Ingredients

The following ingredients have 8 Servings
  • 3 cups gluten-free flour
  • 1 cup tapioca flour
  • 3 teaspoons xanthan gum or psyllium husk
  • 2 Tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup coconut oil (soft not melted)
  • 1 cup plain non-fat Greek yogurt
  • 2 large eggs
  • 2/3 cup maple syrup
  • 1/3 cup almond milk
  • 2 cups plain non-fat Greek yogurt
  • 5 Tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla
  • 1 Tablespoon plain gelatin powder
  • Strawberries
  • Blueberries
  • Blackberries
  • Almonds (chopped)

Instruction

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl combined the gluten-free flour, tapioca flour, xanthan gum, baking powder, baking soda and salt. Fold in the soft coconut oil smashing down with a spatula to combine in the flour.
  • In a small bowl whisk together the eggs, maple syrup and 1 cup of Greek yogurt. Pour the liquid ingredients into the dry ingredients and mix together to form a dough. Add the almond milk and continue to form a dough ball.
  • Place the dough ball on the prepared baking sheet. Smash down the ball to form a flat circle. With a knife, slice into 8 triangles (like you would a pizza).
  • Bake for 20 minutes.
  • Meanwhile while the shortcake is baking make the yogurt filling. Using an electric mixer blend together 2 cups Greek yogurt, vanilla, honey or maple syrup until combined. Add the gelatin and whisk together on high for about 1 minute. Let it set in the refrigerator to harden overnight or it can be served when the shortcakes are ready. The filling is best though when it sets to thicken overnight so that step can be made ahead of time.
  • When the shortcakes is finished baking, remove it from the oven. Let it set to cool then slice each one in half. Layer each one by filling it with the prepared yogurt and topping with strawberry slices, then the top of the shortcake, then more filling followed by fresh berries, strawberries and nuts.