Healthy Gluten Free Strawberry Shortcake
The perefect summer dessert is now healthy and gluten free!
Servings 6 shortcakes
Calories 359 kcal
For the Shortcakes:
- 1 cup almond flour
- 1 cup oat flour
- 2 eggs
- ¼ cup maple syrup
- ¼ cup unsweetened applesauce
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch salt
For the Whipped Topping:
- 1 cup heavy cream
- 3 tablespoon maple syrup
Strawberries:
- 1 pint fresh strawberries, thinly sliced
For the Shortcakes:
Preheat oven to 350 degrees
Add all ingredients to a large mixing bowl and stir to combine, until there are no more large clumps
Use a ⅓ cup measuring cup to schoop batter into greased large muffin, donut, or small bundt tins (6 servings)
Bake at 350 degrees for about 12 minutes, until edges become golden brown
Makes 6 shortcakes
For the Whipped Topping:
Add heavy cream and maple syrup to bowl of stand mixer and attach whisk attachment
Whisk until thick, soft peaks form, about 2 minutes
Assembling the Shortcakes:
Slice shortcake in half so you have a top and a bottom
Add whipped topping to bottom half, then top with sliced strawberries and top half of shortcake
Serving: 1shortcakeCalories: 359kcalCarbohydrates: 37.3gProtein: 3.3gFat: 20.2gCholesterol: 115mgSodium: 121.8mgPotassium: 192.6mgFiber: 1.7gSugar: 16.4g