Strawberry Shortcake
Amanda StansfieldI just received my gene test results back from 23 and me. It came as no surprise that I carry the gene for celiac disease, I’ve known for years that my body doesn’t fair well with gluten. Interestingly, most people with similar DNA to mine are lactose intolerance. I also knew my body didn’t like lactose.
So for this recipe I did my homework. I can whip up a raw dessert without following direction no problem, but baking is a whole different story. I knew I wanted fluffy shortbread with a crunchy and flakey outer shell. After a couple tweaks this heavenly biscuits came out absolutely perfect.
I love they are not overly sweet (my preference). Flakey on the outside and tender on the inside. Perfect for strawberries and coconut cream but equally delicious served warm with homemade jam (hubby’s request).
This recipe is simple, uses 10 ingredients you can easily purchase and they are ready to eat in less than an hour!
I can’t wait for you to give them a try.
- 3/4 cup full fat coconut milk no guar gum if possible
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 cup gluten free flour blend I use Bob's Red Mill
- 1 cup almond flour
- 2 tbsp coconut flour
- 3 tbsp monk fruit crystals
- 1/2 tsp sea salt
- 2 tsp baking powder
- 3 tbsp coconut oil
In a measuring cup combine coconut milk, lemon juice and vanilla (optional). Stir until smooth and set aside.
Preheat oven to 400 degrees F, line a baking sheet with parchment
To a large mixing bowl, add gluten-free flour blend, almond flour, coconut flour, monk fruit, sea salt, and baking powder — whisk to combine. Add the coconut oil and using a fork "cut" the coconut oil into the flour until small bits remain.
Add the majority of the coconut buttermilk to the dry mixture and stir with a spoon to combine. You want a semi-sticky dough. (you may not use all of the coconut milk depending on the GF flour you use).(If your mixture looks too dry, add more coconut milk. If it looks too wet, add 1-2 Tbsp at a time of almond flour or gluten-free flour blend.)
Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little gluten-free flour. Form into a 1-inch-thick disc with your hands (try not to over handle). Then using a well-floured biscuit cutter (I used a narrow drinking glass), cut out circles and transfer carefully to a greased baking sheet (arranging the shortcakes so they touch. Continue, reforming dough as needed, until all of the dough is used - about 6 shortcakes depending on the size of your biscuit cutter or glass.
Brush the tops of the shortcakes with coconut milk and sprinkle with coconut sugar.
Bake at 400 F for 17 minutes or until the outside is crisp and they are beginning to brown slightly. Then increase heat to 450 F and bake for another 3-5 minutes to brown the outside. Be mindful not to burn.
Remove shortcakes from oven and let cool 5 minutes. Then carefully slide width ways so they can cool completely. It's important to let cool and allow the steam to release or they can be a bit on the moist side. Serve at room temperature and top with sliced strawberries and coconut cream or ice-cream.
- Best when fresh. Store leftovers (if you have any) covered at room temperature for up to 2 days or in the freezer for up to 1 month.
- Delicious with homemade jam.
Enjoy!