Gluten-Free, Strawberry Shortcakes
Servings: 10
Preparation Time: 25 minutes
Ingredients:
- 1 cup almond flour*
- 1/3 cup coconut flour
- 2/3 cup arrowroot starch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup palm shortening or butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1/4 cup honey
- 1/2 cup coconut milk**
- 2 cups freshly sliced strawberries
Directions:
In a mixing bowl, combine flours, arrowroot starch, baking powder, and salt. Cut in shortening or butter until the mixture is crumbly. Add apple cider vinegar, vanilla, and honey. Slowly pour in milk until the mixture forms a dough ball.
Form the dough into 10 biscuits. Place on a baking sheet lined with parchment paper.
Bake at 375 degrees F for about 20 minutes. Remove from the oven and let cool completely.
Cut biscuits in half and place on serving dishes. Add a dollop of whipped cream and top with fresh strawberries.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
**For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Courtney from Weir, Kansas, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!
