Strawberry Shortcake Paleo
When I first began to learn about the value of eating the Paleo way of eating, I searched for a shortcake that would taste like a real shortcake. I found one and do like to share it with you each summer season when strawberries and shortcake are such a fun addition to a quick meal.
By the way, we are still eating Paleo, which I now call Fabufit Paleo with my few adjustments made over the years and have had such very good results.
This recipe is taken and adapted from Allison Jordan at TheSproutingSeed.com
- 1/2 C Coconut Flour
- 1/4 tsp. Baking Soda
- 1/4 tsp. Sea Salt
- 1/2 Cup Coconut Oil
- 1/2 Cup Honey
- 1 tsp. Orange Zest (Optional)
- 2 tsp. freshly squeezed orange juice (Optional)
- 5 eggs
- 1 tsp. Vanilla
How to Make
I make it easy by just throwing all (except the optional topping) in the blender and blending it.
Prepare a rectangular pyrex baking dish with a light coating of coconut oil. (TIP: I learned that cutting a piece of Parchment Paper to fit in the bottom of the dish on top of the coconut oil makes it so much easier to lift out any baked item such as this shortcake.)
Bake at 350 degrees for 20 to 25 minutes.
I love these recipes with fresh lemon, lime or orange zest. Adds so much flavor, but many times just for time’s sake, I leave that topping out.
This shortcake is very delicious with fresh pineapple (even frozen pineapple). It is light and totally delicious. Sometimes we like to make a coconut cream topping by adding a little stevia and vanilla to a can of coconut cream and whipping it a bit. It is still so good without any topping.
I prepared some dry mixes for our trip to Cancun. We added fresh papaya or mango as toppings. (You can peel these and make them safer from Mexico supermarkets.)
Have you tried the blender Ice Creams?