Since beginning to cook Paleo, I dreamed of making a Strawberry Shortcake with a shortcake that really tasted like a shortcake and was still paleo legal. Last summer I found one. Although I posted it last year, with fresh strawberry season upon us, I want to share it again.
Right now, I am in the midst of preparing my dry mixes for our vacation and the Paleo Shortcake is a definite choice. If you want more instructions on preparing ahead for vacation cooking, here is the post: https://www.fabulouslyfit.com/speed-cooking-discoveries/
Here it is: 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
- 2 tsp. freshly squeezed orange juice
- 5 eggs
- 1 tsp. Vanilla
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.
Mix Strawberries of Blueberries or both with
- Zest and juice of 1 Orange
- 1 TBS Honey
(This is very delicious. I didn’t have time the second time around to make the orange honey topping. Just the berries, or frozen pineapple, or frozen mango with some stevia on them works great. Sometimes I add a dollop of coconut cream too.)
Can top with Whipped Cream
- Cream from 1 can of coconut milk
- 1 tsp honey
- 1 tsp vanilla
From Allison Jordan at TheSproutingSeed.com