A recipe for gluten-free strawberry shortcakes made with almond flour and coconut flour, topped with plenty of fresh-picked berries and whipped cream.
“Up, up, up.”
Softly, slowly, caressing blanket-covered feet that tuck up into the ball of child when touched. I prefer to wake up slow. I fully realize the stats and studies on the benefits of not hitting snooze, but I do not care. I plan two alarms. One to rouse me from sleep. One to actually get up to.
As such, I am the parent who quietly whispers that it’s time to get up. I let my children snuggle back into their comforter for a few minutes before I start any real demands. I climb into bed with them, kiss their soft noses, and ask about their dreams.
- 3 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 3 large eggs, lightly beaten
- 1 tablespoon heavy cream
- 2 tablespoons turbinado sugar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 4 cups strawberries, washed and cut
- 2 tablespoons sugar, honey, or maple syrup