Ingredients
Scale
For the biscuits
- 1½ cups blanched almond flour
- ½ cup arrowroot flour
- ¼ cup coconut flour
- ½ tsp baking soda
- 1/8 tsp sea salt
- 1 tsp maple sugar (or sub coconut sugar)
- 5 Tbs cold coconut oil
- 2 large eggs
- ½ tsp apple cider vinegar
- 1 Tbs almond milk
For the whipped cream
- The fat/cream of 2 13.5 oz cans coconut milk (the solid white substance at the top of the can)
- 1 Tbs maple syrup
For the Berries
- 2 cups chopped berries of choice! (I used a mix of cherries, strawberries and blueberries)
Instructions
- Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
- In a large bowl, whisk together the dry ingredients. Cut in the coconut oil with a fork, until it forms small clumps.
- In a small bowl, whisk together the eggs and apple cider vinegar. Using your hands, mix the egg mixture into the coconut oil-flour mixture. Kneed until the dough is mixed, but it is OK if there are coconut oil clumps!!! That is what makes the biscuits flaky.
- Divide the dough into 6 even portions. Form each portion into a ball and place on the baking sheet. Flatted each one out half way with the palm of your hand.
- Using your fingers, lightly coat the biscuits with the almond milk. Bake for 22-25 minutes. Let cool fully on a wire rack.
- To make the whipped cream, place the coconut cream and maple syrup in the bowl of an electric mixer. Whip on high speed until stiff peaks form and cream becomes light and fluffy.
- To assemble the shortcakes, place a biscuit on a plate, top with some coconut whipped cream, cover with berries. Repeat with the rest of the biscuits. Enjoy!
Nutrition
- Serving Size: 6