Paleo Strawberry Shortcakes
Strawberries (as many as you think you need)
Wash and slice strawberries. Take about one cup of berries and blend in a blender or food processor. You can add a drizzle of honey or maple syrup if you wish. Toss the sliced berries with the pureed berries. Cover and put in the fridge.
Almond flour shortcakes
2 1/2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking powder
1/4 cup almond or melted coconut oil
1/4 cup maple syrup or honey
1 tsp lemon juice
Preheat oven to 350. In large bowl beat eggs. Add syrup, oil and juice. Then add almond flour, salt and baking soda. Mix until batter is stick and well combined. Drop 1/4 blobs onto parchment lined baking sheet. Space about 1-2 inches apart. Bake for 20-25 minutes or until golden brown. Serve nice and warm covered in fresh berries. To store, place in zip top bag. And for future enjoyment, reheat the shortcakes in the toaster oven.