Almond Flour Strawberry Shortcake

The grain-free strawberry shortcake is a nice, light alternative to the traditional. It's made with biscuit-like shortbread, a heavenly strawberry cream sauce, and of course, fresh strawberries. This is the perfect dessert for a hot day.

ALMOND FLOUR STRAWBERRY SHORTCAKE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE SHORTBREAD:

• 1/2 cup potato flour or arrowroot flour
• 1/4 cup tapioca starch
• 3/4 cup almond meal, cashew meal, or sunflower meal
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon stevia
• 1 tablespoon pure maple syrup
• 1/3 melted coconut oil
• 1/3 cup almond, coconut, or rice milk

FOR THE STRAWBERRY CREAM SAUCE:

• 3/4 cup soaked, raw cashews
• 3 pitted dates
• 6 large strawberries
• 1/8 teaspoon pure stevia powder
• 2-3 tablespoons non-dairy milk of choice
• 2 cups fresh strawberries

PREPARATION

TO MAKE THE SHORTBREAD:

1. Preheat oven to 375°F.
2. Mix all ingredients in a mixing bowl.
3. Drop large spoonfuls of batter onto a greased baking sheet to form the “biscuits.”
4. Bake for 12 minutes.

TO MAKE THE STRAWBERRY CREAM SAUCE:

1. Soak 3/4 cup raw cashews for 1 hour in filtered water. Drain and rinse when fully soaked.
2. Place all ingredients in a blender and blend until smooth.
3. Pour over the shortcake.

http://www.onegreenplanet.org/vegan-recipe/almond-flour-strawberry-shortcake/