GLUTEN-FREE COCONUT-ALMOND STRAWBERRY SHORTCAKES

Gluten-Free Coconut-Almond Strawberry Shortcakes image

You can make a healthier version of the standard shortcake, and with this recipe you'd never suspect it wasn't the classic! Protein-packed almond flour adds a moist, buttery texture while coconut flour contributes a wonderful layer of flavor along with a boost of fiber. In place of the usual heavy cream or milk, we've swapped in Greek yogurt, which adds a nice buttermilk-like tang.

Provided by Silvana Nardone

Categories dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

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Ingredients

1 teaspoon pure vanilla extract
3 cups strawberries, rinsed, hulled and halved
1 tablespoon fresh lemon juice
2 tablespoons unsweetened shredded coconut, for sprinkling
3 tablespoons coconut sugar
Whipped coconut cream, for serving
3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits
1/3 cup almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen
One 6-ounce container plain Greek yogurt
1 1/2 cups (187 grams) tapioca flour
3 cups (435 grams) white rice flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt

Steps:

Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.
On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream.
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

Nutrition Facts : Calories 278 calorie, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 31 milligrams, Sodium 20 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 6 grams