The Perfect Summer Sweet Treat

(that is actually easy to make)- -

When the sun’s out and berries are at their juiciest, there’s something nostalgic and just right about a simple dessert that feels a little like strawberry shortcake and a little like a French fruit tart. This one checks all the boxes: gluten-free, naturally sweetened, and just three ingredients in the base.

Here’s how to whip it up!

Almond Flour Summer Shortcake
(Gluten-free, naturally sweetened, full of fresh fruit love)

Shortcake Base

• 2 eggs

• 3 Tbsp coconut oil

• 3 Tbsp maple syrup

• 1 tsp baking powder

• 1 tsp vanilla extract

• 2 ¼ cups almond flour

Topping

• 1 cup yogurt of your choice (we used a mix of vanilla coconut and cashew yogurt)- - anything works!

• Fresh berries – strawberries, blueberries, raspberries, or whatever’s in season

How to Make It:

1. Preheat oven to 350°F.

2. In one bowl, whisk together eggs, coconut oil, maple syrup, and vanilla.

3. In another bowl, sift together almond flour and baking powder.

4. Slowly add the dry ingredients to the wet mixture and stir until just combined.

5. Grease a round baking dish (we love a rustic pie dish for this) and spread in the dough.

6. Bake for 15 minutes or until lightly golden.

7. Let it cool completely before topping.

8. Spread a generous layer of yogurt on top, then pile on the fresh berries.

9. Store in the fridge—and serve chilled for a refreshing twist!