Blueberry Shortcake

One of our favorite family treats is Strawberry Shortcake.  As a child I remember eating this for super as well as a dessert.  The dessert was my favorite!  A warm shortcake biscuit topped with ice cream, strawberries, and whipped cream!  YUM!  However, over time, as God led me through to freedom from food addictions, the dessert was put on a shelf, not to be revisited.  Eating it as a main course, though, continued as both my husband and I grew up eating it and loved it.  Over the years, as my food sensitivities have gotten stronger, I discovered that Strawberry Shortcake was really beginning to bother my stomach.  First it turned into substituting blueberries for strawberries and almond milk for regular milk, but it didn't take long before I realized that the biscuit itself was causing me issues.  I was excited to find that Bisquick made a gluten free mix and I used that for quite awhile.  Recently, though, I found that even this was causing me to feel sick, swell, and suffer from other side affects.  So, to the drawing board I went to make my own recipe.  I tried for the first time last week using a biscuit recipe online and substituting out the white flour for quinoa and spelt.  It was a complete failure and tasted awful.  I threw the whole thing out and, frustrated, ate the Bisquick biscuits I had made for the rest of the family......and got sick.  Anyway, fast forward to today.  I thought I would try again, accept this time, I would use my own recipe out of my own head.  I was a little skeptical, but was pleasantly surprised to find that this one was edible and even tasted good enough that I was tempted to go back for seconds!  I hope you find it just has yummy as I did!


Blueberry Shortcake

2 cups brown rice flour
1 cup spelt flour
1 cup almond flour
1 tbsp. baking powder
1 tsp. salt
3 tbsp. melted butter
1 tsp. REAL vanilla
juice from 1/2 of a lemon
3 tbsp. raw honey
1 egg, beaten
1 1/2 cup original lite almond milk

Preheat oven to 425 degrees.  Mix together dry ingredients.  In a separate bowl, mix together the wet ingredients and pour into the dry ingredient mixture.  Mix together until well incorporated.  Drop 9 spoonful's onto a baking stone or baking sheet.  Place in oven and bake for 20 minutes.

Serve with blueberries, almond milk, and a sprinkle of cinnamon.

A few notes:
I thought this turned out really well, however; I may sometime try using 3 cups of brown rice flour and not use spelt flour at all as well as bumping up the vanilla to 2 tsp.  If I do this, I will definitely let you know how it turns out!  Also, if cooked on a regular baking sheet instead of a stone, you may need to grease the pan with butter or a bit of oil to keep the biscuits from sticking.  I used stoneware and it worked really well.  Bon Appetit!

 

Here is the final product!