Paleo Peach Shortcake uses the peaches of summer for a dessert you’ll never forget. Sweet and incredible.
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.
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.
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.
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!
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Paleo Peach Shortcake Recipe
Ingredients
- 1 cup Cashew Meal *
- 1/4 cup Tapioca Flour
- 2 tablespoons Coconut Flour
- 1 teaspoon Baking Powder
- pinch of Kosher Salt
- 3 tablespoons Cold Coconut Oil Should be hard
- 1 Egg
- 1 tablespoon Honey
- 2 tablespoons Non-Dairy Milk Of your choice
- 1/2 teaspoon Pure Vanilla Extract
- 2 Peach Ripe and sliced
- 2 tablespoons Pure Maple Syrup Or honey, divided
- cream from a can of Coconut Milk Full fat
- 1/2 teaspoon 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.
Notes
- if you can’t find cashew meal in the store, just process plain cashews in a food processor until fine.