Paleo Shortcake Recipe
It’s strawberry week here at Mossygoat Farm and nothing says strawberries like strawberry shortcake. Shortcake, however, is usually filled with gluten and butter, neither of which my daughter and I can have. Gluten free substitute flour also tends to be really high in starch, can be high glycemic, and is grain filled. Paleo shortcake is the answer.
Paleo baking embraces coconut flour and almond flour as substitutes for the usual all purpose gluten-free baking flour. Baking with these flours can be hard to adjust to. You will notice that coconut flour recipes have a high number of eggs in them. My recipe below features 6 eggs for only 1/2 cup of coconut flour. There are several reasons for this. Coconut flour is very absorbing. Because of this, and on top of this, it is very drying. The eggs are used to counter-act this. The egg yolks provide protein and structure while the egg whites provide liquid. Because of the unique interaction between coconut flour and eggs, these recipes are often not good candidates for egg substitutes.
Coconut flour baked goods can be grittier than traditional baked goods. It is often lumpy when it comes out of the package. You should make it a habit of sifting the flour before using. Whisking the flour into the eggs also helps break apart lumps.
Enjoy the Mossygoat Farm gluten free and grain free shortcake recipe. Be sure to let us know how you like it!
You can easily print the recipe below.
First you need to preheat your oven to 350 degrees Fahrenheit. You need to grease 12 muffin cups or line them with paper liners. I use paper liners when baking with my aluminum muffin cup pan because I do not want the muffins in direct contact with the aluminum. I have a stoneware muffin pan that I grease with ghee.
You will need:
6 eggs
1/3 cup ghee (margarine or butter will work as well)
6 Tablespoons honey
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/2 coconut flour
A 12 muffin cup pan
A note about baking powder: Most baking powder is not paleo friendly and use wheat or corn starch to prevent sticking. Baking powder helps baked goods rise by reacting with liquid. I personally choose to use the small amount of corn starch in a gluten-free baking powder. However, there are paleo baking powder brands or you can simply omit that ingredient if you choose.
To make the shortcake:
Lightly beat your eggs. Add your ghee, honey, and vanilla. Whisk until smooth.
Add salt, baking powder, and coconut flour and again whisk or beat until smooth.
Scoop the batter evenly into 12 muffin cups.
Bake 20-25 minutes or until tops are lightly brown. Let cool completely before serving.
Mossygoat Farm’s Strawberry Simple Syrup recipe is not paleo because it uses sugar, but it is delicious. Only a small amount is needed for big flavor and it pairs well with this paleo shortcake.
To make a mostly-paleo Strawberry Shortcake: cut open a paleo shortcake. Combine 1 Tablespoon of strawberry simple syrup with hulled and sliced strawberries and use to top your paleo shortcake. Omit the strawberry simple syrup for a purely paleo treat. Enjoy!
Strawberry Shortcake
Ingredients
- 6 eggs
- 1/3 cup ghee
- 6 tablespoons honey
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/2 cup coconut flour
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Line a 12 cup cup muffin with paper liners
- Lightly beat eggs
- Add ghee, honey, and vanilla and wisk.
- Add salt, baking powder, and coconut flour. Wisk until smooth.
- Scoop batter evenly into the 12 muffin cups.
- Bake 20-25 minutes until the tops just begin to brown. Remove and cool completely on a wire rack before eating.
Nutrition Facts
Calories
117Fat (grams)
7.9Sat. Fat (grams)
4.3Carbs (grams)
9.3Fiber (grams)
0.2Sugar (grams)
8.9Protein (grams)
2.9Sodium (milligrams)
83Cholesterol (grams)
96