Paleo Strawberry Shortcake

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

Method

  1. Preheat oven to 180 degrees C.
  2. In a mixing bowl add the dry ingredients; potato starch, almond flour, tapioca flour, salt, baking powder, coconut sugar and nutritional yeast. 
  3. Whisk the eggs separately, set 1 tbsp aside, then stir into the mixture.
  4. 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.
  5. Flour a surface with potato starch and handling the dough as little as possible, roll out until it’s about 1 inch high.
  6. 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.
  7. 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

  1. 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.
  2. Wash strawberries, remove stalks and slice into four slices. You can leave some the larger pieces for the top of the scone.
  3. Cut the shortcakes in half, spread or pipe cream onto the bottom half, add strawberries, cover with the top half and repeat.

 

 

Immunity March: Strawberry, Basil, Lime & Coconut Water Popsicles

This month has flown by and we hope everyone is enjoying some well-deserved rest over spring break. We have the kids home for a few weeks so we thought it was fitting to include a popsicle recipe that is perfect to make and enjoy with the family! This is our last recipe for month focusing on immunity.

Not only are these strawberry, basil, lime and coconut water popsicles beautiful, the coconut water contains lauric acid, which is anti-fungal, anti-bacterial and anti-viral. This makes it a great immune system booster that can help us fight infection!

We have some delicious recipes coming next month including a special Easter treat. Stay tuned for more details coming soon!

Strawberry, Basil, Lime & Coconut Water Popsicles (makes approx. 8)

15 minutes

INGREDIENTS

Strawberry, Basil, Lime & Coconut Water Popsicles

  • 10 strawberries from the Fruitful Day Box
  • 16 basil leaves
  • Juice of 2 limes
  • ½ cup coconut water from the Fruitful Day Box
  • Option to sweeten with honey or maple, however, usually the strawberries are sweet enough!

METHOD

Strawberry, Basil, Lime & Coconut Water Popsicles

  1. Blend all ingredients and pour into the popsicle moulds and freeze for several hours.

If you want your popsicles to look like the ones in the photograph:

  1. Pour only a little of the strawberry liquid into the popsicle mould and let it set in the freezer for several hours.
  2. Pour coconut water in to fill the mould and add a basil leaf for colour. Freeze again for several hours and then remove.