Nothing says spring to me more than Strawberry Shortcake. It is crowd pleaser and easy to prepare. I modified this recipe from the Gluten-Free Cookbook. You can make these biscuits to go with a breakfast sandwich, soup, or strawberries and whip cream, as I did here, for a modification of the traditional Strawberry Shortcake.
Fresh Strawberry Shortcake
2 1/2 cups blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup walnut, or coconut oil
1/4 cup organic maple syrup
2 large eggs
1 tsp fresh lemon juice
Pre Heat oven to 350 degrees. Line baking sheet with parchment paper, or if you have a silpat- no lining is necessary.
In a large bowl mix ingredients until completely blended. Drop batter onto baking sheet into desired biscuit size. I made mine about 2 inches wide.
Bake for 15-20 min or until tops are golden brown and toothpick inserted into the center of the biscuit comes out clean.
Add cleaned, and sliced strawberries and organic whipping cream. Enjoy!