Paleo Strawberry Shortcakes
Ingredients
The cakes
-
2 ½
cups
almond flour
-
⅓
cup
coconut flour
-
⅓
cup
coconut sugar
-
1
tsp
baking soda
-
½
tsp
cinnamon
-
1
tbsp
honey
-
⅓
cup
melted coconut oil
-
3
units
eggs
-
¾
tsp
sea salt
The topping (fresh)
-
1 ½
cups
fresh strawberries
-
1
tbsp
maple syrup
The topping (frozen)
-
2
cups
frozen strawberries
-
1
tbsp
maple syrup
-
1
tbsp
tapioca flour or arrowroot flour or corn starch
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- If using fresh strawberries, slice them and mix with maple syrup in a bowl. Set aside.
- For frozen strawberries, heat them with maple syrup in a pot over low heat for 4-5 minutes until softened, then mash and mix in the tapioca/arrowroot flour.
- In a bowl, combine the dry ingredients for the cakes, then add honey, coconut oil, and eggs to form a dough.
- Form six balls of dough and place them on the baking tray, flattening each to about 1 inch thick.
- Bake for 14-15 minutes, then let cool before slicing each shortcake in half.
- Fill the bottom half with the strawberry mixture and top with whipped cream or ice cream, then place the other half on top.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
150mg
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