The first berries of the season are in and I couldn't help but make a yummy strawberry shortcake. Since my little ladies have been suffering from allergies and are not doing I gave this recipe a whirl and added a grain free biscuit to boot.Â
note: The recipe calls for almond flour and all I had on hand was almond meal and it still came out great. Almond meal is a little more course and has been ground with the skins on and blanched flour is finer texture and has had the skins removed before being ground. Using almond meal resulted in a darker biscuit and a nuttier flavor.
Strawberry Shortcake: grain free, dairy free, unrefined sugar free
Shortcake Biscuits 2½ cups blanched almond flour ½ teaspoon baking soda ¼ teaspoon sea salt ¼  coconut oil, melted 1 tablespoon pure honey or pure maple syrup 2 large eggs ¼ teaspoon pure vanilla extract
Topping 1 pound fresh ripe strawberries (or thawed frozen berries) 1 tablespoon honey or pure Maple Syrup
Instructions:
1. Preheat oven to 350 and line a cookie sheet with parchment paper.Â
2. For the Biscuits: In a small bowl, combine almond flour, baking soda, and salt. In a medium bowl, whisk together coconut oil and honey until smooth. Add the eggs and vanilla, whisking together until well combined. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Place dough in fridge to cool about 10 minutes.Â
 3. For the Strawberry Topping: Slice the strawberries and toss with honey. If using, prepare the whipped coconut cream. Refrigerate until ready to serve.Â
 4. Once biscuit dough is chilled, scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot; repeat until you have made six. Place the dough balls on the parchment-lined baking sheet and gently flatten using the palm of your hand.Â
 5. Bake about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean. 6. Split the warm biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of whipped coconut cream, if desired. A delightful treat for breakfast or dessert!
Coconut whip Cream
Ingredients:
  2 cans (13.5-ounce) pure coconut milk, refrigerated overnight                1-2 tsp honey or pure maple syrupÂ
Insturctions:
Place a large mixing bowl in the freezer to thoroughly chill 20-30 min
Remove the cold coconut cream from the 2 cans of coconut milk and place into the chilled mixing bowl. You only want the solid cream the liquid can be saved for smoothiesÂ
Using a mixer fitted with the whisk attachment mix at high speed approximately 2–3 minutes, until fluffy and creamy. Add the honey and continue to mix until the coconut cream is light and fluffy around 1 min
















