Almond Coconut Strawberry Shortcakes (Gluten- & Grain-Free)

I have used both blanched almond flour and coarser almond meal in this recipe, and they are both delicious. The latter is pictured here, although the former will provide a slightly lighter, more tender shortcake.

Yield: 8 shortcakes (4 servings)

Ingredients

1 cup almond flour or almond meal
2 tablespoons coconut flour (see notes)
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 (may substitute vanilla extract)
Toppings as desired: sliced strawberries; milk, whipped cream, or yogurt; slivered almonds; shredded coconut

Preheat the oven to 325 degrees F.
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.
Bake for 11-14 minutes or until golden brown. (To avoid over-browning, check a few minutes early until you know how long they take in your oven.) Serve warm or at room temperature with desired toppings. Any leftovers may be wrapped and refrigerated for up to a week. The shortcakes freeze well, too.

For those who may not have used coconut flour before, this high-fiber, gluten-free flour can be found in the natural foods section of the grocery store. (I use Bob’s Red Mill brand.) While adding exceptional moisture and texture to baked goods, coconut flour is, however, unlike any other flour. In recipes, it tends to be used in very small amounts, as it is highly absorbent. Therefore, it should not be swapped with another flour. Its flavor is quite subtle—not highly “coconutty.” If you purchase coconut flour for this recipe and are wondering what else you can do with it, I have a novel muffin recipe I’d be happy to share.