Gluten Free Shortcake -Berry Topping

I had Matt go to the store and try on jeans. Proud to say he is down to wearing 34″ x 32″

I also found out 2 of my friends are meeting us in Sydney for New Years. ROCK ON!

AND we found out we don’t start teaching till a week later in January which means we get to snowboard for a week in Japan after our month trip to New Zealand / Australia. Life is SO good!

Now to what you came here for….

Of course my goal is now is to make things we love, just healthier versions. I don’t think this is exactly healthier because it is gluten free but I made it different than it was listed on the box which (original recipe). Mine is healthier than that and turned out delish so I wanted to share.

Shortcake:

1 1/4 C Gluten free Bisquick

4oz Cinnamon Applesauce

1 Egg

1 t Vanilla

2 T honey

2 T Almond Milk

2 T Flaxseed (optional)

I may or may not have measured out the vanilla honey and almond milk. I have a tendency to just pour till I get the desired consistency. You want the dough to be similar to the texture of biscuits. So please adjust accordingly.  Mix together, spray pan with pam and drop dough into 6 biscuit looking things and bake at 425 for 10-12 mins or till brown.

gluten free-1

Topping:

12 oz bag frozen fruit (I used cherry, blueberry, strawberry, raspberry, blackberry)

Put frozen fruit in a sauce pan on the stove with a few tablespoons of water and simmer. Put in food processor or blender to make sauce.

Cut shortcake in half and pour fruit mixture over shortcake. ENJOY!

gluten free shortcake-2

For dinner we had mushrooms, peppers, tilapia and a salad so I thought I would share pictures.  Basically we are trying to add more veggies and color to our diet and it has been very successful so far.

Author: admin

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