Paleo Peach Shortcake

I really wanted some paleo dessert tonight. This recipe is pretty simple and the biscuits are versatile.

Paleo Peach Shortcake
Biscuits
-2.5 c Almond Meal
– .5 heaping teaspoon of baking powder
– .5 heaping teaspoon sea salt
– .5 teaspoon almond extract
– 1-2 Tablespoons honey or agave nectar
– .25 c coconut oil or butter, softened at room temperature
– 2 eggs
– .25 c coconut or almond milk

Preheat oven to 450 degrees F and line a cookie sheet with parchment paper.

Mix all dry ingredients in a mixing bowl.

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Add wet ingredients and mix. Drop heaping spoonfuls of batter onto parchment-lined cookie sheet.

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Bake for 8-12 minutes.

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Peach Filling
– 2 12oz packages of frozen peaches
– Ground cinnamon
– 2 teaspoons vanilla extract
– 1-2 Tablespoons honey or agave nectar (optional)
– Butter or coconut oil

Heat a little of your fat of choice. Add peaches and seasonings. Allow liquid to reduce and peaches to warm through.

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Cut prepared biscuit in half. Top with peach filling and some coconut cream if you wish (check the coconut cupcake or Super Bowl posts for coconut cream recipe!).

Enjoy!

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Published by

aliwentpaleo

My name is Ali. I love food and cooking, but I am also incredibly busy. I'm a Certified Personal Trainer, as well as a Doctoral Candidate in the History Department at USC. Follow me if you'd like some of my paleo culinary creations! All recipes property of Alicia Gutierrez-Romine

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