Yes, it’s a dessert and yes it’s sweet. But, this Gluten-Free Chocolate Strawberry Shortcake from Elana’s Pantry is about as good as it can get in terms of using healthy ingredients. Almond flour and coconut flour make it grain-free and if you’re not a fan of agave nectar, you could probably use honey in its place. Recipes like this making eating dessert much less of a guilty pleasure.
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“One summer evening as I baked countless batches of gluten free cookies, my older son popped into the kitchen. Determined to join me in my culinary adventures, he decided to make gluten free strawberry shortcake from scratch (as in using no cookbook or recipe). The twist? He’s a chocolate lover, so he made Chocolate Strawberry Shortcake.
As you may know, Jewish mothers tend to think of their sons as geniuses, and I am no exception. I love that my 12 year old boy could whip up a recipe from scratch with no help whatsoever. I think that the boys have learned this skill (my 11 year specializes in omelets and pancakes), from hanging out with me while I cook.
My favorite thing about cooking is making mistakes. As a perfectionist, I find this very freeing. Strangely, my son created this cute little recipe on his first try. I have taught the boys to measure and write down all of the ingredients they use when cooking. This way, if they like something and it turns out well, they can make it again. Or I can make it and share it with you all…”
