Almond Strawberry Shortcake:

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Almond Strawberry Shortcake:

1/2 cup almonds

1 1/4 cup rolled oats

3/4 cup whole wheat pastry flour

1 1/2 teaspoons baking powder

1/2 tsp. baking soda

1/8 teaspoon sea salt (omit if using salted butter)

5 tablespoons unsalted butter or coconut oil, cut into small pieces

5/8 cup buttermilk

5 tablespoons maple syrup or honey

 

Strawberries:

6 cups strawberries

1/2 cup honey

2 Tbsp. balsamic vinegar

 

Whipped Cream Topping:

 

1 pint cream

1teaspoon pure vanilla or almond extract

4 TBSP. honey

 

Toss strawberries and sweetener gently until fruit is coated. (Use

more sweetener if fruit is tart, less if it is sweet.)

Set aside to let juices come out.

Preheat oven to 375º.

Oil 9 " X 9 " baking pan

Grind almonds and oats to meal in spice grinder.

Mix in flour, baking powder, and salt.

In mixing bowl or food processor, cut in butter until mixture

resembles coarse meal.

In separate bowl, beat milk, and sweetener together.

Add to flour mixture.

Stir gently just until mixed.

Put in cake pan.

Bake 15 minutes, or until edges and bottoms are golden.

While biscuits cool, prepare whipped cream topping in blender or

electric mixer.

Refrigerate topping if not serving immediately.

When ready to serve, split biscuits in half horizontally.

Place one half on plate.

Cover with fruit and then a layer of creamy topping.

Place other biscuit half on top.

Add a little more creamy topping and fruit.

 

 

GB