A delicious gluten-free strawberry shortcake recipe – made with a twist! These layer on a tangy strawberry-rhubarb compote and whipped cream onto an almond flour shortcake. A mindful way to enjoy the flavors of summer!
Ingredients:
Almond Flour Shortcakes
- Eggs
- Maple Syrup (sub honey or date syrup)
- Avocado Oil (or sub-melted coconut oil)
- Vanilla
- Sea Salt & Baking Soda
- Almond Flour (blanched)
Strawberry Rhubarb Compote:
- Maple Syrup
- Rhubarb, thinly sliced
- Strawberries, sliced
- Lemon Zest
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