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RECIPE
12 INGREDIENTS7 STEPS40MIN

Gluten-Free Strawberry Basil Shortcakes

4.0
2 Ratings

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.
40MIN
Total Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

Hazelnut Shortcakes

1/4 cup
Coconut Oil
1 Tbsp
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

Berries

1 1/2 cups
Fresh Strawberries , hulled, thinly sliced
1 Tbsp
Olmeca Altos® PlataTequila
2 Tbsp
1 cup
Whipped Cream
for serving
or Coconut Cream

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Nutrition Per Serving

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CALORIES
285
FAT
19.3 g
PROTEIN
5.9 g
CARBS
20.3 g

Cooking Instructions

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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 melted Coconut Oil (1/4 cup), Honey (2 teaspoon), Large Egg (2), and Pure Vanilla Extract (1/2 teaspoon) until smooth.
Step 3
Fold in the Hazelnut Flour (1 1/2 cup), Rice Flour (1/2 cup), Baking Soda (1/2 teaspoon), and Sea Salt (1/4 teaspoon) until thoroughly incorporated. Transfer the bowl to the fridge for 10 minutes to cool while you make the berries.
Step 4
In a medium mixing bowl, toss the Fresh Strawberry (0.5 pound) together with the Olmeca Altos® PlataTequila (1 tablespoon), Honey (2 teaspoon), and Fresh Basil Leaf (2 tablespoon) until combined. Set aside in the fridge to macerate until ready to serve.
Step 5
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.
Step 6
Bake for about 15 minutes, until the tops are crusted and a toothpick inserted into center comes out clean.
Step 7
Split the biscuits width-wise and top with the strawberry mixture and a dollop of Whipped Cream (1 cup). Serve and enjoy immediately while still warm!

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Nutrition Per Serving
Calories
285
% Daily Value*
Fat
19.3 g
25%
Saturated Fat
7.3 g
36%
Trans Fat
0.0 g
--
Cholesterol
58.4 mg
19%
Carbohydrates
20.3 g
7%
Fiber
3.7 g
13%
Sugars
6.3 g
--
Protein
5.9 g
12%
Sodium
147.9 mg
6%
Vitamin D
0.0 µg
0%
Calcium
37.8 mg
3%
Iron
2.0 mg
11%
Potassium
159.7 mg
3%
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