Gluten - Free Strawberry Shortcake

Protein-packed almond flour adds a moist buttery texture while coconut flour contributes a wonderful layer of flavour along with a boost of fiber. in place of the usual heavy cream or milk, ive swapped in greek yogurt which adds a nice buttermilk like tang

Ingredients:
3 cups strawberries, washes and halved
3 tbsp coconut sugar
1tsp fresh lemon juice
3/4 cup gluten-free flour or gluten free flour blend ( 435g riceflour, 187g tapioca flour, 123g potato starch, 1tbsp xanthan gum and 1/2 tsp salt )
1/3 cup almond flour
2 tbsp coconut flour
2tsp baking powder
6 tsbp frozen unsalted butter
6 ox greek yogurt
whipped coconut cream for serving

method:
1. place the strawberries in a bowl and sprinkle with the lemond juice and 1 tbsp sugar, gently toss and let sit for 30 minutes.
2. meanwhile, preheat the oven to 180 degrees C, in a food processor, combine the gluten free flour, almond flour, coconut flour, baking powder, salt, baking soda and 2 tbsp of coconut sugar. add the butter and pulse until coarse crumbs form.
3. add the yogurt and vanilla; pulse to combine

4. on a flour dusted piece of parchement paper, pat out the dough until about 3/4 inch thick. cut into 6 equal portions. brush tops with water and sprinkle with shredded coconut. bake until golden ( about 20 minutes: let cool on baking sheet.

to serve: split the biscuits in half; top with the strawberries and their juices and whipped cream.