Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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.
40MINS
Total Time
$1.28
Cost Per Serving
Ingredients
Servings
8
us / metric
Hazelnut Shortcakes
4 Tbsp
Melted Coconut Oil
as needed
Pure Vanilla Extract
1 1/2 cups
Hazelnut Flour
1/2 cup
Rice Flour
as needed
Baking Soda
Berries
1 Tbsp
Tequila
Olmeca Altos® PlataTequila
1 cup
Whipped Cream
for serving
or Coconut Cream
Nutrition Per Serving
Calories
285
Fat
19.3 g
Protein
5.9 g
Carbs
20.3 g