharper Nutrition Fix section.
I found myself in the kitchen wanting to create a filling drop biscuit recipe. Yet, I also wanted to create a recipe that incorporated cornmeal and my newfound favorite, coconut flour. Usually, I like my cornbread recipes savory and baked in a cast-iron skillet. However, for this recipe, I wanted something light, a bit chunky, and perfect for a spring or summertime meal.
My Test Kitchen
After my 5th attempt at work-shopping my Strawberry Cornbread Muffin recipe in the test kitchen, I put my apron up and said, “Okay, coconut flour muffins are hard”. One of my Cornbread Muffin batches came out similar to the texture of a biscuit. Um, I LOVE biscuits. Following some yummy tweaks, this Strawberry Cornbread Drop Biscuit recipe was born!
Key Ingredients in Strawberry Cornbread Drop Biscuits
Strawberries: Truly the star of the show, strawberries make this drop biscuit what they are, Strawberry Cornbread Drop Biscuits. This recipe is a great way to incorporate your next strawberry haul from your local strawberry farmer! With 2 whole cups incorporated into these biscuits, it’s just another way to incorporate the beautiful rose-colored fruit into your diet.
Corn: One of the things I love most about this ingredient is how it is available at any time of year! I LOVE canned corn. Canned corn is a sustainable and tasty way to enjoy these heavenly golden kernels we call corn. Furthermore, corn adds a pop of sweet-nutty flavor to every bite of this drop biscuit.
Strawberry Honey Butter: Enjoy these delicious Strawberry Cornbread Drop Biscuits with some sweet and delectable Strawberry Honey Butter! This honey butter goes great with any fresh baked goods. The Honey Butter is made with Sarah’s Strawberry Sauce, Honey, and Butter. I have been known to swap out my Strawberry Sauce for garlic and slather this over some salmon! Yum!
How to Make These Biscuits
Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Cut up butter into cubes, place on a plate, and pop in the freezer while you mix your dry ingredients.
Mix the dry ingredients in a large bowl.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Mix the eggs and milk in a separate smaller bowl.
Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it’s okay if there are some lumps.
Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!
Sharper Nutrition Fix: Coconut Flour
There are three reasons I like to bake and cook with coconut flour.
Coconut flour is the natural byproduct of coconut milk production.
It is cheaper than Almond Flour! Like, a lot cheaper. This makes sense, it is a natural byproduct of another industry.
It is high in fiber! Just ½ cup of Coconut flour has 20 grams.
½cupCold buttercubed and frozen for 5 min prior to use
1 cupSkim milkor any other milk of choice
2Eggs
Add ins
1cupCorn
2cupsStrawberries, diced
Strawberry Honey Butter
¼cupSarah's Strawberry Sauceor store bought strawberry jam or preserves
¼cup Honey
½cupButtermelted
Instructions
Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Cut up butter into cubes, place on a plate and pop in the freezer while you mix your dry ingredients.
Mix the dry ingredients in a large bowl.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Mix the eggs and milk in a separate smaller bowl.
Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it's okay if there are some lumps.
Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!
Notes
Sharper Tip: Serve these with Honey Butter and Sarah’s Strawberry Sauce drizzled over top!The left over Honey Butter, if any, can be stored in the refrigerator for about a week.
