The Fourth of July is undoubtably the biggest cookout day of the entire year—so much so that not firing up the grill would be a crime. So the pressure is really on when you’re the one hosting, which can be challenging if you want to avoid serving gluten and dairy.
But if anyone can throw a healthy cookout that leaves guests feeling full—and not digging around for burger buns and mayo-laden potato salad—it’s Against All Grain blogger Danielle Walker. Her Paleo-friendly, no-gluten, no-dairy recipes have become so popular that she’s releasing her third cookbook, inspired by celebratory meals, in September.
But since backyard BBQ season is now, we asked Walker if she would reveal exclusively to Well+Good what she’s cooking up for Independence Day. Not only did she oblige, but she’ll also be… (wait for it…) taking over our Instagram on July 4 to show in real-time what goes into her healthy holiday feast, from apps and sides to the main meat dish (and of course, dessert).
While you’ll have to follow along to find out what’s on the menu, Walker is revealing one dish early.
Get the recipe below and be sure to follow @wellandgoodnyc and the #iamwellandgood hashtag on July 4 to join in on the fun.
Danielle Walker’s Paleo, Gluten-Free, Dairy-Free Strawberry Shortcake
1. Make the biscuits, following the recipe below. Allow to cool completely on a wire rack.
2. While the biscuits are baking, gently toss the strawberries, coconut crystals (or honey), and lemon zest together in a bowl. Refrigerate for 30 minutes to allow the juices to develop.
3. Slice the biscuits in half and serve them with the strawberries and juices. Top with the whipped coconut cream, made following the recipe below.
3 1/3 cups blanched almond flour, sifted
1/3 cup coconut flour, sifted, plus more for rolling out the dough
2 large eggs
1/4 cup honey
1/4 cup almond milk
2 tsp apple cider vinegar
1 tsp baking soda
1/2 tsp sea salt
1/3 cup palm shortening or 5 Tbsp ghee
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Place the flours, eggs, honey, almond milk, vinegar, baking soda, and salt in the bowl of a stand mixer and mix on medium until a loose dough forms.
3. Switch to a dough hook or use a pastry cutter to blend in the palm shortening, leaving pea-sized bits of the shortening visible in the dough.
4. Lightly sprinkle coconut flour on a sheet of parchment paper. Turn the dough out onto the floured surface. Gather it into a ball and form it into a 1-inch thick circle, using your palms to flatten the top.
5. Use a round cutter to make biscuits, gathering the remaining dough into a ball and repeating the process until all of it has been used up. Alternatively, hand-shape eight biscuits from the dough.
6. Place the biscuits on the prepared baking sheet.
7. Bake for 18 to 20 minutes, turning the sheet once midway through. Allow to cool slightly on wire rack before serving.
1. Place a glass or metal bowl and beaters in the freezer to chill for 30 minutes.
2. Carefully remove the coconut milk from the fridge so as not to disturb the separation of the cream from the water that has taken place. Scoop off the cream that has risen to the top and place in a chilled bowl.
3. Beat the cream on high until peaks form. If desired, drizzle in honey with the beaters running and mix until incorporated.