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
1/4cupof coconut flour
2tablespoonsof organic cocoa powder
2tablespoonsof ground flaxseed
2tablespoonsof coconut palm sugar
1/2teaspoonof baking soda
2tablespoonsof coconut oil
1/2cupof coconut milk,this also works well with almond milk or regular milk
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
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)
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.