Gluten-Free Strawberry Shortcakes
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.
1/4 cup Coconut Oil
2 teaspoon Honey
2 Large Eggs
1/2 teaspoon Pure Vanilla Extract
1 1/2 cup Hazelnut Flour
1/2 cup White Rice Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1/2 pound Strawberries
1 tablespoon Olmeca Altos Plata Tequila
2 teaspoon Honey
2 tablespoon Basil Leaves
1 cup Whipped Cream
Preheat the oven to 350 degrees F or 175 degrees C. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, stir together the melted Coconut Oil, ho Honey, Large Eggs, Pure Vanilla Extract until smooth.
Fold in the Hazelnut Flour, Baking Soda, and Sea Salt until thoroughly incorporated. Transfer the bowl to the fridge for 10 minutes to cool while you make the berries.
In a medium mixing bowl, toss the hulled and thinly sliced Strawberries together with the Olmeca Altos Plata Tequila, Honey, Basil Leaves until combined. Set aside in the fridge to macerate until ready to serve.
Using an ice cream scoop, portion the batter into 8 balls. Roll them with your hands until smooth, then transfer to the baking sheet and arrange 1 inch apart. Gently press down to flatten the biscuits slightly.
Bake for about 15 minutes, until the tops are crusted and a toothpick inserted into center comes out clean. Split the biscuits width-wise and top with the strawberries mixture and a dollop of Whipped Cream.
Serve and enjoy immediately while still warm!