Gluten-Free Strawberry Shortcakes with Basil, Tequila and Hazelnuts
Servings 8 mini shortcakes
Ingredients
For the hazelnut shortcakes:
- ¼ cup coconut oil melted
- 2 teaspoons honey
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1½ cups hazelnut flour
- 1/2 cup white rice flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
For the berries:
- 1/2 pound strawberries hulled and thinly sliced
- 1 tablespoon Olmeca Altos Plata Tequila
- 2 teaspoons honey
- 2 tablespoons finely chopped basil leaves
- 1 cup whipped cream or coconut cream, for serving
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, stir together the coconut oil, honey, eggs and vanilla until smooth. Fold in the hazelnut flour, baking soda and sea salt until thoroughly incorporated. Transfer the bowl to the fridge for 10 minutes to cool while you make the berries.
- In a medium mixing bowl, toss the strawberries together with the tequila, honey and basil until combined. Set aside in the fridge to macerate until ready to serve.
- Using an ice cream scoop, portion the batter into 8 balls (see note). Roll them with your hands until smooth, then transfer to the baking sheet and arrange 1 inch apart. Gently press down to flatten the biscuits slightly. Bake for about 15 minutes, until the tops are crusted and a toothpick inserted into center comes out clean.
- Split the biscuits width-wise and top with the strawberries mixture and a dollop of whipped cream. Enjoy immediately while still warm.
Notes
• To make it paleo, sub coconut flour for the white rice flour. You can also sub 2 1/2 cups blanched almond flour for the hazelnut and white rice flour.
• To make it dairy-free, use coconut whipped cream.
• I made these cakes on the smaller side for both portion control and cuteness purposes. To make slightly larger, portion the batter into 6 balls. Or just serve 2 per person.