Strawberry-Hazelnut Shortcakes

Ali Segersten (author) Jul 07, 2010
strawberry hazelnut shortcakes-1
Gluten-Free Strawberry-Hazelnut Shortcakes
Average Recipe
Prep Time
20 minutes
Wait Time
20 minutes
Cook Time
15 minutes
4 shortcakes

This gluten-free, egg-free shortcake recipe can also be used as a topping for fruit cobblers. If you would like to make a peach, cherry, blueberry, or plum cobbler then you can drop this biscuit dough on top of your prepared fruit in a baking dish and bake away! The sorghum flour in this recipe can be replaced with sprouted brown rice flour or a mix of brown rice flour and millet flour if need be. If you want to have Whipped Coconut Cream you can place a can of coconut milk in the fridge to chill for several hours. Open the can and remove the cream from the top to dollop onto the shortcakes. Be sure to keep the coconut cream chilled until use.

Read more about this recipe on the blog.

Strawberry-Hazelnut Shortcakes (gluten-free + vegan)

¾ cups sorghum flour
½ cups hazelnut meal
¼ cups tapioca flour
2 tablespoons maple sugar (or organic cane sugar)
2 teaspoons baking powder
¼ teaspoons xanthan gum
¼ teaspoons sea salt
5 tablespoons organic palm shortening (or cold unsalted butter)
½ cups non-dairy milk

Other Ingredients

2 cups strawberries hulled and sliced
1 tablespoons maple sugar