chia almond breakfast shortcakes {with strawberries & blackberries}
author: 
recipe type: breakfast, dessert
 
honey sweetened shortcakes. makes a perfect breakfast or a wonderful summer dessert.
Ingredients
  • 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
Instructions
  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
Notes
*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.
Recipe by the sprouted life at https://thesproutedlife.com/chia-almond-breakfast-shortcakes-with-strawberries-blackberries/