Paleo Strawberry Shortcake

- 1/2 Cup Coconut Flour*** see note in recipe

- 4 eggs

- 1 tsp Vanilla

- 3 Tbsp Raw Honey

- 5 Tbsp Coconut Oil, softened or melted

- 11/2 tsp Baking Powder

- Pinch of Salt

- Dash of Cinnamon or Nutmeg (optional)

- 2 Cups Fresh Strawberries, hulled and quartered

- 1 Tbsp Coconut Sugar (or honey)

- 1 Tbsp Lemon Juice

Preheat oven to 375 degrees

1. Mix coconut flour through cinnamon (if using) in a bowl until well combined. Don't over-mix... some lumps are ok. 

*** NOTE: The batter should be able to be "mounded" onto a cookie sheet without running into the mound next to it. If it is too runny add more flour a tablespoon at a time and mix... the most I used total was 2/3 cup flour. This depends the brand of coconut flour, not sure why. Give it some time in between mixing and adding more because the batter tends to thicken over time.

--- if you are letting the batter "rest" now would be a good time to combine the strawberries, coconut sugar, and lemon juice in a bowl. Let them sit out or in a fridge and the juices of the strawberries will start to come out and make a tasty syrup... this is called maceration and has everything to do with osmosis :)

2. Using about 2-3 Tablespoons of batter, make mounds on a cookie sheet. No need to flatten them. This recipe will make about 10 biscuits. 

3. Bake for 10-12 minutes until the top has started to brown and the middle of each biscuit is firm. Remove from the pan immediately so the bottoms don't burn and cool on a wire rack. 

4. Slice the biscuits in half and top with the strawberries before putting the top back on... or just use two biscuits since they are not very thick. ** If they turn out really flat you might not have added enough flour, or had the oven hot enough. But even if they are flat, don't throw them out.... they are still tasty! Just use two :)