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Strawberry Shortcake {Grain-Free, Gluten-Free}

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Description

Strawberry Shortcake Recipe Type : gluten free, grain free Cuisine: dessert Author: Tara | Treble in the Kitchen Serves: 6-8 servings These shortcakes are light, airy and the perfect vehicle for a made-from-scratch sweet and tart strawberry sauce. What takes this dessert over the top? The dollop of coconut cream whipped to perfection carefully placed on top of the shortcake and berries. You may not believe it, but this refreshing summery dessert is made with only real-food ingredients, zero refined flour or sugar.

Ingredients

Scale
  • 3 cups frozen strawberries
  • 1/4 tsp lemon zest
  • Juice from half a lemon
  • 1 Tbsp coconut sugar
  • 3/4 cups coconut flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 5 eggs, slightly beaten
  • 1 tsp vanilla extract
  • 1 can full fat coconut milk (refrigerated at least 3 hours)
  • 1 tsp vanilla extract
  • 1 tsp maple syrup

Instructions

  1. For the Strawberry Sauce: Cut the strawberries in half. Combine the strawberries, lemon zest, lemon juice and coconut sugar in a bowl and set on the counter to thaw. Stir occasionally.
  2. For the Shortcake: Preheat the oven to 350. In a large bowl combine the coconut flour, salt, and baking soda. In a separate bowl, combine the coconut oil, maple syrup, eggs and vanilla. Combine the wet and dry ingredients and mix until thoroughly combined. Place 10 drops of batter onto a lined cookie sheet (a silpat or parchment paper will work). Shape the dough into round, slightly uniformed shapes. Bake at 350 for 15-20 minutes or until firm and golden brown.
  3. For the Whipped Cream: Open the can of chilled full fat coconut milk with a can opener. The cream and the water will have separated in the can. Scoop the cream into a large bowl or mixer bowl and discard the water or save for later use. Add the vanilla and maple syrup to the coconut cream and whip until desired consistency.
  4. To assemble the short cake:
  5. Split one shortcake in half. Layer with the desired amount of strawberries and coconut cream. ENJOY!

Notes

Update from January 2018 – according to the Monash University app coconut flour is not low FODMAP.
Please listen to your own body and eat the foods that make you feel the best.
3.5.3208

Find it online: https://tararochfordnutrition.com/strawberry-shortcake-low-fodmap-grain-free-gluten-free/