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Paleo Peach Shortcake Recipe

Paleo Peach Shortcake Photo

I really can’t stand the comparison of food to “crack.” From naming recipes with “crack” in the title to saying “those brownies/any other food item are like ‘crack’” just drives me crazy. First of all, I’m betting 99.9% of the people saying this stuff have probably never tried crack (or maybe that’s just me being naïve and hopeful?), so tell me how they’re supposed to know if that’s even true? Secondly, why the heck are we going around likening something that’s delicious to a narcotic? I get the addiction part of it but I feel like we can do better in picking our analogies, people.

Paleo Peach Shortcake Picture

That said, peaches are my summer addiction. I love all fruit (except papaya, it smells like cheesy feet to me) but peaches are like in a league of their own. If I had to pick, white peaches probably edge out yellow ones but honestly, I don’t care. I’ll take them in any shape and size; I’ll hoard the heck out of them from June until September and eat them with every meal. Latest obsession? Peach, tomato, and basil salads with burrata. Omg, I die.

Paleo Peach Shortcake Image

I’ve been wanting to make a paleo shortcake recipe for some time now and peach season seemed like the perfect excuse to finally make it happen. Sorry, strawberries, you’ve been dethroned as the go-to shortcake topping as far as I’m concerned. There’s nothing quite better than a crumbly, slightly sweet biscuit topped with coconut whipped cream and simple ripe summer peaches. You might not even need the maple syrup with the peaches if they’re ripe and juicy enough. If so, I’d suggest heating them up in small saucepot for just a few minutes to break them down a bit.

Paleo Peach Shortcake Pic

The best part about this recipe is it’s not just a shortcake recipe. Feel free to whip up the biscuits at any time for a great addition to breakfast (with some homemade butter maybe?) or leave out the vanilla and serve them savory for dinner!

Paleo Peach Shortcake Photo

Paleo Peach Shortcake Recipe

Gina Matsoukas
Paleo Peach Shortcake uses the peaches of summer for a dessert you’ll never forget. Sweet and incredible.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Paleo
Servings 4
Calories 380.5 kcal

Ingredients
  

  • 1 Cashew Meal *
  • 0.25 Tapioca Flour
  • 2 Coconut Flour
  • 1 Baking Powder
  • Kosher Salt
  • 3 Cold Coconut Oil Should be hard
  • 1 Egg
  • 1 Honey
  • 2 Non-Dairy Milk Of your choice
  • 0.5 Pure Vanilla Extract
  • 2 Peach Ripe and sliced
  • 2 Pure Maple Syrup Or honey, divided
  • Coconut Milk Full fat
  • 0.5 Pure Vanilla Extract Optional

Instructions
 

  • Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
  • Combine cashew meal, tapioca flour, coconut flour, baking powder, and salt in a medium bowl.
  • Add the cold coconut oil to the bowl and cut in with a fork until the mixture is the texture of coarse crumbs.
  • Whisk the egg, honey, non-dairy milk, and vanilla together in a small bowl.
  • Add the wet ingredients to the dry and mix until the dough comes together.
  • Drop into 4 separate rounds on the baking sheet and bake for 15 minutes until the edges and peaks are golden brown. Remove from the oven and set aside.
  • Combine the sliced peaches with the maple syrup and stir together.
  • Add the coconut cream to a small bowl with the maple syrup/honey and vanilla if using and whisk vigorously until fluffy.
  • To assemble, slice the biscuit in half. Spoon some coconut cream on the bottom, top with peaches, a bit more coconut cream then place the top of the biscuit back on and serve.

Nutrition

Calories: 380.5kcalCarbohydrates: 33.25gProtein: 7gFat: 24.5gSaturated Fat: 8.25gSodium: 9.75mgFiber: 1.5gSugar: 13.75g
Keyword Baked, Baking, Cakes, Desserts, Paleo, Paleo Desserts, Peaches
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