I only have two settings: lazy bed-bug, or inspired beam of light shooting through the Universe – there is no in between.

Creating recipes when I’m feeling inspired is one of the greatest feelings for me. It’s a rush – or at least as close to one as I like to get. I’m not much of an adrenaline junkie, so maybe playing mad scientist in the kitchen is as crazy as I like to get.

Lately when it comes to making sweet stuff, I do my best to focus on bringing out the natural sweetness of the ingredients rather than going overboard on sugar. When I do sweeten my recipes, I primarily use maple syrup or coconut sugar.

That’s exactly what these babies are sweetened with, plus the sweet and tart flavours of the blueberries. There is also a satisfying creaminess from the coconut lime whip. All of this on top of the dense, crumbly biscuit is truly a delight. Have it for brunch or whip some up in the evening to have with tea.

This isn’t one of my classic “super-easy” recipes. But the ingredients are simple, and the steps are straight-forward. And the end result is totally worth it.

This recipe is gluten-free and vegan. 

Ingredients:

Biscuits

• 2 cups gluten-free flour (I use Bob’s Red Mill 1-1 gluten-free)
• 1/2 cup melted coconut oil
• 2 TBSP lime juice
• 2 TBSP cold water
• 1 tsp coconut sugar
• pinch of salt

 

Coconut Lime Whip

• 1 15 oz can full-fat coconut milk, coconut cream extracted
• juice of half a lime (about 2 TBSP)
• zest of half a lime
• 1 tsp maple syrup
• 1/8 tsp cardamom
• 1 tbsp arrowroot powder*

 

Topping

• Almond slivers
• Fresh Blueberries

 

*the arrowroot powder is used as a thickener – if you don’t have any you can heat the mixture and add cornstarch before cooling or simply omit

Directions:

Add all biscuit ingredients to a food processor except the cold water. Pulse until evenly incorporated. Set on low and slowly add cold water – eventually the mix should start to form a dough ball. If you’re mixture remains crumbly, keep slowly adding water until you get the ball form. Because this is a pretty crumbly biscuit, it may be more of a loose, crumbly ball, and that’s okay. Once you’re there or almost there, form it into a ball with your hands.

At this point you can either let the dough sit in the fridge for later use, or you can get going and start putting these together.

Preheat the oven to 375. Form 4 balls uniform in size from the dough, and flatten them so that each one looks about the size of a hockey puck.  Put them on a parchment-lined baking sheet in the oven at 375 degrees for 25-30 minutes.

While the biscuits cook you can get the coconut lime whip ready. Mix all of the ingredients together in a bowl and refrigerate while the biscuits are baking. Now is also a good time to prep the blueberries by washing them and getting the almond slivers handy.

You’ll know when the biscuits are done because they will be golden on top and golden brown underneath. Remove from the oven and place on a cooling rack or plate for at least 10 minutes. Once cooled, you can assemble by topping the biscuits with the coconut lime whip, blueberries, and almond slivers.

Whether you’re baking for the family or simply treating your wonderful self, I hope you enjoy these deconstructed blueberry lime biscuits.

Don’t forget to share your recreations with me on Instagram!