Isn't the smell of fresh strawberries intoxicating?!
I know strawberry season is in full swing in many parts of the US and that means one thing will be tempting a lot of you this month....strawberry shortcake.
Strawberries are a very sugary fruit and adding a heavy, sugared short cake doesn't do the waistline any favors. It's called shortcake because it's traditionally made with shortening but this recipe uses a fat that I like better and it eliminates white sugar. It's gluten free too!
This is a real treat and a great tasting version of the classic. You'll want to enjoy this one in moderation if you are on a weight loss journey. It's a perfect clean dessert to celebrate a special occasion!
1 cup almond flour or almond meal
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/8 teaspoon Himalyan sea salt
2 eggs, room temperature
1/4 cup melted coconut oil or grass fed butter
3 tablespoons honey
1/2 teaspoon almond OR vanilla extract
Blueberries (Any berries will do great)
Preheat the oven to 325 degrees F.
Combine the almond and coconut flours, baking soda, and salt in a medium bowl. Whisk together the remaining ingredients in a small bowl, and add to the flour mixture. Combine well.
Scoop the batter onto a parchment paper-lined baking sheet with an ice cream scoop leaving room in between shortcakes. You should get about 8.
Bake for 11-14 minutes or until golden brown. (Check frequently to avoid over browning)
Serve warm or at room temperature with your favorite toppings.
Wrap leftovers and store refrigerated for up to a week. The shortcakes freeze well too.
For even more health benefits, find a local strawberry picking farm and harvest your own ingredients. It's a great activity for toning your legs and glutes.
If you want more recipes like this from Danette grab her Bikini Body Recipes book.