Berry Lemon Shortcake (Paleo, Gluten-Free)

Name: Berry Lemon Shortcake (Paleo, Gluten-Free)
Ingredients: Dry ingredients:1-1/2 cups almond flour1/4 cup coconut flour1/2 teaspoon baking sodapinch of salt; 3 eggs2 lemons – zest and juice1/4 cup maple syrup1/4 cup full-fat coconut milk (or other nut milk of choice)1 teaspoon vanilla2 tablespoon coconut oil, grass-fed butter or ghee – melted; 1 cup strawberries – cut into slices1 cup fresh blueberries; 1 carton or can of full-fat coconut milk – cooled in the fridge for up to a day2-3 tablespoon pure maple syruppinch of salt

"Don’t you just love the flavors of summer? This berry lemon shortcake in mason jars is the perfect combination of summer flavors and patriotic cheer to celebrate the 4th of July this year! Summer must be our favorite season for fresh produce. While we are definitely missing our garden and fresh …..."

INGREDIENTS

•

Dry ingredients:1-1/2 cups almond flour1/4 cup coconut flour1/2 teaspoon baking sodapinch of salt

•

3 eggs2 lemons – zest and juice1/4 cup maple syrup1/4 cup full-fat coconut milk (or other nut milk of choice)1 teaspoon vanilla2 tablespoon coconut oil, grass-fed butter or ghee – melted

•

1 cup strawberries – cut into slices1 cup fresh blueberries

•

1 carton or can of full-fat coconut milk – cooled in the fridge for up to a day2-3 tablespoon pure maple syruppinch of salt

Go To Recipe

review