chia almond breakfast shortcakes {with strawberries & blackberries}
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
| chia almond breakfast shortcakes {with strawberries & blackberries} |
- 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
- wash, hull & slice strawberries and mix in a bowl with the blackberries and 2 tsps. of honey
- set aside
- preheat oven to 350
- in a bowl, combine the blanched almond flour, chia seeds, cinnamon, sea salt, baking soda & baking powder
- in a saucepan make 2 flax seed eggs (heat 6 Tbsp. water & wisk in 2 Tsbp. ground flax seed until mixture becomes gel like)
- combine coconut oil, honey, vanilla & flax egg mixture and pour over dry ingredients
- mix gently until ingredients are well incorporated
- using a 1/3c. measuring cup, scoop out ½ circle dough balls and place on a parchment lined baking sheet
- this recipe makes six 1/3 c. shortcakes.
- bake for 18-20 minutes, until light golden brown
- 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 tuesdays, fat tuesday, real food wednesdays, allergy-free wednesdays, gluten-free wednesdays, whole food wednesdays & pennywise platter
} and quickly found a recipe for a honey mustard salmon. now, in true jennifer fashion, i did not plan ahead and was lacking the chives, the parsley & the caraway seeds that the original recipe called for and brian really wanted a “crusted” style salmon. so we altered the recipe some and came up with an almond crusted honey mustard salmon. this recipe will definitely be added to one of our regular favorites. i served it over lemon herbed quinoa and with a side of green beans. check out the “the pure kitchen” cookbook for the actual quinoa recipe (i was missing some ingredients, so mine was just “okay”)
} it had 1,000 gluten free recipes…this couldn’t be that hard, right?
