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.
