Paleo Strawberry Shortcake

Paleo Coconut Milk Whipped Cream
1 can of full fat coconut milk
2 tbsp real maple syrup
1 tbsp vanilla extract

Mix together in a glass bowl and place in the fridge uncovered for several hours to allow the milk to firm.

Paleo Shortcake
1 tbsp coconut oil
1 jar of almond butter
2 eggs
¼ cup of raw organic honey, melted
1 tbsp vanilla extract
½ tsp sea salt
1 tsp baking soda
½ cup shredded unsweetened coconut flakes

Preheat oven to 325.

Microwave the jar of almond butter and honey for about 30 seconds to soften it, and then pour the almond butter and honey into a large mixing bowl.

Add the vanilla, salt, and baking soda, and mix the batter. Add the eggs and stir by hand until smooth. 

Add in coconut flakes and continue to mix thoroughly. The batter will be very thick and sticky.

Grease a 9x9 pan or glass baking dish with 1 tbsp of coconut oil. Pour mixture into the pan and bake for 35-40 minutes.

Cut up strawberries, throw on some coconut milk whipped cream and enjoy. If you don't feel like waiting for the whipped cream to firm up, like I didn't, your strawberry shortcake will look more like the picture; with thin and runny, but still very tasty cream. 

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