Gluten-Free Almond-Coconut Strawberry Shortcakes
Growing up, it was a tradition in my family to eat strawberry shortcake for dinner once or twice during the local strawberry season. When I was first married, I assumed this was true for everyone. I made it for dinner one night and, when my husband came home from work and I happily started serving, he thought I was joking. He actually looked in the oven, figuring I had hidden the real dinner in there!
Realizing that everyone is not satisfied with what is basically dessert for dinner, combined with my father developing a gluten intolerance, this tradition went by the wayside. Thanks to a great gluten-free alternative–and a hearty salad on the side–the tradition returned. It is an excuse to get my extended family together for a fun dinner and, with this delicious, protein-packed option, some who don’t have to eat gluten-free choose it anyway!
Traditionally, my family poured warm milk over the shortcake and piled on the berries. I now prefer topping it with Greek yogurt. Depending on your taste, you can use plain or sweetened. (Cabot’s 2% vanilla is my favorite for this. Plain Greek yogurt with maple syrup stirred in is terrific, too.) The shortcake also makes a wonderful breakfast option and is quite good eaten like a cookie.
Gluten-Free Almond-Coconut Strawberry Shortcakes:
8 shortcakes (4 servings)
I have used both blanched almond flour and coarser almond meal in this recipe, and they are both delicious. The latter is pictured above, although the former will provide a slightly lighter, more tender shortcake.
- 1 cup almond flour or almond meal
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon kosher or sea salt
- 2 eggs, room temperature
- 1/4 cup melted coconut oil or butter
- 3 tablespoons honey
- 1/2 teaspoon almond extract (could substitute vanilla extract)
- Toppings as desired: sliced strawberries; milk, whipped cream, or yogurt; slivered almonds; shredded coconut
- Preheat oven to 325 degrees.
- Combine the almond and coconut flours, baking soda, and salt in a medium bowl. Whisk together the remaining ingredients in a small bowl, and add to the flour mixture. Combine well.
- Using an ice cream scoop, scoop the batter onto a parchment paper-lined baking sheet, leaving some room for the shortcakes to expand while cooking. You will get about 8. (I figure 2 per person.)
- Bake for 11-14 minutes or until golden brown.
- Serve warm or at room temperature with desired toppings.
This recipe was shared with Recipes for My Boys Thursdays Treasures Week 36.