Berry Season – Recipes

I love this time of year when all the berries are in season.  Bright red strawberries, deep blue blueberries, soft ripe raspberries…nothing beats them!

While they are delicious plain, sometimes it’s fun to have recipes to serve them with.  In our these, these are the two go-to recipes: Shortcake and Ice Cream.  Both are free of refined sugar and gluten.  The shortcake is dairy free and the ice cream can be made without dairy as well if you choose.


1 1/2 cups almond flour

2 T coconut flour

1/2 tsp salt

1 tsp vanilla

1/3 – 1/2 cup honey

4 eggs

Combine all ingredients in your blender and blend on high for 2 minutes.  Pour into a large jelly roll pan lined with parchment paper.  Bake for 15-20 minutes until the top is lightly browned.  Cool before removing from the pan.  Serve topped with lots of fresh berries.


Ice Cream

1 quart heavy cream (raw is best, avoid ultra-pasteurized) or 2 cans full-fat coconut milk

3 egg yolks

1/2 cup maple syrup

1/2 tsp salt

1 T vanilla

1 tsp mint extract (optional)

Whisk ingredients together and pour into your ice cream maker following the instructions on how long to let it chill.



About Elizabeth

Elizabeth enjoys life as a wife and stay-at-home mom to her two daughters, 3-year-old Evelyn and 1-year-old Annabelle. She is passionate about home birth, breastfeeding, cloth diapering, attachment parenting, alternative medicine, crafting, and healthy eating. She and her husband are in the process of a local trans-racial adoption.
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