By replacing a few ingredients, you can take a fatty dessert and make it healthier, but taste just as good.
INGREDIENTS:
- 6 – Pastured Eggs
- 1 tsp. – pure Vanilla Extract
- 1/2 c. – Grade B Maple Syrup
- 1/2 c. – Coconut Flour, sifted
- 1/2 tsp. – Salt
- 1/4 tsp. – Baking Soda
- 1/2 c. – Organic(Spectrum Brand, sustainably sourced) Palm Oil Shortening, melted
- 1/2 c. – Organic Heavy Whipping Cream
- 3 c. – Straberries, dried
SERVINGS: 6
DIRECTIONS:
- Preheat oven to bake at 350 degrees.
- In a standing kitchen mixer,, blend eggs, vanilla, and maple syrup.
- Sift in coconut flour, salt, and baking soda, and continue to blend.
- Pour in melted palm shortening, and blend until smooth and creamy.
- Pour batter into a lightly greased and parchment lined muffin tin.
- Bake shortcakes for 35 minutes, remove from oven, and allow to cool on a cooling rack.
- Whip heavy cream, and fold in diced strawberries.
- Slice off the tops of he shortcakes with a serrated knife.
- Spread whipped cream and strawberries over the bottom layer, place the top of the shortcakes back on top, and spread more of the cream and strawberries on top.
Inspired in whole or in part by Primal Palate.
