Halfway Healthy – GF Shortcakes

Recipe created by Sarah Holtz

Serves 10


These are mildly sweet and a fantastic substitute for scones the next day with coffee.

½ C rice flour

¾ C garbanzo bean flour

¾ C coconut flour

2 Tbsp stevia

1 Tbsp xanthan gum

2 Tbsp ground flax seeds

1 tsp baking soda

1 Tbsp baking powder

Pinch salt

8 Tbsp cold butter cut in small sections

2 tsp vanilla

2 5oz cup Greek yogurt (10 oz total)

5 oz water (I measured with the Greek yogurt cup.)


Preheat oven to 425 degrees F or 218 degrees C. Line a cookie sheet with parchment paper. Mix the first nine dry ingredients with a fork in a medium-sized bowl. With a large fork or two knives cut in butter till the mixture is coarse and crumbly. Add vanilla, Greek yogurt, and water to the bowl. Gently fold in with a spatula. Drop by large spoonfuls onto the prepared cookie sheet. (I used the spatula to separate the dough in the bowl, scoring it across making roughly 10 sections. Then, I scooped from each section so that each cake was about the same size.) These cakes bake for 15 minutes. Remove from oven and let cool 15 minutes before slicing.

Nutritional info for 1 serving

Calories 214

Fat 11 g

Saturated Fat 7 g

Cholesterol 24 mg

Sodium 301 mg

Potassium 89 mg

Carbohydrates 22 g

Fiber 6 g

Sugars 2 g

Protein 6 g

Serving Notes: Serve the sliced cake with sliced and mashed strawberries and whipped cream, also good with strawberry jam.