Gluten-Free Strawberry Shortcakes with Basil, Tequila and Hazelnuts

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Hazelnut Shortcakes

60 mL

Melted Coconut Oil

30 g

Honey

2

Farmhouse Eggs® Large Brown Eggs

2 mL

Pure Vanilla Extract

170 g

Hazelnut Flour

70 g

Rice Flour

2 g

Baking Soda

2 g

Sea Salt

Berries

225 g

Fresh Strawberries , hulled, thinly sliced

15 mL

PATRÓN® Silver Tequila

Olmeca Altos® PlataTequila

2 g

Fresh Basil Leaves , sliced

60 g

Whipped Cream

for serving

or Coconut Cream

Cooking Instructions

HIDE IMAGES

Step 1

Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and set aside.

Step 2

In a large mixing bowl, stir together the Coconut Oil (60 mL) , Honey (15 g) , Farmhouse Eggs® Large Brown Eggs (2) , and Pure Vanilla Extract (2 mL) until smooth.

Step 3

VIEW FULL RECIPE