Summer Peach Shortcake (paleo, AIP)

Peaches sitting on the lea

Brightly shining merrily

Ripe and fresh picked off the tree

Stone fruit summer fantasy

Eat them with some hot brewed tea

Bake with cobblers, pies, and ghee

Make into a jubilee

Or better yet go wild and free

With a cream and biscuits spree

Splash syrup there for all to see

Peach shortcake fit for royalty

Summer Peach Shortcake (paleo, AIP)

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Try this (and it's cousin, the classic strawberry rendition) for one of my favorite breakfast treats of all time. 😀

Author: Julie Hunter

Recipe type: Paleo, Autoimmune Protocol, Vegan-adaptable

Cuisine: Breakfast, Treat, Dessert

Serves: 6

Ingredients

• 1 c Otto's cassava flour
• 1 c tigernut flour
• 1 tsp grassfed gelatin (omit or sub agar agar for V)
• ½ tsp baking soda
• ½ tsp sea salt
• 6 tb cold leaf lard (or coconut oil for V)
• 2 tb honey (use maple syrup or coconut sugar for V) (optional, depending on sweetness preference)
• 1 - 1.25 c coconut milk or water
• 1 tsp vanilla (optional)
• 1 tb apple cider vinegar
• 
  
• 3 ripe peaches and/or nectarines
• 1 tb coconut sugar (optional)
• 3 - 4 tb water (helps peaches macerate and create a sauce)
• 1 tsp cinnamon
• 1 tsp lemon juice
• ⅛ tsp of sea salt
• 
  
• 2 chilled cans of full-fat coconut milk for coconut whipped cream
• 1 tb honey (maple syrup for V)

Instructions

1. Preheat oven to 450 degrees Fahrenheit.
2. Cut peaches/nectarines into slices/chunks, sprinkle with coconut sugar, salt, lemon juice, and cinnamon, add water and mix gently. Leave to macerate in the fridge while you make the shortcakes.
3. Mix dry ingredients for the shortcake (first 5 ingredients), then add cold lard/fat in chunks and honey. Cut in lard with a pastry cutter until mixture reaches a dry crumble consistency.
4. Add coconut milk and ACV. Mix well (mixture will be wetter than standard biscuit/shortcake mix, you should be able to spoon it out/drop onto parchment-lined baking tray).
5. Spoon out six shortcakes (try not to flatten them, it's better if they're high in the middle).
6. Bake at 450 for 12 minutes, then turn down to 350 and bake for 6-8 more minutes - shortcakes should be brown on the outside and not squishy when you touch them in the middle.
7. Take the solid part of your coconut milk and whip it with a mixer, adding sweetener once you have solid peaks.
8. Cut shortcakes, spoon peach mixture onto the bottom layer, spoon whipped cream on top, then put on the top layer and repeat.
9. Eat, and enjoy this happiest of summer treats. 🙂

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This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.