the sprouted life » a gluten free blog inspired by real food & balanced living

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  • welcome to the sprouted life!

    We are a gluten free family trying to balance real food eating & traditional food practices while still eating on a budget and living socially in an over-processed food society. This blog is intended to share: our favorite recipes, our gardening & canning experiences, our food flops (ask me about my egg-free, paleo, almond flour pancake mess) & life with two little dirt covered boys.

    all of our recipes are gluten free, many are egg-free or offer egg-free options (even though our family is no longer egg free, I still try to include egg-free options) and many are dairy free, paleo & GAPS friendly. we don't "follow one specific diet" but our cooking style is best described as "gluten free but inspired by wapf + paleo + raw + realistic."

    Welcome to the adventure we call life!

chia almond breakfast shortcakes {with strawberries & blackberries}

this is how the conversation with my 3 year old went at breakfast the other day:

brady: “mommy, there are bugs in my scone.”

me: “oh, those are just chia seeds.”

(with a look on his face, that showed he clearly didn’t believe me)

brady: it’s okay mommy, i like bugs.”

breakfast is one of the hardest meals for me to find inspiration for.  ever since my youngest son had violent reactions to eggs, our home has been pretty much egg free.  i miss eggs.  i miss how easy they were for breakfast.  so until they return to our house (which i am hopeful that they will) i keep trying new ideas to keep breakfast interesting. these yummy creations were inspired by a recipe from one of my paleo cookbooks {Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen}.  i love paleo recipes, but many of them are pretty “egg” heavy, so i try alterations to make them work.  i first made these as a dessert and then altered them again by adding more fiber for a perfectly filling, slightly sweet breakfast treat.


5.0 from 1 reviews

chia almond breakfast shortcakes {with strawberries & blackberries}
recipe type: breakfast, dessert
honey sweetened shortcakes. makes a perfect breakfast or a wonderful summer dessert.
  • 2 c. strawberries
  • 2 c. blackberries
  • 2 tsps. raw honey
  • 2 c. blanched almond flour
  • 2 Tbsp. chia seeds
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • pinch of celtic sea salt
  • 3 Tbsp. coconut oil
  • 1 tsp. vanilla
  • 2 flax seed eggs* (or 2 large free range eggs)
  • 2 Tbsp. raw honey
  1. wash, hull & slice strawberries and mix in a bowl with the blackberries and 2 tsps. of honey
  2. set aside
  3. preheat oven to 350
  4. in a bowl, combine the blanched almond flour, chia seeds, cinnamon, sea salt, baking soda & baking powder
  5. in a saucepan make 2 flax seed eggs (heat 6 Tbsp. water & wisk in 2 Tsbp. ground flax seed until mixture becomes gel like)
  6. combine coconut oil, honey, vanilla & flax egg mixture and pour over dry ingredients
  7. mix gently until ingredients are well incorporated
  8. using a ⅓c. measuring cup, scoop out ½ circle dough balls and place on a parchment lined baking sheet
  9. this recipe makes six ⅓ c. shortcakes.
  10. bake for 18-20 minutes, until light golden brown
  11. serve warm, topped with honey sweetened strawberry-blackberry mixture
*if you are making these using eggs, you can omit the baking powder. I have found that using a small amount in egg-free baked items helps them rise. **for baked goods I typically use blanched almond flour, it just cooks better. I have tried almond meal in this recipe and it works well also, the shortcake will just be a little denser.



this post was shared on: monday mania,  slightly indulgent tuesdaysfat tuesdayreal food wednesdaysallergy-free wednesdays, gluten-free wednesdayswhole food wednesdays & pennywise platter

April 29, 2012 - 9:49 pm

amanda reynolds - mmm, these sound yummy!!! do you buy your almond flour in bulk online?

April 30, 2012 - 12:48 am

sproutedlife - i do, i buy blanched Gluten Free Almond Flour in bulk from honeyville. i actually buy the 25lb box and just freeze it.

May 17, 2012 - 4:58 pm

Gabriela @ Renaissance Woman - This looks divine! I’m always looking for recipes with chia seeds. Your three year old is adorable — he sounds very supportive of your cooking endeavors. :) Have a great weekend!

June 18, 2012 - 8:27 am

blissing - I just made these and they were surprisingly good. Thanks so much! I found you by googling egg-free and grain-free.

May 16, 2013 - 7:30 pm

Casey - Super yummy, 2nd time we made them with soaked Chia Seeds (with gell, I am not a flaxfan), Soaked Almonds (self ground) and cardamon. They are going to feed the boys on a camping trip! Lucky Boys!

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