Barley Free Almond Flour Strawberry Shortcake
Total time1 hr 8 min
Prep time20 min
Cook time18 min
4.8(29)
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Learn more →Ingredients
6 servings
For the biscuits
- 2 cups almond flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 2 large eggs
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted and cooled
- 1 tsp apple cider vinegar
For the strawberries
- 1 lb fresh strawberries, hulled and sliced
- 2 tbsp honey
For the coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp maple syrup
- ½ tsp pure vanilla extract
For serving
- fresh mint leaves (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the almond flour, baking soda, and salt until evenly combined.
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