Summer Peach Shortcake (paleo, AIP)
Recipe type: Paleo, Autoimmune Protocol, Vegan-adaptable
Cuisine: Breakfast, Treat, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
Try this (and it's cousin, the classic strawberry rendition) for one of my favorite breakfast treats of all time. :-D
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Cut peaches/nectarines into slices/chunks, sprinkle with coconut sugar, salt, lemon juice, and cinnamon, add water and mix gently. Leave to macerate in the fridge while you make the shortcakes.
  3. Mix dry ingredients for the shortcake (first 5 ingredients), then add cold lard/fat in chunks and honey. Cut in lard with a pastry cutter until mixture reaches a dry crumble consistency.
  4. Add coconut milk and ACV. Mix well (mixture will be wetter than standard biscuit/shortcake mix, you should be able to spoon it out/drop onto parchment-lined baking tray).
  5. Spoon out six shortcakes (try not to flatten them, it's better if they're high in the middle).
  6. Bake at 450 for 12 minutes, then turn down to 350 and bake for 6-8 more minutes - shortcakes should be brown on the outside and not squishy when you touch them in the middle.
  7. Take the solid part of your coconut milk and whip it with a mixer, adding sweetener once you have solid peaks.
  8. Cut shortcakes, spoon peach mixture onto the bottom layer, spoon whipped cream on top, then put on the top layer and repeat.
  9. Eat, and enjoy this happiest of summer treats. :)
Recipe by Flash Fiction Kitchen at