Recipe courtesy of Silvana Nardone
Recipe courtesy of Silvana Nardone
Watch how to make this recipe.
Gluten-Free Coconut-Almond Strawberry Shortcakes
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 278 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 31 milligrams
- Sodium
- 20 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 5 grams
- Protein
- 6 grams
You can make a healthier version of the standard shortcake, and with this recipe you'd never suspect it wasn't the classic! Protein-packed almond flour adds a moist, buttery texture while coconut flour contributes a wonderful layer of flavor along with a boost of fiber. In place of the usual heavy cream or milk, we've swapped in Greek yogurt, which adds a nice buttermilk-like tang.
- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 278 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 31 milligrams
- Sodium
- 20 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 5 grams
- Protein
- 6 grams
Ingredients
Gluten-Free Flour Blend:
Directions
- Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.
- On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.
Gluten-Free Flour Blend:
Yield:
About 5 1/3 cups
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
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