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Peach Almond Shortcake ~ with Coconut Whipped Cream (Paleo, GF)

 

PeachAlmondShortcake_RealYummies

Starting off the week with shortcake . . .

is always a good idea. Especially if they’re amazingly satisfying and healthy.

What’s not to love about this light summer dessert? It is a favorite of mine. I believe it was this seasonal dessert that got me liking peaches when I was a kid.

These flavorful shortcakes are SO simple, grain and gluten free, and taste even better than the shortcake I grew up with. They are moist and have the slightest sweetness to them…perfect for the dessert-ifying. Here, with the addition of sweetened peaches and coconut whipped cream, they are worthy of my top 2 desert spot!

 

Peach Almond Shortcake (Paleo, GF)
Print Recipe
Servings
12 open-faced shortcakes
Servings
12 open-faced shortcakes
Peach Almond Shortcake (Paleo, GF)
Print Recipe
Servings
12 open-faced shortcakes
Servings
12 open-faced shortcakes
Ingredients
Shortcake Biscuits
Peach Topping
Servings: open-faced shortcakes
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
  2. For the Biscuits: In a small bowl, combine almond flour, baking soda, and salt. In a medium bowl, whisk together melted butter or coconut oil and honey until smooth. Add the eggs and vanilla, whisking together until well combined. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Place dough in fridge to cool about 10 minutes.
  3. For the Peach Topping: Slice the peaches and toss with honey.
  4. Prepare the coconut whipped cream (recipe here:http://realyummieswithchris.com/recipe/coconut-whipped-cream/). Refrigerate until ready to serve.
  5. Once biscuit dough is chilled, scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot; repeat until you have made six. Place the dough balls on the parchment-lined baking sheet and gently flatten using the palm of your hand.
  6. Bake about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean.
  7. Plate warm biscuits and top with a couple of heaping spoonfuls of Peach topping and a dollop of Coconut Whipped Cream, if desired. A delightful treat for breakfast or dessert!
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4 comments

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  1. Coralyn

    OUI, OUI et re-OUI!!!

  2. Caitlin

    Thank you for this beautiful dessert. I tried it last weekend and it was a hit with my whole family. I love the recipes you are posting here. You are on my feed now.

    1. Janais

      Great info. We are most certainly attracted to this type of content. Please keep up what you are doing.

  3. Alyson Vizio

    This looks absolutely decadent. Thank you for sharing.

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