Strawberry Shortbreads, Part 1

Recently, I have discovered that I am allergic to eggs, which in my world is akin to being allergic to something as integral to my diet as coffee, water, or maybe even air. I love eggs, I have been eating them my entire life and heck! We even got chickens to grow our own eggs. This has been a shift in my life and diet that has coincided with my eliminating all grains, legumes, sugar and dairy. Needless to say, I haven’t had any desserts lately.

Just yesterday I walked through the Produce department and saw the first strawberries that have caught my eye in a long time. They were deep red and called my name so loudly that I looked around to see if anyone else heard. I promptly bought a package and could barely wait to get them washed before I popped one in my mouth. The flavor that I experienced was what I have been waiting for. A strawberry that tastes like smells like and pleases like a strawberry. This got me thinking, of course, about strawberry shortcake and with excitement I looked forward to experimenting to find a suitable egg free, grain free, dairy free substitute. Mind you, I am willing to add a little sweetener if I have to, just this once. I searched at least 40 recipes online for shortcakes before I realized that if I wanted an egg free version I was going to have to go the shortbread route.

Finally, I stumbled upon an easy recipe that contained ingredients that I already have in my pantry, but it calls for butter, sigh… So, it seems that I will need to create my own recipe that features almond and coconut flour, coconut oil, and some sort of sweetener that comes from fruit…maybe dates? I sincerely apologize if I have your mouth watering and ready for a recipe and all I am doing is teasing you with the promise (hopefully, if all goes well) of a grain free, dairy free, egg free, sugar free recipe NEXT WEEK, but the strawberries will still be good next week, maybe even better! Stay Tuned!

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