You’re going to love how easy this paleo strawberry shortcake is! With the use of almond flour, it allows you to indulge in a guilt-free dessert, and who doesn’t love that?!
Most gluten-free shortcakes recipes use ingredients that aren’t much better than wheat flour and white sugar. Our shortcake recipe uses more nutrient-dense ingredients such as almond flour. Almond flour is free of gut-irritating thickeners which include xanthan gum, corn starch and refined sugar. In this recipe, we substituted milk with coconut milk. However, we kept the butter because fat from grass-fed cow butter is full of beneficial fatty acids.
Once baked, the shortcakes go nicely with jam, yoghurt or ice cream. But, if you’re not a big fan of sweetness, you can always decrease the amount of coconut sugar and increase the nutritional yeast. They make for a great savoury biscuit and pair perfectly with gravy, soup or Chilli Con Carne.
30 minutes (makes 13 – 15 small shortcakes)
Ingredients for the cakes
- 2/3 cup potato starch
- 1 ½ cups almond flour
- 1 tbsp tapioca flour
- Pinch of sea salt
- 2 tsp baking powder
- 2 tbsp coconut sugar
- 2 tsp nutritional yeast
- 4 tbsp butter
- ¼ cup of coconut milk
- 2 eggs
Components for toppings
- 200ml double cream (preferably from organic/free-range cows)
- Strawberries from the Fruitful Day Box
- Preheat oven to 180 degrees C.
- In a mixing bowl add the dry ingredients; potato starch, almond flour, tapioca flour, salt, baking powder, coconut sugar and nutritional yeast.
- Whisk the eggs separately, set 1 tbsp aside, then stir into the mixture.
- Add the butter and start bringing the mixture together into a dough with your hands. Add the coconut milk slowly until the mixture comes along – you might not need all of it.
- Flour a surface with potato starch and handling the dough as little as possible, roll out until it’s about 1 inch high.
- Using a cookie cutter or bench scraper, cut the biscuits into circles or squares and then arrange on a baking sheet lined with baking paper.
- Brush the tops with the egg wash set aside and then bake for 15 – 20 minutes. Remove from the oven and let rest.
Arrangement for the toppings
- Pour cream into a bowl and whisk with a hand whisk or handheld beater until it forms a whipped cream consistency that can be spooned or piped onto the shortcakes.
- Wash strawberries, remove stalks and slice into four slices. You can leave some the larger pieces for the top of the scone.
- Cut the shortcakes in half, spread or pipe cream onto the bottom half, add strawberries, cover with the top half and repeat.