ALMOND FLOUR STRAWBERRY SHORTCAKE RECIPES
PALEO STRAWBERRY SHORTCAKE - GLUTEN-FREE PALATE
An almond flour shortcake topped with fresh strawberries and whipped cream, you're going to love how easy this Paleo Strawberry Shortcake recipe is. You can have these paleo shortcakes in the oven by the time it's done preheating.
Provided by Chrystal
Total Time 27 minutes
Prep Time 10 minutes
Cook Time 17 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- In a medium mixing bowl, combine almond flour, salt, and baking soda.
- Add eggs, oil, maple syrup, and vanilla and stir until combined.
- Using a 1/4 cup measuring cup, measure out the dough. Use your hands to form a round shortcake about 2 inches thick. Place each one onto the prepared baking sheet and press down slightly. Repeat until all dough is used.
- Bake for 15 -17 minutes or until the centers are cooked and the tops start to crack.
- Remove from the oven and allow to cool completely.
- When you're ready to serve your paleo strawberry shortcake, top each paleo shortcake with a heaping spoonful of strawberries and a dollop of whipped cream (or dairy-free whipped cream to keep it strict paleo).
- Store leftover biscuits in the refrigerator for up to two days.
Nutrition Facts : Calories 224 calories, CarbohydrateContent 6 grams carbohydrates, CholesterolContent 62 milligrams cholesterol, FatContent 20 grams fat, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1 biscuit, SodiumContent 305 grams sodium, SugarContent 3 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 17 grams unsaturated fat
ALMOND-OAT STRAWBERRY SHORTCAKES RECIPE | EPICURIOUS
We mix finely ground oats and almonds into the biscuit dough for extra texture, flavor, and nutritional value.
Provided by The Bon Appétit Test Kitchen
Total Time 1 hour
Cook Time 20 minutes
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground. Add butter; pulse until only pea-size pieces remain. Add 1/2 cup cream and 1 teaspoon vanilla; pulse until large moist clumps form. Transfer to a work surface.
- Knead until dough comes together, about 4 turns. Pat into a 4x6" rectangle. Halve lengthwise, then crosswise into thirds. Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 tablespoon sugar.
- Bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes. Set biscuits on a wire rack; let cool. DO AHEAD: Biscuits can be made 8 hours ahead. Store cooled biscuits airtight at room temperature.
- Meanwhile, combine strawberries, 1 tablespoon sugar, and Grand Marnier, if using, in a large bowl. Toss to coat. Let strawberries sit, tossing often, until juices release. Whisk 1/2 cup cream, 1/2 tablespoon sugar, and 1/2 teaspoon vanilla in a small bowl until peaks form.
- Cut warm or room-temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuit halves.
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