Strawberry Kiwi Shortcakes, Gluten-Free
A gluten free, slightly sweet and crumbly shortcake, perfect for topping with sweet strawberries and whipped cream.
Servings: 4 people
Calories: 283kcal
Ingredients
Shortcakes
- 1/2 cup oat flour +2 tablespoons
- 1/2 cup almond flour
- 1 tablespoon arrowroot powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1 egg
- 2 tablespoons coconut oil melted
- 1/2 tablespoon honey
- 1/2 teaspoon vanilla
Topping
- 2 cups strawberries sliced
- 2 kiwis sliced
- whipped cream or coconut whipped cream
Instructions
- In a mixing bowl, add all the dry shortcake ingredients, and stir together well.
- In a small bowl, add the egg, coconut oil, honey and vanilla. Beat together quickly, not letting the coconut oil solidify.
- Add the wet ingredients to the dry, and stir until all the dry ingredients have been mixed in.
- Place the dough in the fridge for 10-20 minutes to allow the dough to stiffen.
- Preheat the oven to 350 degrees f.
- Once the dough is chilled, it will be easier to work with. Separate the dough into 4 pieces, and roll each piece into a ball.
- Bake the shortcakes for 15-18 minutes, until golden brown.
- Allow to cool, then split, and fill with sliced strawberries, kiwi, or whatever fruit you desire. I think this would be great with cherries or peaches, too!
- Top with whipped cream or coconut whipped cream, and serve immediately.
Nutrition
Calories: 283kcal | Carbohydrates: 29g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 162mg | Potassium: 323mg | Fiber: 5g | Sugar: 10g | Vitamin A: 99IU | Vitamin C: 85mg | Calcium: 71mg | Iron: 2mg