3 Time published Author, Cancer Survivor, Elite Coach, Nutrition expert, Yoga Teacher, Certified Cize Instructor, Wife, Mother, and friend, Christi Silbaugh brings healthy recipes, Tips, and products that help people get and stay, happy, healthy, and cancer FREE!
Tuesday, April 17, 2012
Gluten Free Almond-Oat Strawberry Shortcakes
Strawberries are a common occurance in this house. Mostly because the Carlsbad Strawberry farm is just down the road from us and Sprouts keeps stocked with their strawberries. A lot of time I can get 2 packages for $3. Not bad! They are not "organic", but they are tasty and really easy and affordable for me to feed the crew. Tonight what started out as dinner for the 4 of us... turned into dinner for 4 of us and 3 more of Taylor's friends. Seven. Okay...Good thing I had my strawberries all ready. This dessert was simple to make and everyone loved it. Even the friends that don't usually like "gluten free food". The shortcakes are so yummy. I will be making this on a regular basis... My husband stole 2 so I didn't get one. =(
Gluten Free Almond-Oat Strawberry Shortcakes adapted from Epicurious.com
1 cup gluten free all-purpose flour (I recommend Maninis)
1/2 cup gluten free old-fashioned rolls oats (I recommend Bob's Red Mill)
1/3 cup slivered almonds
1/3 cup plus 2 tablespoons sugar, divided
2 teaspoons baking powder
6 tablespoons chilled butter, cut into small cubes
1 cup chilled heavy cream, divided
1 1/2 teaspoons vanilla extract, divided
4 cups fresh strawberries, hulled, sliced
Preheat oven to 375°. Line a baking sheet with parchment paper or foil.
Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground. Add butter, add 1/2 cup cream and 1 tsp. vanilla; pulse until large moist clumps form. Transfer to a work surface.
Knead until dough comes together. Shape into a rectangle. Halve lengthwise, then crosswise into thirds. Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 Tbsp. sugar.
Bake about 20 minutes.
Meanwhile, combine strawberries and 1 Tbsp. sugar. Toss to coat. Let strawberries sit, tossing often, until juices release.
Whisk 1/2 cup cream, 1/2 Tbsp. sugar, and 1/2 tsp. vanilla in a small bowl until peaks form.
Place your biscuits on plates. Divide whipped cream and strawberries over the top and serve.