|Gluten Free Strawberry Shortcakes|
|photo by recipe author|
Preparation Time: 25 minutes
- 1 cup almond flour*
- 1/3 cup coconut flour
- 2/3 cup arrowroot starch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup palm shortening or butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1/4 cup honey
- 1/2 cup coconut milk**
- 2 cups freshly sliced strawberries
In a mixing bowl, combine flours, arrowroot starch, baking powder, and salt. Cut in shortening or butter until mixture is crumbly. Add in apple cider vinegar, vanilla, and honey. Slowly pour in milk until mixture forms a dough ball.
Form dough into 10 biscuits. Place on a baking sheet lined with parchment paper.
Bake at 375° F for about 20 minutes. Remove from oven and let cool completely.
Cut biscuits in half and place on serving dishes. Add a dollop of whipped cream and top with fresh strawberries.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
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