Guilt Free Strawberry Shortcake
Shared by: [email protected]
Ingredients
Directions
Preheat oven to 350 degrees. Beat the eggs with the coconut milk, maple syrup /honey and vanilla extract, until smooth. Add the coconut flour, baking soda and salt. Mix until a smooth batter forms.
Pound cake form:
Grease a loaf pan with coconut oil, and sprinkle with some coconut flour to lightly coat pan. Pour batter into the loaf pan. Bake for about 40-45 minutes, until pound cake separates from the sides of the pan and a toothpick inserted into the center comes out clean! Allow the pound cake to cool before removing it from the pan.
Bisquit Form:
Grease a muffin pan with coconut oil, and sprinkle with some coconut flour to lightly coat pan. Pour batter; bake for about 20-25 minutes
Strawberry topping:
Combine 1 lb of frozen strawberries with 1/3 cup of maple syrup in a pot over low heat. When strawberries are halfway melted, blend mixture together and return to pan. Add fresh strawberries, sliced. Heat until mixture makes a strawberry syrup.
Sweet Cream Topping
Combine mascaparone, coconut milk, whole milk yogurt in blender. Add maple syrup and vanilla. Blend. Store in fridge.