Strawberry-Hazelnut Shortcakes | Nourishing Meals®
This gluten-free, egg-free shortcake recipe can also be used as a topping for fruit cobblers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishingmeals.com.
Ingredients
- 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
- 2 cups strawberries hulled and sliced
- 1 tablespoon maple sugar
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