A luscious summer treat. Homemade chocolate shortcake using coconut flour and wholesome ingredients, piled high with fresh strawberries and your choice of whipped cream or tangy greek yogurt.
a sprinkle of sweetener of your choice,stevia, agave nectar or coconut palm sugar
1/2cupof full-fat plain greek yogurt, or for a more traditional treat, use homemade whipped cream
Shortcake
1/4cupof coconut flour
2tablespoonsof organic cocoa powder
2tablespoonsof ground flaxseed
2tablespoonsof coconut palm sugar
1/2teaspoonof baking soda
1/4teaspoonof salt
2tablespoonsof coconut oil
1egg
1/2cupof coconut milk,this also works well with almond milk or regular milk
Instructions
Shortcake
Preheat oven to 400
Place small cast iron pan in oven while preheating (if you are using a cookie sheet, line w/ parchment paper and set aside)
Whisk all dry ingredients together
Whisk all wet ingredients together
Combine wet ingredients into dry ingredients mix well, allow batter to sit for 2-3 minutes.
Take cast iron pan out of oven, brush w/ a bit of coconut oil, scoop batter in to pan in 4 sections. Or, if using a cookie sheet scoop 4 mounds of batter onto parchment lined cookie sheet (makes 4 large shortcake)
Bake for 10-12 minutes
Cool completely and set aside
Strawberry Topping
Toss strawberries w/ a bit of stevia or NATURAL sweetener of your choice (please do not kill this nourishing treat w/ a packet of yellow, blue, or pink) allow strawberries to sit for a few minutes w/ sweetener, this will release the juices from the strawberries and make a yummy little sauce.
Arrange as you choose. (see Recipe Notes for suggestions)
Notes
Ingredient Notes There may be some unfamiliar ingredients in this recipe, I offered a few alternatives but I encourage you to purchase some of these nutritional geniuses and add them to your pantry. I will be using all of them consistently in recipes on this blog.Coconut Flour is gluten free and full of fiber. This is a great starter recipe to get yourself acquainted with this nutritional powerhouse.Although I certainly would categorize this as a dessert, this recipe is actually full of amazing nutrients like omega 3′s from the flax, tons of fiber from the coconut flour, and lauric acid from the coconut oil to name a few.Recipe Notes Typically strawberry shortcake is paired with sweet luscious whipped cream, but I use plain Greek yogurt instead. I happen to love something a little tart and creamy w/ my sweets. My great Aunt Mamie, my first real teacher in the kitchen, would always put a little dollop of sour cream on her oatmeal raisin cookies. Maybe it was a Hungarian thing, I don’t know, but it reminds me of her, so serves as both an emotional loving food memory and just a delicious tradition.If you prefer fresh whipped cream, go for it. But DO NOT use any of that “whipped topping/fat free/ really just a bucket of plastic fat that will leave you wholly unsatisfied and your body begging for more” stuffArrange however you choose. I like a tall tower of delicious goodness, if you are like me layer away as such… Put half of the shortcake/biscuit on the bottom top w/ strawberries and Greek yogurt, place the other half of the shortcake on top of berries, add more strawberries, finish w/ a dollop of Greek yogurt and a mint sprig.