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

1/4 cup

Melted Coconut Oil

1 Tbsp

Honey

2

Large 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

Tequila

Olmeca Altos® PlataTequila

2 Tbsp

Fresh Basil Leaves , sliced

1 cup

Whipped Cream

for serving

or Coconut Cream

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 Coconut Oil (1/4 cup) , Honey (1/2 Tbsp) , Large Eggs (2) , and Pure Vanilla Extract (1/2 tsp) until smooth.

Step 3

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