Fig and Yogurt Shortcake(gf,dairy free, soy free, corn free,nut and seed free,egg free)

One of the foods I have really struggled with is the "gf biscuit." I have found that a drop biscuit tends to come closer to the flaky tenderness we are looking for , but then we miss the tall structure of a cut biscuit.

A couple weeks ago I went ahead and bought some steel food forms. We have seen them used for plating food and figured if we made a batter like biscuit we might get the result we were after. We did! The forms I bought are very heavy and with no seams. These baked the biscuits perfectly. Already we are wondering what else we can use them for, if anything plating a dish can turn a good dish into an extraordinary dish. Abby appreciates food that looks as good as it tastes, and it is a skill I need to work on. :-)

I used a basic gluten free drop biscuit recipe(coconut oil, gf flour, baking powder,salt, and coconut milk.) I did add a couple tablespoons of granulated cane sugar since I knew I wanted to make a shortcake.

The other day I had made homemade fig newtons for Abby with some great dried figs I had ordered. I had a jar of the newton filling leftover in the fridge but you could use any safe fruit preserve.

We always have coconut yogurt in the fridge. It is a staple for Abby at this point. The fig and coconut yogurt together with the light, tender biscuit made a beautiful and fast breakfast.

Sometimes the simplest foods are the best foods.

Biscuits
Fig preserves
coconut yogurt
fresh mint and homemade powdered sugar to garnish.