Photo: Aran Goyoaga
Strawberry Shortcake...for Breakfast
Using tiny, tart, locally grown strawberries for anything other than eating out of hand or over cereal may seem crazy—until you try Aran Goyoaga's quinoa scones, which she laces with pieces of the juicy fruit. Goyoaga, the blogger behind Cannelle et Vanille and author of the forthcoming book Small Plates and Sweet Treats, makes them with ground chia seeds, quinoa flakes, brown rice flour and almond flour. They're wonderfully textured but don't overpower the delicate berries. Enjoy them with a glass of milk or bowl of yogurt for a twist on strawberry shortcake.