Halfway Healthy – GF Shortcakes
Recipe created by Sarah Holtz
Serves 10
Ingredients
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.)
Method
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.