Gluten Free Coconut Almond Strawberry Shortcakes Food

ALMOND COCONUT STRAWBERRY SHORTCAKES (GLUTEN- & GRAIN-FREE)

Steps:

• 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.

GLUTEN-FREE COCONUT-ALMOND STRAWBERRY SHORTCAKES

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.

ALMOND SHORTCAKES

Steps:

• Whisk 1 cup flour, 1 1/2 cups almond meal, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. In a separate bowl, whisk 2/3 cup milk, 1 egg and 1/3 cup vegetable oil, then stir in the flour mixture. Drop scoops of the dough on a parchment paper-lined baking sheet, sprinkle with sugar and bake at 475 degrees F until golden, 10 to 12 minutes. Split the shortcakes and fill with whipped cream and blackberries.

GLUTEN-FREE ALMOND COOKIES

Steps:

• Whisk the almond and coconut flours in a small bowl.
• Combine the butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth, 1 to 2 minutes. Gently fold in the sliced almonds.
• Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap the log in plastic wrap and freeze until firm, about 45 minutes.
• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Slice the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. The cookies will firm up as they cool.