Just in time for the fresh fruits of the summer season! My shortcake recipe is high in fibre, free of refined sugars, and extremely satisfying to your sweet tooth!
Yield: 6 to 8 shortcakes
1/2 cup almond flour or almond meal
1/2 cup gluten free rolled oats
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/8 teaspoon rock salt
2 dashes of cinnamon (optional)
2 eggs, room temperature OR 2 flax eggs*
1/4 cup melted coconut oil or grass fed butter
1 tablespoon maple syrup
1/2 teaspoon almond
1/2 teaspoon vanilla extract
Flax eggs: Mix 2 tablespoon of ground flax seed with 3 tablespoons of water. Stir well, then place in the fridge to set for 15 minutes
Preheat over to 325° F.
Combine all the dry ingredients in mixing bowl. Whisk together the remaining wet
ingredients in a small bowl, then add to the flour mixture. Combine well. The dough should be quite wet. If it’s a bit fry, add a couple teaspoons of water, milk, or a milk alternative, as needed.
Using a 1/4 cup measuring cup, place balls of the batter onto a greased or lined baking sheet.
Bake for 10-15 minutes or until golden. Avoid burning. (Tip: Because I like them a bit crispy and more like a biscuit, I flip them over with a spatula after 7 minutes).
Serve with the toppings of your choice. (See some suggestions below).
Leftovers can be stored in the freezer, or in the refrigerator for about a week