Gluten-Free, Strawberry, Lemonade Cookies

Servings: 24
Preparation Time:  35 minutes

Ingredients:

• 1 cup almond flour
• 2/3 arrowroot starch
• 1/3 coconut flour
• 1/2 cup coconut oil
• 1/2 cup butter or palm shortening
• 3/4 cup raw honey
• 1 egg
• 1 large lemon, zest and juice
• 4 strawberries, hulled
• 1 cup whole sugar, finely ground into powder

Directions:

Preheat oven to 350 degrees F.

In a large mixing bowl, blend together honey, palm shortening, and coconut oil until creamy. Add in egg, lemon juice, and zest. While mixing, pour in flour slowly. Beat until blended. Using a cookie scoop, place cookie dough balls onto a baking sheet. Gently flatten with palm.

Bake for about 15 minutes or until edges are slightly brown. Remove from oven and let cool completely on a wire rack. Meanwhile, puree strawberries using a small blender. Whisk together powdered sugar and strawberry puree in a bowl. Drizzle strawberry glaze over cooled cookies.

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Gluten-Free, Strawberry Pancakes

Servings: 6
Preparation Time: 30 minutes

Ingredients:

• 1 ounce package freeze-dried strawberries
• 4 eggs
• 1 1/4 cups unsweetened almond milk or coconut milk*
• 2 tablespoons vanilla extract
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• coconut oil or butter, for frying
• (optional) 1/2 cup chocolate chips

Directions:

Preheat griddle over medium-low heat.

While the bag of strawberries is unopened, crush them into a powder.

In a small bowl, beat eggs until frothy. Mix in milk and vanilla.

In a medium-sized bowl, combine coconut flour, strawberries, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated and clumps are gone. Allow 2 minutes for batter to thicken.

Grease griddle with butter or coconut oil. Ladle 2–3 tablespoons of batter onto griddle for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2–3 inches in diameter and fairly thick.

Cook for a few minutes until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2–3 minutes. Makes approximately 20 small pancakes.

Serve with butter, honey, syrup, or fruit.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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Gluten-Free, Strawberry Shortcake

Servings: 8–12
Preparation Time: 15 minutes

Ingredients:

Filling:

• 1 pound fresh strawberries, chopped into chunks
• 1 tablespoon honey
• 2 cups heavy cream
• 1 teaspoon vanilla
• sugar, to taste

Biscuits:

• 1/4 cup coconut flour
• 3/4 cup brown rice flour
• 3/4 cup tapioca starch/flour
• 1–3 tablespoons sugar or honey
• 1 1/2 teaspoons xanthan gum
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 5 tablespoons salted butter
• 3/4 cup milk or heavy cream
• 1 egg, lightly beaten

Directions:

Preheat oven to 400 degrees F.

Mix the strawberries with the honey until well blended. Set aside.

Whisk all dry ingredients for the biscuits in a bowl. Cut in butter until very well blended (no big chunks). Stir in milk and egg and mix until a moist dough comes together.

Dust a surface with tapioca starch and turn the dough out. Fold over several times and pat into desired thickness (they will not rise too much). Cut with a biscuit cutter and place on a cookie sheet.

Bake in preheated oven for 12–15 minutes until bottoms are lightly browned. Cool completely before serving.

Whip the heavy cream with vanilla and sugar until soft peaks form. Slice biscuits in half and top with strawberries and whipped cream to serve.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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