Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

A nice sweet desert, you choose strawberries or low disaccharide blueberries!

Serves: 10-12 pieces

Prep time: 5 mins

Cooking time: 15-20 mins

Ingredients

SHORTCAKE

  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp pink salt
  • 3 eggs
  • 1/4 cup coconut oil
  • 1/2 tsp vanilla essence
  • 1/4 cup honey
  • 1/2 cup coconut milk

TOPPING:

  • 1 x 400ml can coconut cream (chilled overnight)
  • 500g strawberries or blueberries, roughly chopped
  • 1/4 cup honey (optional)

Method

  • Preheat oven to 180°C (350°F).
  • Grease a 23cm (9″) baking dish with oil.
  • Sift dry ingredients into a bowl.
  • In another bowl, combine wet ingredients.
  • Add dry ingredients to wet ingredients and mix well. (Mixture should be thick but moist)
  • Pour batter into prepared dish, and bake for 15-20 minutes. (Cake should be slightly browned and skewer inserted should come out clean).
  • Remove from oven and cool before covering and placing into fridge for one hour or overnight.
  • Now make your topping, DO NOT SHAKE COCONUT CREAM! 
  • Drizzle honey over chopped fruit and set aside.
  • Gently open coconut cream, and remove the chilled cream from the top into a bowl. Keep water for other recipes.
  • Using a hand mixer or (whisk attachment on mixer) whip cream until light and fluffy, about 5 minutes.
  • Spread over short cake and cover with berry mixture.
  • Slice and serve.

Notes

This desert is delicious with either strawberries or blueberries (or any berries of your choice), but to remain low in disaccharides the blueberries must be chosen.


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