GLUTEN FREE
Strawberry Shortcake
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A delicious gluten free strawberry shortcake recipe – made with a twist!
WHAT YOU NEED:
WHAT YOU NEED:
Almond Flour Shortcake
Eggs Avocado oil Maple syrup Vanilla Baking soda Sea salt Almond flour
WHAT YOU NEED:
WHAT YOU NEED:
Strawberry Rhubarb Compote
Water Maple syrup Strawberries Rhubarb Lemon zest
Combine the eggs, maple syrup, avocado oil, salt and baking soda in a bowl, and whisk to combine the wet ingredients.
ONE
ONE
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Add the almond flour and stir to form a sticky dough.
TWO
TWO
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Using a 1/4 cup measuring cup, add mounds of dough onto a baking sheet lined with parchment or a silicone baking mat.
THREE
THREE
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Bake shortcakes for 15 minutes, or until lightly browned and starting to crack on the tops.
FOUR
FOUR
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Add the strawberries and rhubarb, and allow to simmer stirring occasionally for about 25 minutes, until rhubarb has fully softened.
FIVE
FIVE
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Remove the sauce from heat, and stir in the lemon zest. This adds to much flavor, so I don't suggest skipping it!
FIVE
FIVE
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These layer a tangy strawberry-rhubarb compote and whipped cream onto an almond flour shortcake. A healthy way to enjoy the flavors of summer!
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OTHER RECIPES
OTHER RECIPES
Healthy Hummingbird Cake
Paleo Chocolate Cupcakes with Strawberries
Gluten Free Vanilla Cupcakes with S’mores Filling