Gluten-Free Coconut-Almond Strawberry Shortcakes
- Level: Easy
- 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
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 10 min
Ingredients
1 teaspoon pure vanilla extract
3 cups strawberries, rinsed, hulled and halved
1 tablespoon fresh lemon juice
2 tablespoons unsweetened shredded coconut, for sprinkling
3 tablespoons coconut sugar
Whipped coconut cream, for serving
3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits
1/3 cup almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen
One 6-ounce container plain Greek yogurt
Gluten-Free Flour Blend:
1 1/2 cups (187 grams) tapioca flour
3 cups (435 grams) white rice flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
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:
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.