4.14.17

Nothing screams spring like a bright and creamy bite of strawberry shortcake. We’re obsessed with this cleaned up version from integrative nutritionist, Jennie Miremadi, which is grain and dairy free, but doesn’t compromise its comfort food status. If her no-junk mint-chocolate tart is any proof, this dreamy strawberry shortcakes recipe is sure to be a new fave…

Strawberry shortcake is a classic spring dessert that’s normally filled with sugar, cream and refined white flour.  I created this upgraded version so that you could enjoy this treat without making yourself feel unwell! Add it to your Easter brunch menu, or make it as an accompaniment to a special Sunday night supper.  With decadent strawberry and cream flavors and delicious almond flour shortcakes, this gluten-free, dairy-free dessert will definitely be a crowd pleaser!

Grain + Dairy Free Strawberry Shortcakes
Serves 6

Ingredients:

For the coconut whipped cream:
1 13.5 oz. can organic coconut cream
1 tsp vanilla
vanilla stevia to taste

For the strawberry shortcake:
2 cups super-fine almond flour from blanched whole almonds
1/4 cup arrowroot flour
1/4 cup + 2 Tbsp organic virgin coconut oil, melted
4 Tbsp maple syrup
2 large eggs, beaten
1 Tbsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/4 tsp Himalayan pink salt
3 cups of strawberries, sliced

Directions:

For the coconut whipped cream:

Refrigerate coconut cream overnight.

Open can and scoop out the thick, solidified coconut cream (save the clear liquid at the bottom of can for later use in your favorite smoothie recipe).

Place coconut cream in bowl of standing mixer with the whisk attachment. Add vanilla and stevia to taste. Whip coconut cream for about 3-4 minutes, or until fluffy.

Set aside for use with strawberry shortcakes.

For the strawberry shortcake:

Preheat oven to 375 degrees F.

Place almond flour, arrowroot flour, baking powder, baking soda and salt in a bowl and mix to combine.

In a separate bowl, whisk coconut oil, maple syrup, eggs and vanilla to combine.

Slowly incorporate the wet ingredients into the dry ingredients and mix until a sticky dough forms.

Place spoonfuls of dough on a parchment-lined baking sheet in 12 shortcake rounds that are each about 2 1/2-inches in diameter.

Bake shortcakes for about 15-17 minutes, or until cooked through.

Place one shortcake on a plate and layer with 1/2 cup of strawberries and 2 heaping tablespoons of coconut whipped cream.

Place an additional shortcake on top of strawberries and coconut whipped cream.

Serve and enjoy!


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