Walnut Biscuit Stacked Fruit Appetizers

Preheat oven to 350°F. Place a silicone baking mat on a large baking sheet and dust with sorghum flour. 2. For biscuits, in a food processor combine ⅓ cup sorghum flour and the next six ingredients (through salt). Process until a crumbly dough forms. Transfer dough to prepared mat and shape it into a ball. Roll the ball into a 9×6-inch rectangle about ⅛-inch thick. Use a bench scraper or dull knife to square up the edges and score the dough into 24 1½-inch squares. 3. Bake 15 to 20 minutes or until biscuits are crispy and lightly browned on top. Cool biscuits for a few minutes on baking sheet before separating them, then let them cool completely. 4. Just before serving, assemble the stacks. Slice the bananas and kiwifruit into ⅛-inch-thick coins (24 coins each). Layer each biscuit with a slice of kiwifruit and a slice of banana. Top with chopped strawberries. Serve immediately on a platter drizzled with additional maple syrup, if desired.