Updated: 9 hours ago
With the holiday season in full swing here is a healthy dessert option that the whole family can 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)
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)
Preheat oven to 350.
In a large mixing bowl, whisk together the almond flour, coconut flour, and baking powder.
In a small bowl mix almond extract, coconut milk, and maple syrup. Add to the dry ingredients and fold together.
Add the coconut oil and use your hands to mix till a crumbly dough forms.
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.
Bake shortcake in the oven for 12-15 minutes or until bottoms are golden brown. Remove and place on a cooling rack.
Slice the fresh strawberries.
Once cooled, assemble by layering the cake with coconut whipped cream and strawberries.
Breakdown per shortcake:
To get a menu plan that has recipes like this or to learn more about having a custom diet plan made for you visit: www.desirefitness.ca