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.
Our last recipe for today is one the kids are sure to love, toffee apples! This is a great one to get the kids involved in making together and we’re sure the whole family will enjoy.
Whereas traditional toffee is made with a lot of sugar and often with other unnatural flavoring agents, this recipe idea is a very simple alternative that tastes the same and can serve as a post dinner festive snack! When you’re shopping for the ingredients make sure to buy good quality honey and coconut cream with only ‘coconut kernel’ and ‘water’ on the label. Most coconut creams will contain thickeners and stabilizers such as guar gum, which you want to avoid.
We hope you and your family have a wonderful time over the festive period! We’d love to hear from you if you’ve enjoyed our special edition holiday recipes. Drop us a line anytime on [email protected] even if it’s just to say ‘hi’!
Paleo Toffee Apples
1 – 1.5 hours
- 3 apples from the Fruitful Day Box
- 1 cup of coconut milk
- 1 cup of honey
- 1 pinch of salt
- Place coconut cream, honey and salt into a heavy bottom saucepan on medium heat.
- Bring to a simmer. Once bubbles start forming you can stir to keep from bubbling over. This should take 20 – 30 minutes.
- Continue to simmer until the temperature reaches 120 degrees C on a candy thermometer.
- While the honey and coconut cream are simmering, poke your sticks into the apples – you can use popsicle sticks or actual sticks from a tree.
- Line a baking tray with baking paper for the apples to rest on.
- Once 120 degrees C is reached, remove from the heat and allow to cool to around 80 degrees C, which will be a good temperature for dipping.
- Dip the apples one by one into the toffee and then place them on their sides on the baking tray. You can also add nuts or desiccated coconut to the toffee at this point.
- Allow to set in the fridge for several hours. Some of the toffee will drip off which you can either discard or mould with your hands back onto the apple.
It’s been a few weeks since we posted our last recipe and with the first day of school around the corner, we wanted to give you some ideas to start the year on a healthy and happy note.
So have you heard of the old wives’ tale that you should eat your colors? Then you’ll love these green pancakes!
Pancakes are traditionally thought of as an unhealthy breakfast, but these are actually gluten free, sugar free, dairy free and paleo. In addition, they are great way to get spinach into what is otherwise a “treat” type meal especially for kids. Continue reading Spinach, Blueberry & Banana Pancakes