Don't you just love the intoxicating smell of fresh strawberries?!
Strawberries are a very sugary fruit and adding a heavy, sugared short cake doesn’t do the waistline any favors. It’s called shortcake because it’s traditionally made with shortening but this recipe uses a fat that I like better and it eliminates white sugar. It’s gluten free too!
This is a real treat and a great tasting version of the classic. You’ll want to enjoy this one in moderation if you are on a weight loss journey. It’s a perfect clean dessert to celebrate a special occasion!
INGREDIENTS
-1 cup almond flour or almond meal-2 tablespoons coconut flour
-1/2 teaspoon baking soda
-1/8 teaspoon Himalyan sea salt
-2 eggs, room temperature
-1/4 cup melted coconut oil or grass fed butter
-3 tablespoons honey
-1/2 teaspoon almond OR vanilla extract
TOPPING IDEAS
-Sliced strawberries
-Blueberries (Any berries will do great)
-Coconut Whipped Cream
-Greek Yogurt
-Slivered Almonds
-Chopped Walnuts
-Shredded Coconut
DIRECTIONS
-Preheat the oven to 325 degrees F.
-Combine the almond and coconut flours, baking soda, and salt in a medium bowl. Whisk together the remaining ingredients in a small bowl, and add to the flour mixture. Combine well.
-Scoop the batter onto a parchment paper-lined baking sheet with an ice cream scoop leaving room in between shortcakes. You should get about 8.
-Bake for 11-14 minutes or until golden brown. (Check frequently to avoid over browning)
-Serve warm or at room temperature with your favorite toppings.
-Wrap leftovers and store refrigerated for up to a week. The shortcakes freeze well too.
Try this out for the weekend!
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