After my solo bike ride this morning with the rising sun, I thought another great way to greet the day: shortcake for breakfast...with ice cream.
I know the ice cream doesn't exactly fall under the breakfast of health category, BUT, who says you can't have a little fun?
Imagine for a second, the sweet faces of your children, when you offer them ice cream with or for breakfast. Oh, the joy.
Last night around 10pm I got the urge to do something with the leftover hazelnuts from last week's torte with the ladies. We had fresh berries, butter, and a little succanat, but no cream. Knowing how difficult it is to eat shortcake without cream, heaven forbid, I sent my husband for a little vanilla bean ice cream.
10:45 found us cozied up on the sofa with a movie and plates (large) of warm, moist shortcake with fresh berries, their juices and a bit of ice cream. The aha moment occurred to me then..."Wouldn't the girls get such a kick out of this for breakfast in the morning?", I said to my husband.
They loved it, and really, there is a kick of protein with the hazelnuts, so I think we should eat this more often...for breakfast, of course.
From Nourishing Traditions, my beloved best friend of a cookbook:
1.5 c crispy hazelnuts (roasted in oven at 300 until shell splits, then roughed off in a hand towel bundle)
1 c arrowroot
1/2 tsp sea salt
1/2 c butter, softened
1/2 c sucanat
1 tsp vanilla extract
3 c fresh berries
2 c whipped cream
Process hazelnuts in food processor to a fine meal. Add arrowroot, butter, salt, sucanat, and vanilla and process until well blended. Butter and flour a 12-inch French-style tart pan (I used a glass pie plate for a thicker shortcake) and press dough into the pan to make an even layer. Bake at 300 degrees for about 1/2 hour. Let cool. To serve, cut shortcake into wedges and top with fresh berries and whipped cream.