Paleo Strawberry Shortcakes (paleo, gluten free, dairy free)
Makes 6 mini shortcakes
For me, summer = strawberries!
Here’s a fast, delicious and much healthier way to enjoy this classic dessert:
2.5 cups (6 dl) blanched almond flour
1/2 tsp baking soda
Pinch sea salt
1/4 cup (1/2 dl) melted coconut oil
1 Tbsp honey
1/4 tsp vanilla
Cream (I used coconut cream scooped from the top of a can of coconut milk)
Preheat oven to 350 F/175 C.
Mix together dry almond flour, baking soda, and sea salt in a medium bowl. Whisk together coconut oil, eggs, honey, and vanilla in a small bowl. Add the wet ingredients to the dry and stir to combine. Chill for 10 minutes in the fridge. Roll into 6 balls and press slightly to form cakes. Bake on a lined baking sheet for about 15 minutes, or until starting to brown on the edges. Let cool slightly before slicing and adding cream and sliced strawberries.