Strawberry Coconut Shortcake

Updated: Nov 22



With the holiday season in full swing its time to get baking!


One of my families holiday traditions is our annual Christmas cookie swap. Over the last year a few family members have discovered they have food intolerances to gluten and dairy. These specific food intolerances can make baking extremely difficult since most recipes call for butter and flout. So this year I took it upon myself to make cookies that are delicious and accommodated the food restrictions. These Strawberry Coconut Shortcakes ended up being a healthy dessert cookie that the whole family could enjoy.


This strawberry coconut shortcake recipe is vegan, gluten free, refined sugar free, and a dairy free twist on a classic dessert.


As a nutrition coach I often have clients coming to me with a wide range of different food

sensitivities, intolerances, and allergies. Recipes like this are a tasty option that can be added to their custom programs, all of which are tailored to their specific needs.

Stay on track towards your fitness goal this holiday season with these light and fluffy shortcakes and indulge without the guilt that comes along with conventional baking.



Strawberry Coconut Shortcake


Prep Time: 15 mins

Cook Time: 15 mins

Makes- 6-8 (depending how big you make the cookies)

Ingredients:
  • 1 1/2 cups almond flour

  • 1/2 cup coconut flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon vanilla extract

  • 1/4 cup coconut milk

  • 4 tablespoons coconut oil

  • 3 tablespoons maple syrup

  • 1 cup fresh strawberries

  • 1 can coconut whipped cream (if not going dairy free use normal whipped cream)

​Directions:

  1. Preheat oven to 350.

  2. In a large mixing bowl, whisk together the almond flour, coconut flour, and baking powder.

  3. In a small bowl mix almond extract, coconut milk, and maple syrup. Add to the dry ingredients and fold together.

  4. Add the coconut oil and use your hands to mix till a crumbly dough forms.

  5. Flour the counter with coconut flour and roll the dough out until about 1/4 inch thick. Cut out 3 inch circles and place on a greased cookie sheet.

  6. Bake shortcake in the oven for 12-15 minutes or until bottoms are golden brown. Remove and place on a cooling rack.

  7. Slice the fresh strawberries.

  8. Once cooled, assemble by layering the cake with coconut whipped cream and strawberries.

  9. Enjoy!

Breakdown per shortcake:

Calories: 207

Carbs: 15g

Fat: 15g

Protein: 3g

Desire Fitness is a fully certified personal trainer and nutrition coach that specializes in making custom diet plans for people with food intolerances or allergies. For more information on how to have a program made for you please email info.desirefitness@gmail.com.





Tel: 780-686-9977

Email: info.desirefitness@gmail.com

9404 41 Ave NW

Edmonton, AB
 

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