Gluten-Free Strawberry Shortcakes with Basil, Tequila and Hazelnuts
In case you were unsure, tequila and basil is a match made in heaven. And there’s a modest enough amount of both booze and sugar that I think these gluten-free strawberry shortcakes could also be a completely acceptable, healthy, hedonist-approved breakfast.
Total Time
40min
4.0
2 Ratings
Author: Feed Me Phoebe
Servings:
8
Ingredients
Hazelnut Shortcakes
•
1/4
cup
Melted
Coconut Oil
•
1
Tbsp
Honey
•
2
Farmhouse Eggs® Large Brown Eggs
•
1/2
tsp
Pure Vanilla Extract
•
1 1/2
cups
Hazelnut Flour
•
1/2
cup
Rice Flour
•
1/2
tsp
Baking Soda
•
1/4
tsp
Sea Salt
Berries
•
1 1/2
cups
Fresh Strawberries
, hulled, thinly sliced
•
1
Tbsp
PATRÓN® Silver Tequila
•
2
Tbsp
Fresh Basil Leaves
, sliced
•
1
cup
Whipped Cream
or Coconut Cream
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and set aside.
2.
In a large mixing bowl, stir together the Coconut Oil (1/4 cup), Honey (1/2 Tbsp), Farmhouse Eggs® Large Brown Eggs (2), and Pure Vanilla Extract (1/2 tsp) until smooth.
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