Coconut Flour Shortcake


This coconut flour shortcake is gluten-free, refined sugar-free, and is just-as tasty as traditional shortcake, which makes this shortcake lover extra happy!

Just add some whipped cream and your favorite fresh fruit toppings, and enjoy every bit of this healthy treat!





SHORTCAKE INGREDIENTS:

- 6 eggs (preferably from pastured hens)
- 1/2 cup butter (or ghee), melted and browned (how to brown butter here)
- 1/2 cup raw honey
- 2 tablespoons pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut flour


TOPPINGS:

- 1 pint cream (whipped and sweetened with approximately 1/4 cup raw honey or Grade-B maple syrup, and 1 teaspoon pure vanilla extract)
- Strawberries, blueberries, and/or raspberries



DIRECTIONS:

1. Preheat the oven to 350 degrees.  Line 12 muffin cups with liners, or grease with coconut oil.

2. Brown the butter, and set aside to let cool slightly.  

3.  In a medium bowl, combine eggs, honey, vanilla and browned butter.  Add in the sea salt and baking soda.

4. Sprinkle the coconut flour over the mixture and then whisk into the batter; mixing until there aren't any more clumps.

5. Divide the batter evenly among the prepared muffin cups (about 1/4 cup each).

6. Bake for about 20 minutes, or until a toothpick comes out clean.

7.  Enjoy!
















(Adapted recipe from here)


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