Berry Shortcake

This Gluten-Free Berry Shortcake features light and fluffy almond flour biscuits layered with a medley of fresh berries and whipped cream. It's a delightful dessert perfect for warm evenings or special occasions.

Ingredients

• Almond flour - 120 grams
• Coconut sugar - 30 grams
• Baking powder - 5 grams
• Salt - 1 gram
• Unsalted butter - 30 grams (melted)
• Egg - 1 large
• Vanilla extract - 5 ml
• Mixed berries (strawberries, blueberries, raspberries) - 200 grams
• Honey - 15 grams (optional, for berries)
• Heavy cream - 120 ml
• Powdered sugar - 10 grams

Steps

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, coconut sugar, baking powder, and salt.
3. In another bowl, mix melted butter, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
5. Scoop the dough onto the prepared baking sheet to form two shortcakes, about 5 cm in diameter.
6. Bake for 15-18 minutes or until golden brown. Let them cool on a rack.
7. While the shortcakes cool, wash the mixed berries and toss them with honey if desired. Set aside.
8. In a bowl, whip the heavy cream with powdered sugar until soft peaks form.
9. To assemble, slice the cooled shortcakes in half, layer with berries and whipped cream, and top with the other half of the shortcake.
10. Serve immediately and enjoy your Gluten-Free Berry Shortcake!

Nutrition

• Calories: 420
• Protein: 7 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 18 g
• Sodium: 180 mg
• Cholesterol: 70 mg
• Total Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from mixed berries, which help fight inflammation.
• Gluten-free and made with almond flour, providing healthy fats and protein.

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