Ingredients

The following ingredients have 6 Servings
  • 3/4 cup light or full-fat canned coconut milk ((well shaken / stirred so no clumps remain))
  • 1 Tbsp lemon juice or apple cider vinegar
  • 1/2 tsp vanilla extract ((optional))
  • 1 cup gluten-free flour blend*
  • 1 scant cup almond flour
  • 2 Tbsp cornstarch ((non-GMO when possible // or sub arrowroot starch))
  • 3 Tbsp organic cane sugar* ((plus more for topping // or sub stevia to taste))
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 3 Tbsp coconut oil
  • 1 lb strawberries ((hulled and sliced // organic when possible))
  • 1 pinch stevia ((optional // or 1 Tbsp (12.5 g) organic cane sugar to sweeten/create a sauce))
  • Coconut Whipped Cream or Vanilla Bean Ice Cream

Instruction

  • Preheat oven to 400 degrees F (204 C) and grease a baking sheet.
  • In a measuring cup or small mixing bowl, combine coconut milk, lemon juice or apple cider vinegar, and vanilla (optional). Stir to combine and set aside.
  • To a large mixing bowl, add gluten-free flour blend, almond flour, cornstarch, organic cane sugar, sea salt, and baking powder and whisk to combine. Add the coconut oil and use a pastry cutter, whisk, or fork to "cut" the oil into the flour until small bits remain.
  • Add ¾ of the coconut buttermilk to the dry mixture and stir with a spoon to combine. You're looking for a semi-sticky dough, and you may not use all of the coconut milk. I used all but 1-2 Tbsp (as original recipe is written // adjust if altering default number of servings).
  • If your mixture looks too dry, add more coconut milk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or gluten-free flour blend. (see photo)
  • Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little gluten-free flour. Handling as little as possible, form into a 1-inch-thick disc with your hands. Then using a well-floured biscuit or cookie cutter (or narrow drinking glass), cut out circles and transfer carefully to a greased baking sheet (arranging the shortcakes so they touch - see photo). Continue, reforming dough as needed, until all of the dough is used - about 6 shortcakes (as original recipe is written // adjust if altering batch size).
  • Brush the tops of the shortcakes with coconut milk or melted coconut oil and sprinkle with a bit more cane sugar. Oil will help them form more of a crust, whereas coconut milk will help the biscuits remain a bit more moist. Both work great!
  • Bake at 400 F for 15-17 minutes or until the outside is crisp and they are beginning to brown slightly. Then increase heat to 450 F (232 C) and bake for another 3-5 minutes to brown the outside (see photo). Watch carefully and be sure not to burn.
  • During this time, you can prepare your Coconut Whipped Cream (optional) and slice your strawberries. Sprinkle strawberries with sugar or stevia to sweeten + help create a sauce (optional).
  • Remove biscuits from oven and let cool 5 minutes. Then carefully separate the shortcakes so they can cool completely. It's important to let these cool and the steam to release or they can be a bit on the moist side. Room temperature is best for serving.
  • To serve, carefully slice shortcakes in half (optional) and top with sliced strawberries and coconut whipped cream or ice cream.
  • Best when fresh. Store leftover shortcakes covered at room temperature for 3 days or in the freezer up to 1 month.