Organic & Thrifty

Summer is finally here, and the bounty of fresh berries has only just begun. Every week there’s a new delicious fruit to savor, and what better way to enjoy the harvest than with a grain-free, honey-sweetened dessert?

Like many of my recipes, this started with a google search. When nothing showed up, I set out to create my own. Our family’s dietary restrictions call for using honey and no grains. It’s challenging to find good dessert recipes that include honey! It just so happens that this month, at The Nourished Kitchen, their recipe contest is highlighting the use of honey! So I’m taking the opportunity to offer this recipe!

I basically took two main recipes concepts and tweaked and merged them; one on from a website called PaleoFood.com and Sally Fallon’s recipe for Hazelnut Shortcake in Nourishing Traditions.

I was set on using hazelnut flour simply because I found a great deal on it from Azure Standard. If you haven’t checked out Azure, it’s great! They often have “bargain bin” specials, closeouts, etc. and sometimes you can get really great deals. I’m sure that almond meal would have worked just fine as well, but the hazelnut gives a rich flavor, and a very nice crumb. I cooked this in a pie plate and it worked really well. The texture of the dough is workable enough to roll out and cut into biscuits for individual shortcakes.

Here’s the recipe, with notes to follow:

Hazelnut Shortcake

Preheat the oven to 325. Lightly grease a pie plate or line a cookie sheet with parchment paper.

In a food processor, whip together:

3/4 c. butter at room temp
1/3 c. honey
1/2 tsp. liquid stevia

Add in:

3 cups hazelnut (or almond) flour
1 cup arrowroot flour
2 tsp. vanilla
1/2 tsp. almond extract
1 tsp. cinnamon
1/2 tsp. sea salt
1/2 tsp. baking soda

The dough should have the texture of sugar cookie dough (if it seems to “wet”, add a bit more arrowroot powder). If you wish to roll out the biscuits and cut them into circles (or any fun shape, for that matter!) I’d advise chilling it briefly to make it a little more workable. Otherwise, pour it into pie plate and smooth to even so it can be served in wedges.

Alternatively, this would be a great topping for a fruit cobbler. Simply use as you would in a cobbler; spreading over the fruit of choice!

Bake for about 45 minutes or until browned on top.

Notes: This is a calorie-dense dessert, and even though it’s full of nutrient-dense ingredients, if weight loss is your goal I’d suggest capitalizing on the fruit aspect of the dessert and enjoy just a sliver of the shortcake. Savor it; it goes a long way and is very filling without giving you that icky feeling!

Variations: By adding 1 tsp each of ginger and nutmeg and augmenting the honey with about half as much molasses, you get a warming grain-free gingerbread.

If you like this recipe, please go over and vote for me TODAY at The Nourished Kitchen, and check out the other honey-inspired recipes! I’m so excited to add more to my repertoire!

This recipe is also a part of Fight Back Fridays hosted by Food Renegade. I’m fighting back for nourishing summertime desserts, free of nasty refined ingredients!!!

 

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