SERVES 8
Ingredients
Biscuits
2 cups almond flour
Вѕ cup coconut flour
2 tablespoons palm sugar
2 teaspoons baking powder
Вѕ teaspoon salt
ВЅ cup coconut milk
6 tablespoons coconut milk, chilled
1 large egg
4 tablespoons coconut oil, melted and hot
Coconut oil for greasing muffin tins
Strawberries
2ВЅ pounds strawberries, hulled (8 cups)
ВЅ cup honey
Preparation
1.В В Adjust oven rack to upper-middle position and preheat oven to 425В°F. Grease small muffin tin. Whisk flours, four teaspoons palm sugar, baking powder, and salt together in large bowl. In separate bowl, whisk coconut milk and egg together, then stir in hot melted coconut oil until it forms small clumps. Stir coconut milk mixture into flour mixture until dough comes together and no dry bits remain.
2.В В Using a greased quarter-cup measure, scoop out and drop eight quantities of dough into eight small muffin tin spaces, spaced out about 1ВЅ inches apart. Sprinkle remaining two teaspoons palm sugar over top. Bake shortcakes until golden brown and crisp (about 15 minutes), rotating sheet halfway through baking. Transfer muffin tin to wire rack and let cool for 15 minutes. Remove biscuits from tins.
3.В В Using a potato masher, crush three cups strawberries with honey in a large bowl. Thinly slice the remaining five cups of strawberries, then stir into mashed strawberries. Let sit at room temperature until honey has dissolved and berries are juicy (about 30 minutes).
4.В В Spoon berry mixture over shortcake bottoms.
