Paleo Strawberry Rhubarb Shortcake

For two years now, our office has participated in a CSA from Cider Hill Farm in Amesbury, MA. Cider Hill is one that is near and dear to my heart because my Aunt Karen and Uncle Glenn are the Farmers (check out their fan page)! Each week during the CSA, I am going to make a Paleo dish using items from our share! Yay!

This past week I was tickled to find two of my favorite things in our share…strawberries and rhubarb! Short story: when my cousins and I were younger, we would often disappear on the farm (don’t be alarmed -our parents always knew where to find us), belly-down in the strawberry patch! Usually with a strawberry in each hand, and leftovers all over our faces! It is safe to say that strawberries and I have had a very successful long-term relationship.

So for our first recipe, here is a Paleo version of a summertime favorite…with a twist!

Strawberry Rhubarb Shortcake

Biscuits
2 ½ cups Almond Meal from Trader Joe’s
½ teaspoon Celtic sea salt
½ teaspoon baking soda
¼ cup Coconut Oil
2 eggs
1 tablespoon agave nectar

1. In a medium bowl, combine almond flour, salt, and baking soda.
2. Melt Coconut Oil (put the container in warm water).
3. In a large bowl, blend together coconut oil, eggs, and agave.
4. Stir the dry ingredients into the wet until a nice dough forms.
5. Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick.
6. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth.
7. Using a spatula, transfer biscuits to a parchment-lined baking sheet.
8. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges.
   

   Ta Da!

This recipe was adapted from the biscuit recipe on Elana’s Pantry (one of my favorite websites/blogs on the planet).

Strawberry Rhubarb Sauce

7 Rhubarb Stalks
3/4 cup of water
1/8 cup of coconut oil
1½ teaspoon agave
1 quart of strawberries

1. Cut the ends off of the Rhubarb, then cut the stalks in half.
2. Put stalks, water, and melted coconut oil and agave in pan.
3. Bring water to a boil, then to a simmer.
4. Simmer for about 10-15 minutes, or until the rhubarb begins to break apart and become stringy.
5. While the rhubarb is simmering, take the strawberries and slice them.
6. Put strawberries in a mixing bowl.
7. Once the rhubarb mixture is done, add it to the strawberries, and stir.

I like to cut the biscuit in half and place the Strawberry Rhubarb Sauce over the top of it. My roommate, Julie, likes to keep it whole and put the sauce over it. You should do whatever puts the biggest smile on your face. The final step…eat it and enjoy!

The Final Product!

With Love,

Sarah