It is still strawberry season here in the Pacific Northwest. The other day I picked about five pounds of those tasty, sweet early summer morsels right from our backyard patch. If you have extra berries I suggest hulling them and freezing them on a cookie sheet to use for smoothies or strawberry lemonade throughout the summer. If you have a surplus of strawberries then making jam might be a good thing. A honey-sweetened strawberry jam recipe will be up on the blog soon!
I've added a finely ground hazelnut meal to these shortcakes to boost their nutritional value. As a bonus, they're also rice-free. I use the hazelnut meal from Bob's Red Mill. You can find it on amazon.com if you would like to get it in bulk. If you can't find it, a good substitution would be to use a finely ground almond meal.
This gluten-free, egg-free shortcake recipe is actually the topping for my fruit cobblers. So yes, hint, hint, if you would like to make a peach, cherry, blueberry, or plum cobbler you can drop this biscuit dough on top of your prepared fruit in a baking pan and bake away! The sorghum flour in this recipe can be replaced with brown rice flour or a mix of brown rice flour and millet flour if need be. If you want to have "whipped cream" you can place a can of coconut milk in the fridge to chill for several hours. Open the can and remove the cream from the top to dollop onto the shortcakes. Be sure to keep the coconut cream chilled until use.
3/4 cup sorghum flour*
1/2 cup finely ground hazelnut meal
1/4 cup tapioca flour
2 tbls organic cane sugar, maple sugar, or coconut sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon sea salt
5 tbls organic palm shortening or cold unsalted butter
1/2 cup non-dairy milk (I use hemp milk)
strawberries, hulled and sliced
sprinkling of sugar
Preheat the oven to 400 degrees F.
In a medium sized bowl, add the sorghum flour, hazelnut meal, tapioca flour, sugar, baking powder, xanthan gum, and salt. Whisk together well.
Cut in the shortening or butter with a pastry knife or your fingers until pea-sized crumbs form. Add the milk and quickly stir using a fork.
Drop dough into four shortcakes using a large spoon. If desired, you can gently shape them with your hands into circular, flat biscuit shapes. Bake for 15 to 17 minutes. Cool on a wire rack.
While the shortcakes are baking, prepare your strawberries. Place the slices berries into a bowl with a sprinkling of sugar and let macerate for about 20 minutes.
Top shortcakes with berries and a dollop of coconut cream. Serves 4. Source: www.NourishingMeals.com
More berry recipes: