Strawberry Shortcake

This Strawberry Shortcake recipe is the perfect decadent treat for a social gathering, birthday or holiday celebration, or for a weekend baking adventure with your children! The fresh strawberries drizzled with raw honey brings an abundance of healing benefits, and when combined with the coconut whipped cream, it’s hard to beat. Made with clean ingredients, this is an indulgence you can feel good about having on occasion!

Strawberries are loaded with Vitamin C that helps to boost the immune system by warding off colds, flu’s, and respiratory infections. They also have high levels of phenols, which act as an anti-inflammatory which makes it an essential food for those suffering from autoimmune disorders such as asthma, chronic fatigue syndrome, fibromyalgia, rheumatoid arthritis, multiple sclerosis, restless leg syndrome, colitis, COPD, IBS, neuropathy, Crohn’s disease, lupus, guillain-barre syndrome, and Hashimoto’s thyroiditis. They are also fantastic weight loss food as they are low in calories and high in nutritional compounds that are vital for optimal health.

Honey in its raw form is a secret weapon against infectious illness. When you’re dealing with weakened immunity and feel like you’re extra susceptible to catching colds, flus, stomach bugs such as norovirus, and food poisoning, raw honey assists your body in keeping a strong first line of defense by strengthening neutrophils and macrophages so they can fight off pathogens. (It’s not yet documented by medical science that these and other white blood cells feed off of immune-stimulating phytochemicals.) These properties also make raw honey anti-inflammatory—because it inhibits pathogens from procreating and thus releasing toxins that elevate inflammation.


Strawberry Shortcake

Ingredients:

2 1/2-3 cups almond flour + more for dusting
1 cup tapioca flour
2 tsp baking powder
1/4 cup solid coconut oil
1/2 cup unsweetened almond milk
1 tsp alcohol-free vanilla extract
2 tbsp maple syrup or raw honey

For the whipped cream:

1 14-ounce can coconut cream or full fat coconut milk, chilled in the fridge overnight
2-3 tbsp raw honey

1 lb strawberries, halved, for topping

Directions:

Preheat oven to 400F. Place the almond flour, tapioca flour and baking powder in a bowl and mix with a whisk until there are no lumps. Cut the coconut oil into small pieces and place in the flour mixture. Using your fingertips, rub the oil into the flour until the mixture resembles breadcrumbs.

In a small bowl, combine the almond milk, vanilla and maple syrup/honey. Mix until uniform, then add to the flour. Mix until the dough comes together (you may need to add a bit more almond flour).

Flour a surface and roll out the dough until 1 cm thick. Using a rough cookie cutter, cut disks out
of the dough and place on a baking sheet covered with parchment paper. Place in the oven and bake for 12-15 minutes, until the biscuits have browned. Take out of the oven and let cool for 15-20 minutes.

While the biscuits are cooling, make your whipped cream. Chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes. Set aside.

Assemble the shortcakes by placing a tablespoon of whipped cream on a biscuit, followed by the strawberries. Repeat with another layer of each or leave as it is. Serve immediately.

Serves: about 14-16 single layer shortcakes and 6-8 double

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This item posted: 14-Jul-2018