I made these shortcake biscuits with pineapple recently and they were decadently amazing tasting. It’s a recipe that I adapted from a combination of Martha Stewart and other Paleo recipes for a shortcake biscuit base. My love for coco-pine in various forms made this a much-loved bake, and, also improved the quality of my nut-flour based sweet treat makes.
In making these with strawberries, the delivery was spot-on again for a gluten free bake. That it is a Vegan gluten-free dessert or sweet treat option, is very appealing to my gluten-free friends and relatives observing the month long egg and meat protein abstinence fast. Often, during egg and meat protein fasts, the sweet cravings increase and many resort to the processed grain flours and sugar laden craving soothers – unnecessary, in my opinion, when the range of vegan gluten-free options are plentiful.
The combination of the coconut coconut milk and coconut oil or butter work well to bind the dough, instead of eggs. Omit the coconut oil and replace it with 2 eggs, or chia eggs, if preferred. The dough may resemble a thick, stodgy batter which you would need to divide and spoon onto a prepared baking tray to bake.
I seriously felt like Martha Stewart this hot Johannesburg Sunday. All my boys are recovering “man-flu” patients, and were demanding on my time. Weaving between their needs and preparing my weekly dehydrated veggie snacks, plus the home meals and my own meals, and despite being hit with a certain amount of cabin-fever, loads has been accomplished. 
Where there’s a will, there will always be a way!!!
Again, this is another recipe that I particularly enjoyed putting together – and one that I know you will deliciously enjoy too!
UPDATE: I refrigerated half a Strawberry Shortcake overnight and it set beautifully between the layers of lime-infused coconut cream and strawberries and this recipe doubles up as an amazing fridge cake too!
Ingredients
- 1½ cups almond flour
- ½ cup coconut flour (I used organic coconut flour)
- ½ tsp gluten-free baking powder (¼ tsp bicarbonate of soda + ¼ tsp cream of tartar)
- ½ tsp almond or vanilla extract
- ¼ cup coconut milk
- 3 tblsp coconut oil, in solid state OR grass-fed butter
- 3 tblsp date paste OR 2 tblsp raw honey OR agave syrup OR maple syrup (dependant on your sweetness preference
- Optional: 1 tsp cinnamon powder
FOR THE STRAWBERRIES
- 2-2½ cups fresh strawberries, washed, hulled and sliced
- Juice of 1 fresh lemon
- date paste, maple syrup or raw honey to taste
Mix the lemon juice and unrefined sweetener of choice, then add the mixture to the sliced strawberries and toss them well to combine. Set aside, unrefrigerated, to allow the strawberries to absorb the liquid.
Here’s How
- Preheat the oven to 175° degrees Celsius.
- In a large glass bowl, mix together the almond and coconut flour and gluten-free baking powder. Stir in the almond or vanilla extract, coconut milk, and the date paste or natural sweetener of choice.
- Add in the coconut oil and working briskly, crumble the mixture using your fingers, as for a scone dough.
- Knead the flour and coconut oil mix until it begins to form a dough, then mould the dough into a ball.
- Add a small amount of coconut flour to the worktop and transfer the dough onto the coconut flour.
- Roll out the dough out until about half a centimetre thick. Using a round biscuit cutter, cut out rounds about 8cm in diameter, and transfer them to a baking paper lined baking tray. ( The ingredients should make about 6-8 pieces.)
- Bake the shortcake biscuits in the pre-heated oven for about 12-15 minutes or until golden brown around the edges and base.
- Remove from the oven, onto a wire rack and allow the shortcakes to cool.
- Assemble strawberry shortcakes as indicated in the method for the coconut cream, below.
FOR THE COCONUT WHIPPED CREAM
- 1½ cup coconut milk, OR coconut cream (preservatives free, sugar free) refrigerated overnight.
- 1 tsp vanilla extract OR Fresh lime juice (I prefer the refreshing lime juice infused coconut cream)
- Date paste OR Raw honey, if a sweeter taste option is preferred
Once the shortcake has cooled, and ready to serve, remove the thickened top layer of the coconut milk, or if chilled coconut cream, add the optional ingredients, and whisk well in a chilled glass bowl until soft peaks form (I used a hand mixer).
Place a shortcake on each plate. Top generously with strawberries (or a combination of berries) and their juice, then with another shortcake and a serving of the whipped coconut cream.
Garnish with fresh mint leaves and / or scatter a few more berries and / OR roasted coconut flakes on top of each filled shortcake, and around each plate.
Enjoy!
