Something You May Not Know About Me…
You may not know this, but I teach cooking classes! They are not the kinds of cooking classes where there is a set menu and 20 other strangers in a class. My cooking class is the kind where the menu is specially designed for you and your likes. I love to hear what you want to cook and make a menu just for you! The menu could be different ideas for lean proteins, or make ahead meals or even healthy dessert recipes! Whatever kind of food you’d like to cook, I’m here to guide you.
I recently did a cooking class with a couple of amazing women who wanted to cook some gluten free recipes for their families. The recipes had to be delicious, of course, but also things that their kids would love. Here’s the menu we came up with:
- Mini Breakfast Quiches with an Almond Flour Crust
- Veggie Chow Mein
- Strawberry Shortcakes on Almond Flour Biscuits
Mini Breakfast Quiches
Anything mini is instantly cute! Plus, mini quiches are much more manageable for the kids. These mini breakfast quiches are also totally versatile. I used turkey breakfast sausage, spinach and cherry tomatoes in mine, but you could add any of your favorite fillings instead. These quiches can also be frozen, then thawed and reheated when you need a quick breakfast.
Veggie Chow Mein
My kids love Chinese take out and this veggie chow mein is exactly like the chow mein from one of our favorite take out places. This version can use coconut aminos for those that need a gluten free option, and it is loaded with lots of vegetables to really amp up the nutritional value. I’ve also subbed the typical sugar for monkfruit sweetener, so that this recipe is sugar free.
Strawberry Shortcakes on Almond Flour Biscuits
These Gluten Free Strawberry Shortcakes were a hit! Not only are the biscuits incredibly easy to make, but putting together the shortcakes are simple and delicious!
The almond flour biscuits are based off of a recipe from Wholesome Yum. I updated the recipe to put a sweeter spin on it by adding monkfruit sweetener and vanilla extract. These sweet biscuits would be great with just about anything, but they are especially good paired with fresh, juicy strawberries.
Macerated strawberries sounds fancy, but it’s really just sliced strawberries, with some sweetener sprinkled over the top and allowed to sit for awhile. The strawberries begin to soften and the juices start to release from the strawberries, creating a delectable, sweet syrup.
The last component to this healthified dessert is whipped cream! You can use your favorite whipped cream or you can make it at home using whipping cream, a little sweetener ,and vanilla extract. I used some store-bought whipped cream to make things a little easier on us during the cooking class.
To put the Strawberry Shortcakes together, slice the almond flour biscuit in half, then on one half of the biscuit, top with a couple of spoonfuls of the macerated strawberries and whipped cream. Top with the other half of the biscuit, then repeat the layers of strawberries and whipped cream. There you have it! A perfectly Southern Strawberry Shortcake with a healthy twist that no one will even realize!
These shortcakes are best eaten straight after making them, otherwise they can get a little soggy. Alternatively, you could set up a fun Strawberry Shortcake bar and let your family and friends make it themselves!
The ladies loved this strawberry shortcake recipe! And I am so happy to be able to share it with you on this blog post!
Also, if you’d like to book a cooking class with me in the Houston area, please DM me on my Instagram or Facebook, or send me an email. I’d love to develop a menu just for you!
An easy gluten free biscuit is used in an updated version of strawberry shortcakes. Adapted from Wholesome Yum recipe for gluten free biscuits.
- For the biscuits:
- 2 cup Almond flour
- 2 tsp Gluten-free baking powder
- 1/2 tsp Sea salt
- 2 tbsp stevia such as Pyure
- 1 tsp vanilla extract
- 2 large Eggs
- 1/3 cup coconut oil melted and cooled slightly
- 8 oz fresh strawberries
- 1-2 tbsp stevia or monkfruit sweetener
- Your Fave Whipped cream
Slice the strawberries and place in a bowl.
Sprinkle over the sweetener and mix thoroughly. Allow to sit while the rest of the dish is prepared.
Preheat the oven to 350 degrees F and place a non-stick sheet on a baking sheet.
In a large bowl, add in all the flour, baking powder, stevia/monkfruit sweetener and salt.
In a small bowl, mix together the melted and cooled coconut oil, vanilla extract and eggs.
Gently stir the wet ingredients into the flour mixture.
Using an ice cream scoop, take large tablespoons of the mixture, and place on the lined cookie shirt. Continue with the rest of the dough.
Gently flatten the scones to about 1/2 “ thick using your fingertips. Optional: Sprinkle a pinch of stevia over the top of each scone.
Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.
Halve a biscuit and place a spoonful of the strawberry mixture on one half.
Place a spoonful of whipped cream on top of the strawberries and place the other half of the biscuit on top.
Top the whole biscuit with a few more strawberry slices and an extra dollop of whipped cream.
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