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Freezer-Friendly Ginger Biscuits with Peaches and Cream

Guest post from Michelle of The Willing Cook

I came across a recipe in a magazine recently for Ginger Biscuits with peaches that was simply calling my name. Seeing as how it is peach season and we love ginger, I thought we could not go wrong with this flavor combination.

However, in order that everyone in our family could enjoy this summer treat, I decided to make it free of all the top allergens. This was a first-time recipe experiment for me, and oh boy! we were so pleased with the outcome! The ginger biscuits are wonderful for breakfast, as well, with a fruit jam spread on top.

Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.

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  • Rachel says:

    Any chance of a link to the unaltered recipe? I just don’t have all those ingredients for gluten free dairy free but love ginger and peaches too!

  • Rachel says:

    Oh never mind. I just saw all the substitutions. 🙂 🙂

  • Rosalie says:

    I bet the texture issues could be resolved by freezing before cooking the biscuits.

    • Yes, Rosalie, you’re right about that. You can go that route, but I wanted something that I could pull straight out of the freezer and have ready in about 1 minute. It’s whatever people have the energy for 🙂

  • Becky says:

    I’ve read about the idea of making whipped cream from the fat of coconut milk. I’m curious if you have any ideas of what to do with the remaining milk? Would it be usable the same way as low fat coconut milk? Thanks for your post – looks yummy!

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