Strawberry-Hazelnut Shortcakes | Nourishing Meals®
This gluten-free, egg-free shortcake recipe can also be used as a topping for fruit cobblers.
Ingredients
- ¾ cup sorghum flour
- ½ cup hazelnut meal
- ¼ cup tapioca flour
- 2 tablespoon maple sugar (or organic cane sugar)
- 2 teaspoon baking powder
- ¼ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 5 tablespoon organic palm shortening (or cold unsalted butter)
- ½ cup non-dairy milk
- 2 cups strawberries hulled and sliced
- 1 tablespoon maple sugar
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