Gluten Free Strawberry Shortcake
Ingredients
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
Blueberries
Greek Yogurt
Chopped Walnuts
Slivered Almonds
Shredded Coconut
Directions
- 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.
