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Gluten Free Strawberry Shortcake


Gluten Free Strawberry Shortcake


1 cup almond flour or almond meal

2 tablespoons coconut flour

1/2 teaspoon baking soda

1/8 teaspoon Himalyan sea salt

2 eggs, room temperature

1/4 cup melted coconut oil or grass fed butter

3 tablespoons honey

1/2 teaspoon almond OR vanilla extract
Topping Ideas:

Sliced strawberries


Greek Yogurt

Chopped Walnuts

Slivered Almonds

Shredded Coconut


  • Preheat the oven to 325 degrees F.
  • Combine the almond and coconut flours, baking soda, and salt in a medium bowl.
  • Whisk together the remaining ingredients in a small bowl, and add to the flour mixture.
  • Scoop the batter onto a parchment paper-lined baking sheet with an ice cream scoop leaving room in between shortcakes. You should get about 8.
  • Bake for 11-14 minutes or until golden brown. (Check frequently to avoid over browning)
  • Serve warm or at room temperature with your favorite toppings.

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