How about some indulgence without guilt? Replace those cupcakes or donuts with this incredible strawberry shortcake!!
- 1 cup almond flour
- 2 TBSP coconut flour
- ½ cup tapioca flour or arrowroot powder
- 1 tsp. Baking powder
- ¼ tsp. Sea Salt
- ¼ cup unsweetened applesauce
- 1 organic egg
- 3 TBSP grass-fed butter, cold or room temperature
- 2 tsp. Raw honey
- 4 cups strawberries, sliced
- 1 TBSP raw honey
- 1 additional cup of fresh sliced strawberries
Coconut Milk Whipped Cream
- 1 can full-fat coconut milk (refrigerated overnight)
- 1 tsp. Vanilla
- 1 tsp. Raw honey
Preheat oven to 350 degrees. In a bowl combine, almond flour, coconut flour, tapioca flour or arrowroot powder, baking powder, and sea salt. Add in applesauce, egg, butter, and honey and whisk together to combine.
Line a baking sheet with parchment paper. Roll dough into balls.
Bake for 15 minutes or until cooked through and flakey. While biscuits are baking add strawberries to a small pot on low to medium heat. Add raw honey and mash strawberries with a potato masher or fork. Let simmer for 5 minutes.
Scoop off the coconut cream that has risen to the top of the can and place in a bowl. Then add vanilla and honey. Using a hand mixer, whip the coconut milk until thick and you’ve reached your desired whipped cream texture.
Cut the biscuit, add whipped cream, the fresh berries, and then the strawberry sauce.
Original Recipe from Lexi’s Clean Kitchen