Grain & Dairy Free Strawberry Shortcake

 
One of the many benefits of working from home is that it gives me the chance to cook with all sorts of wonderful people and then of course, share it here on the blog. I love love love having people stop by my kitchen, and last week Mia from The Rasa Life popped by. Mia is not only a Holistic Health Coach but she’s also a classically trained chef who studied at The French Culinary Institute – talk about marrying two of my favorite interests! With her deep knowledge of nutrition and nack for whipping up something delicious, she’s built a career that focuses on helping her clients live a balanced life that encourages healthy habits.

When we chatted about what we should make we landed on a grain and dairy free strawberry shortcake recipe, something delicious minus all the bad stuff, which is her specialty. We hung out in my sundrenched kitchen, made the dessert, chatted all things wellness, then feasted on the strawberry shortcake and mmmmm, it was so good! Here’s how to make it:

RECIPE: Grain & Dairy Free Strawberry Shortcake

Grab:

Shortcake:
2 cups almond flour
1⁄2 cup coconut flour
1⁄4 cup ghee or coconut oil 1⁄4 cup honey
2 eggs
1 tsp vanilla extract
1⁄2 teaspoon baking soda Pinch of sea salt

Strawberries & Cream:
1 can full fat coconut milk (refrigerated overnight)
2-3 pints of fresh strawberries Juice of 1 lemon
Fresh mint

Make:

1. Wash and cut strawberries. Toss with lemon juice and let sit at room temperature for 1 hour. Store in fridge until ready to serve.

2. Meanwhile, prepare the shortcake. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Combine coconut flour, almond flour, baking soda and salt in a mixing bowl. In a separate bowl, whisk together eggs, honey and vanilla, then add melted ghee or coconut oil. Make sure the ghee/coconut oil isn’t so hot that it cooks the eggs. Add egg mixture into bowl with dry ingredients and mix until a dough is formed. Using an ice cream scoop, make rounds of dough and flatten with a spoon or the palm of your hand. You can shape them with a cookie cutter or a round glass. Bake for about 15 minutes or until lightly brown on the edges.

3. Make the coconut whipped cream. Throw egg beaters or whisk and stainless steel mixing bowl in the freezer for about 10 minutes before starting. When you open the coconut milk, it should have separated into a solid cream and a liquid. Reserve the liquid for smoothies and add the cream to the mixing bowl. Use a stand mixer or egg beaters to whisk on high for about 30 seconds, then slowly add in vanilla. Continue to whisk for another minute or two until it thickens. Keep in an airtight container in the fridge for 1-2 weeks.

4. When ready to serve, place shortcake on the bottom of a plate, top with a spoonful of strawberries, coconut whipped cream and a spring of fresh mint.

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