Strawberry Shortcake (paleo) (Edit recipe)

It is springtime - so of course my brain goes to fresh fruit treats!

I can’t help it. Even in Hawaii you feel the change. The days get longer, the weather a bit warmer…it’s lovely.

I love baking on weekends, but I do tend to stick to chocolate treats…can’t help myself. However this day, I wanted a more light and springy dessert. Strawberry shortcake seemed the perfect blend of freshness with a bit of something traditional yet special. Not something I make all the time. But maybe I should!

This recipe comes together super easy. One bowl and one cookie sheet. Perfection.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	100
Fat:	8 g
Carbohydrates:	8 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	285 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 6

Ingredients

Strawberries

2 cups Strawberries, Sliced
2 Tbsp Coconut Sugar

Shortcake

1.25 cups Almond Flour
1 cup Hazelnut Flour
.5 tsp Baking Soda
.5 tsp Salt
2 whole Eggs
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Pure Maple Syrup

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Strawberries
Mix in a bowl until all strawberries are coated in the sugar.
Cover and refrigerate for at least an hour.
Shortcake
Prepare cookie sheet with unbleached parchment paper, preheat oven to 350 degrees.
Mix flours, baking soda, and salt in a bowl and stir to combine.
Add the remaining ingredients and stir until well combined.
Scoop with large ice cream scoop onto cookie sheet. Flatten slightly with damp fingers.
You can top each with a 1/4 tsp of turbinado sugar for extra sweetness and crunch, but it is not necessary.
Bake for 15-16 minutes or until slightly golden brown on bottom.
Use within one day or store in fridge for up to 3 days in airtight container.