GLUTEN FREE

Strawberry Shortcake

A delicious gluten free strawberry shortcake recipe – made with a twist!

WHAT YOU NEED:

Almond Flour Shortcake Eggs Avocado oil Maple syrup Vanilla Baking soda Sea salt Almond flour

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

Add the almond flour and stir to form a sticky dough.

TWO

Using a 1/4 cup measuring cup, add mounds of dough onto a baking sheet lined with parchment or a silicone baking mat.

THREE

Bake shortcakes for 15 minutes, or until lightly browned and starting to crack on the tops.

FOUR

Add the strawberries and rhubarb, and allow to simmer stirring occasionally for about 25 minutes, until rhubarb has fully softened.

FIVE

Remove the sauce from heat, and stir in the lemon zest. This adds to much flavor, so I don't suggest skipping it!

FIVE

These layer a tangy strawberry-rhubarb compote and whipped cream onto an almond flour shortcake. A healthy way to enjoy the flavors of summer!