Tuesday, April 12, 2011

Paleo Strawberry Shortcakes

So we are in the middle of our move, so my posts are going to get a little sparse for a bit. I promise though that they will return to normal once we get settled. Another hindrance to my posting is the fact that my 2 year old dumped water on my computer. I am now without an enter key and question mark. So I will be editing my posts from my phone. Well, with all that aside, here is a fabulous recipe for some strawberry shortcakes. Strawberries just came into season here in NC, so I am happily indulging on these delicious little fruits. These almond flour biscuits are a wonderful touch and even better is if you top the whole thing with coconut milk vanilla ice cream!

Paleo Strawberry Shortcakes

Strawberries (as many as you think you need)

Wash and slice strawberries. Take about one cup of berries and blend in a blender or food processor. You can add a drizzle of honey or maple syrup if you wish. Toss the sliced berries with the pureed berries. Cover and put in the fridge.

Almond flour shortcakes

2 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking powder
1/4 cup almond or melted coconut oil
1/4 cup maple syrup or honey
2 eggs
1 tsp lemon juice

Preheat oven to 350. In large bowl beat eggs. Add syrup, oil and juice. Then add almond flour, salt and baking soda. Mix until batter is stick and well combined. Drop 1/4 blobs onto parchment lined baking sheet. Space about 1-2 inches apart. Bake for 20-25 minutes or until golden brown. Serve nice and warm covered in fresh berries. To store, place in zip top bag. And for future enjoyment, reheat the shortcakes in the toaster oven.