When we think of strawberry shortcake the first thing that usually comes to mind is sugar, flour, and more sugar. Well, let me tell you this delicious sugar-free, grain-free shortcake is light, delicious and guilt free. Coconuts are one of the best sources of lauric acid, which is a protective type of fatty acid that makes up 50% of the fatty acids in coconut. Lauric acid can improve cholesterol levels, heart health, and thyroid health. Bon Appétit!
4 cage free organic eggs (or egg replacer)
¾ cup coconut flour
¾ cup BPA free organic canned coconut milk (full fat)
¼ cup coconut oil softened
1 tsp vanilla
20 drops of stevia or 1.5 tsp stevia powder
1 tsp baking soda
pinch sea salt
Place the wet ingredients into a blender and mix. Add the dry ingredients and blend until everything is mixed together. Preheat oven to 350 degrees. In two small spring-form pans pour the batter evenly and bake for 30 minutes or until done.
1 BPA free can organic coconut milk Cream (refrigerate)
few drops of stevia
With a hand mixer, mix the cream until it looks like whipped cream. Keep refrigerated.
Add fresh organic strawberries!
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