Recipe: Low-Carb Strawberry-Rhubarb Shortcake (S)

Dear Reader,

This is not a completely unique recipe but it does combine a couple of recipes from other websites in new ways. I used a modified version of the strawberry-rhubarb filling from Food52 and an only slightly modified version of Maria Mind Body Health’s biscuit mix. If you are on the Trim Healthy Mama Diet, this is an S treat.

Low-Carb Strawberry-Rhubarb Shortcake

Filling:

Ingredients:

4 stalks rhubarb, washed and cut into 1/2″ pieces

1 lb strawberries, trimmed and cut into pieces

1-2 tbsp xylitol, depending on how sweet you like it

splash vanilla

optional: lemon and/or orange zest

optional: one small piece chopped candied ginger

Directions:

Preheat oven to 400. Combine all ingredients and spread on a lightly greased cookie sheet. Bake for 20 minutes. The original recipe said it would carmelize but mine didn’t, presumably because of the lack of real sugar. But the strawberries and rhubarb will get soft and bubbly and you will have a yummy, syrupy mess.

The filling ready to bake

The filling ready to bake

The cooked filling

The cooked filling

Biscuits

Ingredients:

2 1/2 c blanched almond flour (not the same as almond meal)

1/3 c protein powder (I use egg white protein because I have a dairy-allergic child; I suspect whey protein will work the same)

2 tbsp baking powder

2 tbsp xylitol

1 tsp salt

1 tsp xantham gum

1 tsp apple cider vinegar or lemon juice

1/2 c coconut oil, softened (or if it’s summer-time, it’s probably already pretty soft)

1 c almond milk

2-4 tbsp coconut flour

Directions:

1. Preheat oven to 400 (or keep it on after making the filling) and line two cookie sheets with silicone liners or parchment paper (or grease them).

2. Ina  bowl combine the almond flour, protein powder, baking powder, xylitol, salt and xantham gum. Stir to combine.

3. Stir in vinegar and coconut oil.

4. Stir in almond milk until the mixture is smooth and uniform.

5. My biscuits have been too flat in the past so at this point I added 4 tbsp coconut flour, 1-2 tbsp at a time until it appeared thicket and more likely to keep its shape. It also seemed to produce a smoother dough.

6. With your hands, roll the dough into 10-12 balls and place them on the prepared cookie sheets. Press down with your hand.

7. Bake for 15 minutes.

Balls of dough

Balls of dough

The biscuits fresh out of the oven

The biscuits fresh out of the oven

To serve, slice the biscuits in half, top with the filling and whipped cream.

I have lots of pictures of the finished product because everyone wanted me to include theirs:

An open-faced version.

An open-faced version.

My youngest digs in. She can't eat dairy and this one is actually just a biscuit stuffed with her dairy-free ice cream.

My youngest digs in. She can’t eat dairy and this one is actually just a biscuit stuffed with her dairy-free ice cream.

Stacked up high.

Stacked up high.

Well  . . . some end up prettier than others.

Well . . . some end up prettier than others.

Yum!

Nebby

 

 

 

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